4 slices of bread (I’m using almond bread, a recipe you can find in my book Vegan & Raw 2)
- 1 small ripe avocado, sliced
- Spring onion or chives, finely chopped (optional)
- Nigella seeds (optional – or sesame/pumpkin seeds)
- 2 tablespoons extra virgin coconut oil (or olive oil)
- 1 minced shallot
- 1-2 tablespoon(s) nutritional yeast
- ½ – 1 teaspoon turmeric powder
- ½ teaspoon (smoked) paprika powder + sea salt each
- Black pepper, to taste
- 3 handfuls of kale, shredded
- 1 large handful cherry tomatoes, halved
- 1 package smoky tempeh, cut into small pieces (200g)
I’ve got some really exciting news for you… I’ve been working on a new Start to Vegan eBook since last October and it’s finally ready! Today’s recipe for Tempeh Scramble on Toast is one of the recipes from the eBook – I wanted to give you a taste of what’s inside 🙂
In this Start to Vegan eBook you will find:
- 6 secret cooking tricks to turn you into a meal prep master
- the most important technique to beat bloating and get a flatter belly
- the little-known fact that can boost your fat-burning metabolism and improve your sleep quality in just days
All the recipes are plant-based + free from gluten, dairy and refined sugars.
If you’d like to find out how to have more energy, reach a healthy weight and stop calorie counting once and for all by eating more of the right foods – even if you’ve never cooked a vegan meal before, hate exercising, and feel tired all the time – this Start to Vegan guide is for you!
I’ve also included low carb ‘keto friendly’ adaptations with part of the recipes. To get your copy today, click HERE.
Now on to this week’s Tempeh Scramble on Toast 🙂 When I’m not practicing intermittent fasting (you can read more about that HERE) I usually like to start my day with something sweet (like this berry chia pudding with coconut milk) but once and a while I like to have something savory in the morning too. This tempeh scramble on toast (well, actually on almond bread) is a fantastic source of protein, very high in magnesium and really filling too. Leftovers make a great lunch or dinner, especially with extra avocado on top!
Tempeh Scramble on Toast | Gluten Free Almond Bread
- Melt a spoonful of coconut oil in a large frying pan. Add the diced shallot together with the spices. Fry for a few minutes, stirring occasionally, until the shallot turns golden.
- Add your shredded kale and sliced cherry tomatoes. I like to add the kale first and let that fry for a minute or so, and then add the cherry tomatoes.
- Add your tempeh, give it a good stir and turn off the heat.
- Serve on top of your favorite toast or crackers. I used almond oat bread, a recipe from my new cookbook ‘Vegan & Raw 2’. It’s gluten free, yeast free, homemade and really filling.
- Top with sliced avocado, chives and nigella seeds. These have a subtle onion flavor that I really love on top of the avocado but feel free to replace them with sesame or pumpkin seeds if you don’t have them at home.
JULIE’S TIPS & TRICKS:
- This tempeh scramble on toast will stay fresh for at least 2 days in an airtight container in the refrigerator.
- Feel free to get creative with the recipe! You can replace the kale with chard, collard greens, spinach… and the cherry tomatoes with a handful of sliced mushrooms, ½ red bell pepper…
- Not a fan of avocado? You can replace it with baked sweet potato, black beans or other legumes to make these toasts extra filling.
Now I would love to hear from you! Do you like to have something savory for breakfast once and a while too? What are your favorite savory breakfasts: avocado on toast, veggie quinoa stir-fry, sweet potato hash, miso noodle soup… Let me know by leaving a comment down below.