Ultimate Vegan Just Egg Scramble

Prep Time 5

Cook Time 8

Total Time 13

Servings:2 servings

JUST Egg Scramble is loaded with your favorite veggies and ready in minutes. It's a quick and satisfying meal any time of day! Vegan and gluten-free.

¾ cup liquid JUST Egg - half of a standard 12 oz. bottle
½ small red onion, chopped
½ medium red bell pepper, seeded and chopped
½ small jalapeno, seeded and chopped, optional
⅓ cup shredded vegan cheese - such as mozzarella, cheddar, or smoked provolone
2 handfuls fresh baby spinach, chopped
pinch of salt and pepper - for extra eggy flavor use a pinch of kala namak (black salt); see Notes

Preheat a heavy-bottomed, non-stick pan over medium heat. Cook the onion and peppers for 4 to 5 minutes or until slightly softened.
½ small red onion, chopped, ½ medium red bell pepper, seeded and chopped, ½ small jalapeno, seeded and chopped, optional
Reduce heat to medium-low. Pour the Just Egg into the pan, and let stand for a few seconds. Using a silicone spatula, begin to scrape the egg away from the edges of the pan toward the center, similar to scrambling chicken eggs.
¾ cup liquid JUST Egg
When the JUST Egg is almost fully set and curdled, add the cheese and chopped baby spinach. Toss and cook for 1 to 2 minutes until the spinach is wilted and cheese melted. Season with salt and pepper if desired. Serve hot.
⅓ cup shredded vegan cheese, 2 handfuls fresh baby spinach, chopped, pinch of salt and pepper

For extra egg-y flavor add a tiny pinch of kala namak salt just before serving.

Variations

with vegan meat - add store-bought or homemade vegan bacon bits, tempeh bacon, seasoned taco meat, or cubed seitan. Vegan pepperoni is a personal favorite addition to plant-based eggs!
spicy - add Tabasco or other prepared hot sauce, and add more jalapeno.
cheese-lover's - use 2 or 3 different kinds of vegan cheese! Try this homemade vegan feta, Parmesan, or mild queso fresco.
Tex-Mex - add salsa or pico de gallo, and garnish with cilantro and avocado/guacamole.
with herbs - fresh thyme, dill, chives, or oregano

Storage

Store leftover scramble in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

Calories: 210kcal