Vegan veggie-lentil scramble

Vegan veggie lentil scramble 2

I am in the process of working my way into eating vegan. It’s a process because I like eggs, mainly because they are quick to prepare and versatile. I asked Spirit for help with my transition, and I received this egg substitute recipe that was relatively quick to prepare and tasty–not amazingly tasty, but tasty enough to be included in Yumtritious Eating! I will be receiving more scramble recipes to help me with my move to veganism.

 Makes 2 cups, 1 serving

Ingredients

1 tsp mustard

1 Tbsp water

1/4 tsp tahini paste (from whole sesame seeds is best)

1 small radish

1/3 cup red lentil flour

1 medium size or 2 small tomatoes

1 1/2 Tbsp vegetable oil, preferably cold pressed

Salt to taste

Steps

  1. In a bowl, mix the mustard and water, then mix in the tahini paste.
  2. Dice the radish (equal to 3-4 Tbsp), then add it to the bowl and mix it in well.
  3. Add the red lentil flour to the bowl and mix it in well. The mixture will be crumbly.
  4. Dice the tomato (equal to 3/4-1 cup), then add it to the bowl and mix it in well.
  5. In a medium sized skillet, heat the oil over medium heat.  (Make sure the bottom of the skillet is completely covered by the oil because lentil flour can get stuck.)
    Vegan veggie lentil scramble 1
  6. When the oil is hot, spread the mixture thinly in the skillet so that as much as possible is touching the skillet. Leave it to cook for 4 minutes.
  7. With a spatula, flip the mixture over and continue cooking for 2-3 minutes.
  8. Remove the skillet from the heat, and immediately scoop the mixture onto a plate.

 

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