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Chickpea Scramble

What you need: 

1 (15 ounce) can chickpeas, drained
2 tablespoons tamari (I use low sodium)
1/2 teaspoon Tabasco, to taste
2 tablespoons nutritional yeast
1/2 yellow onion, chopped
1/2 cup white mushrooms, chopped
1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
1 clove garlic, diced, optional
1 red bell pepper, sliced
1/2 cup frozen corn
2 cups cooked brown rice
2-3 tomatoes, chopped
2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
salt and pepper, to taste

What you do: 

1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast. Set aside.
2. Saute onion and mushroom (and garlic, if using) in margarine for 3-5 minutes on medium heat, covered.
3. Add bell peppers, chickpea mash, and corn. Cover and cook about 3 minutes.
4. Add rice, tomatoes, and sour cream and stir everything together. Cover and cook until everything is piping hot. Season, to taste.

Preparation Time: 
10-15 minutes
Cooking Time: 


I made this for breakfast this morning along with some hash brown potatoes, it was great!!! I did add the garlic and tabasco sauce because we love spicey food. I like tofu scramble, but this is a really nice alternative. Thanks for the recipe.


this was awesome. it would pair wonderfully with potatoes.

I left out the corn and mushrooms (my boyfriend is a picky eater) and it was still tasty.


For some reason I had a hard time eating this.  But when I wrapped it up in a tortilla and added more sour cream it was awesome and definitely filling!  Next time though I think I will cut back a little bit on the tamari.


:)>>> Love It!!! I didnt use sour cream and i used 1 can of tomatoes.this is definately a staple. Thanks soo much.


This was delicious. I didn't have nutritional yeast or tabasco sauce. So I added cayenne pepper and placed a slice of veggie cheese on top. I also added spinach. It turned out great. I can imagine this would also be great as a lunch in a burrito.


I would never have thought of doing this, but it's really good!  It's nice to branch out from tofu scramble once in a while (even though it's so delicious).  This recipe has also inspired me to get more creative with my oatmeal and to make other bean scrambles.  Thanks!  :)


This was absolutely delicious! I added about 1 1/2 cup of steamed kale and more nutritional yeast. YUM!! Great idea to get out of the tofu scramble rut and eat less. soy. Props! :)


what a nice change from the typical tofu scramble. I had to make a few substitutions (I added spinach to the mix) and it was excellent!


I LOVE this recipe!  Very delicious.  I consider this a staple.  I'll often make a big batch of it and then freeze it in single portions for quick weekday breakfasts. 

I do make a few changes, though.  Because I don't have tamari, I use Braggs.  I omit the Tabasco and sour cream, and sometimes I'll sub olive oil for the margarine.  To season, I use lots of Spike.  Yum!!! 

This recipe is good by itself--a complete meal.  Thanks for the recipe.


I didn't have any bell peppers in the house, but it still came out great!



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