Potato and Vegan Sausage Breakfast Scramble

We ate dinner at five yesterday because we were both famished after our class, so I woke up starving and have been mentally planning my breakfast since my eyes first opened. I decided a scramble was in order, but I’m rather off the tofu scrambles lately, so I made a hearty potato-and-vegan-sausage scramble. It certainly hit the spot, but, holy crap, was it ever filling. After five or six bites, I was done. I’ll be nibbling on the leftovers for the rest of the day.

Potato and Vegan Sausage Scramble

1/2 an onion, chopped

1 Field Roast Apple Sage vegan sausage

1 cup of new potatoes, chopped and microwaved in water for six minutes

2 cloves of garlic

1 cup broccoli, chopped

1/2 red pepper, chopped

2 cups of cooking greens (kale, spinach, Swiss chard, arugula)

salt (to taste)

freshly ground pepper (to taste)

a handful of chopped cilantro (for topping)

savoury cashew cream (for topping)

sriracha (for topping)

Spray a pan with some cooking oil and pan fry the onions, garlic, vegan sausage, and microwaved potatoes. When they’re nicely browned, add the broccoli and red pepper and cook for a few minutes (until the broccoli turns bright green).

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Add some salt and freshly ground pepper and then add the greens. Cover the pan for a minute or two (until the greens have wilted a bit).

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And serve it up with a big dollop of savoury cashew cream, a squirt of sriracha (for heat), and top with a handful of chopped cilantro (because cilantro makes everything even better!).

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It’s a delicious alternative to a tofu scramble, but, as I mentioned….SUPER filling.

Today’s a marking day, so I’m planning a special treat for James for dinner. One of the things he missed most when he turned vegetarian almost nine years ago (an initiative entirely of his own making–no force was applied–I promise!!*) was a nice pulled-pork sandwich. However, Annie mentioned a possibility that may accommodate that desire: apparently, canned jackfruit is the go-to ingredient for vegans attempting to imitate the elusive texture of pulled-pork. So that’s the plan for this evening.

Now…I just have to find some canned jackfruit…

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*One of my central life philosophies is the principle of non-interference. Indeed, if I ever (misguidedly) decided to adorn my ancient self with a tattoo, it would be with the words of the late, great Frank Zappa:

The most important thing to do in your life is to not interfere with somebody else’s life.

So I’m always a little sensitive if anyone suggests that James converted to vegetarianism for my sake. Indeed, I was as surprised as anyone that the carnivorous James decided to forgo meat. Until we set up housekeeping and he announced his intention, I’d never even seen him eat a meal without meat. And here he is, almost nine years later…eating mostly vegan!

And here’s to the very chill and always profound Frank Zappa…

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3 thoughts on “Potato and Vegan Sausage Breakfast Scramble

  1. I’ve never had (or heard of) jackfruit, but I did try pulled ‘pork’ with portabello mushrooms about a year ago, and it was actually delicious. Just in case you have a hard time finding the jack fruit and want to try the mushroom version, you just take a fork and kind of shred the raw mushroom, and then sautee it and add some bbq sauce. Mind you it shrinks so much that you need like 3 portabellos to make one little sandwich.

    Liked by 1 person

    1. I may have to do just that because I could find only jackfruit in syrup, not brine (which all the recipes call for). Thanks for the tip, Sweetie-Pie!!

      Like

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