breakfast, recipes

Savoury Autumn Tempeh Scramble

As the chilly autumn weather rolls into Southern Ontario I am shaking in my Jeffrey Campbells with anticipation for pumpkin pie, apple crumble and oatmeal cookies – all the familiar sweet treats that harvest season has to offer. But today’s recipe was inspired by the savoury side of fall flavours (not to mention my fridge full of colourful vegetables).

This dish is very filling as its high in protein and loaded with nutrients like Vitamin C and Magnesium to get you through your day.

Ingredients

  • 1 tsp oil (coconut, olive oil, etc.)
  • 2 shallots, diced (or a handful of diced onion)
  • 1 large clove garlic, minced
  • 1/4 block tempeh, grated into the pan (keeps the tempeh pieces the same size)
  • soy sauce or tamari
  • 1 tsp cane sugar
  • 1/2 green pepper
  • 2 handfuls purple kale, chopped coursely
  • 1/2 small zucchini, diced
  • 1/2 carrot, grated
  • pinch of chili powder
  • pinch of cumin
  • salt-free herb seasoning (mrs. dash, spike, etc.)
  • sriracha (sweet garlic hot sauce)
  • 1 tbsp nutritional yeast or parmesan cheese (optional)
  • 1/4 pre-roasted butternut squash OR 1 large tortilla OR 2 pieces of whole grain toast
  • optional toppings: raisins/dried fruit, soynuts, toasted almonds, crumbled mary’s crackers

Instructions

  1. Sautee shallots and garlic in oil until fragrant, about 1 minute.
  2. Add in grated tempeh, a few dashes of tamari, 1/4 cup water and a pinch of cane sugar. Simmer until liquid reduces by half.
  3. Add in all seasonings and all vegetables and stir to combine. Continue satueeing until veggies have softened.
  4. Add nutritional yeast, a few extra dashes of tamari and around 1 tsp of sriracha (less for a not-so-spice-friendly palette). Adjust seasonings as desired.
  5. Serve over roasted squash, in a tortilla as a wrap or over toast with a little earth balance!
Do you prefer a sweet breakfast or a savoury one? Which foods are you incorporating to celebrate the start of the fall season? 
Previous Post Next Post

You Might Also Like

4 Comments

  • Reply Tricia Bain Lipton September 16, 2011 at 11:44 am

    Butternut Squash au Gratin yum!

  • Reply vegansunshine September 16, 2011 at 12:58 pm

    Yumm. I bought a sunrise squash yesterday at the market, it was the first week for new types of late summer squash, I got really excited. I love fall food!

    Whitney

  • Reply cassandrantonia September 18, 2011 at 12:52 pm

    Man oh man that looks delicious!

  • Reply Katie @KatieDid September 19, 2011 at 8:26 pm

    oh mannnn that looks so comforting and and delicious, especially the kale 🙂 I’m obsessed lately!

  • Leave a Reply