Zucchini & Chickpea Scramble

Make a belly pleasing breakfast with full-filling zucchini and chickpea scramble!

The countdown has begun.
For the last week, I've been busy packing up suitcases, Goodwill donation boxes and saying bittersweet goodbyes to hoarded items. One of life's hardest decisions is giving up on things that used to matter. Well, still excited for a new chapter. It's time for Philadelphia once again and this time it's permanent.
Thankfully, comfort food can heal pain.
I didn't have any tofu (or chocolate), but wanted something that would work perfect alongside plain brown rice. I was thinking scramble terminology. Tofu scramble is amazing. That's for sure. Yet chickpeas turned out to be an amazing consolation. With a little almond milk added and pureed inside blender, the remains are a half creamy, half firm mass of deliciousness. Zucchini brings home beautiful green color, mild sweet flavor, and crisp texture.

Zucchini & Chickpea Scramble Ingredients and Preparation

2 tablespoon olive oil
1 zucchini, diced
1 15oz can chickpeas, drained and rinsed
1/4 cup almond milk
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup Daiya Mozzarella Style Shreds

Saute zucchini in olive oil, stirring and browning for 7-8 minutes. Puree chickpeas with almond milk.

Add chickpea puree into zucchini and mix in ingredients. Heat for 5 minutes longer. Add Daiya Cheese, letting the good stuff melt.

Perfectly paired with brown rice and seasoned tempeh strips.

Although great for breakfast, this is great any time of the day!

Vegan Zucchini & Tempeh Breakfast Scramble

Zucchini & tempeh surrounded by delicious vegetables.

Who needs scrambled eggs when fresh green organic zucchini is readily available, yummy, and minuses all the horrific content inside one little yellow yolk?
Here's a terrific early morning dish that is a simple stir fry most excellent with a side of hash browns and toast and a beverage of breakfast tea or hot chocolate (mine yes!). With crisp diced tempeh, grated zucchini is the perfect accompaniment to sap up all the flavors traditionally used to give my "meat" its desired flavor. The vegetables only enhance a beautiful presentation with their amazingly vivid color. Topped with melted mozzarella (and the optional avocado slices), buzzing alarms and kitty paws never sounded or felt so wonderful.
For an extra bit of sweetness delete the mozzarella and add a touch of maple syrup.

Vegan Zucchini & Tempeh Breakfast Scramble Ingredients and Preparation

2 tablespoon olive oil
1 teaspoon garlic
1 zucchini, grated
4 oz tempeh, diced
2 teaspoon Italian seasonings
1 teaspoon cumin
1 teaspoon turmeric
3 tablespoon nutritional yeast
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
3 small bell peppers, sliced
red onion, chopped
1/4 cup Trader Joe's Mozzarella Shreds
1 ripened avocado (optional)

Heat olive oil and garlic.
In a bowl, hand mix grated zucchini with diced tempeh with Italian seasonings, cumin, turmeric, nutritional yeast, paprika, salt, and black pepper. 
Pour mixture into a pan and cover- stirring every three to five minutes.

Bring in veggies after the forth or fifth stir. Cook this for about four minutes. Melt in the mozzarella style shreds.

Plate and garnish with avocado slices.

Dig in!