This past weekend I was home and was craving a veggie scramble. It was lunch time and I was on the verge of becoming hangry. I needed something to satisfy the craving that was also satiating. This meant protein! When we think of scramble as a vegan, we instantly think of tofu, right? I do like tofu on occasion but I did not have tofu on hand and knew if I did, it would take a lot longer to make. If you are like me: need something quick and easy and wants to spice up your scramble options, polenta maybe your missing ingredient in a protein, veggie packed scramble! This meal was great as a mid-afternoon lunch with a side salad.
Nutrition Notes: I recommend purchasing polenta with quinoa to provide extra essential amino acids to the meal!
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 sliver (check picture below) red onion, minced
- 1 cup cremini mushrooms, chopped
- 1 clove garlic, minced
- 1 cup pinto beans, (I used organic canned pinto beans)
- about 1/4 package or 5 thin cut rounds (check picture below) polenta
- to taste Himalayan pink salt
- 1 Tbsp olive oil
- 1/2 Tbsp fresh chives, minced (optional)
Directions
1. Heat stove top to medium heat.
2. In saucepan, add the olive oil and onions. Saute until onions are translucent.
3. Next, add mushrooms and minced garlic until mushrooms are soft and brown in color.
4. Once soft, push mushroom, onions and garlic saute to one side of the pan. This allows ingredients to not be over cooked while you add polenta circles to be lightly fried.
5. Add polenta circles to the pan.
Note: This is important step to get evenly cooked polenta. (See images below to get an idea of how thin to cut)
6. Occasionally, flip polenta until each side is gold brown.
Note: Don't worry if polenta breaks during the flipping process.
7. Once polenta sides are cooked, add beans to pan.
8. Use a spatula to start breaking up polenta to the pan mixture, mixing all ingredients in pan.
9. Let mixture heat and add chives to top it off!
10. Feel free to add your favorites toppings such as: avocado, nutritional yeast, hot sauce etc. This recipe is so easy and versatile, the sky is the limit!
Notes: This recipe makes about 2 small servings which makes it a great pairing with a side salad. If you are really hangry, you will more than likely eat both servings. I did :)
Tips and Tricks:
-I used half a can of pinto beans and stored the rest in a tupperware for the next scramble.
-Make sure to have polenta on hand in case a fast meal is required for your next scramble.
Enjoy!
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Photo: Katherine Losoya
What You Should Eat to Combat Hypothyroidism
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