While visiting Portland last year I was inspired by brunch at the Hungry Tiger – a great restaurant – and came up with this soy free breakfast scramble.
Ingredients:
1 – 2 medium russet potatoes, cubed
1 cup of cooked black beans
1 red onion, chopped
1 carrot chopped
1 green bell pepper, chopped
a handful of chopped chives
salt and pepper (to taste)
Rinse cubed potatoes and heat a skillet with olive or canola oil to medium heat. Add potatoes and stir until coated. Add some salt and pepper and fry with lid for 10 minutes. Remove lid and add bell pepper, carrot, and onions. Cook for another 10 minutes. Add beans and salt and pepper to taste. Garnish with chives and sour cream. Enjoy!
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Hi, I’m Sandy from the UK. It looks delicious but how is it in regards to cholesterol? The cream is probably quite high, and frying in oil rings alarm bells in my head!
I don’t worry much about cholesterol, because when you are eating vegan it is rarely a problem. However if it doesn’t feel good inside you, you can reduce the oil by using a nonstick pan or adding small amounts of water instead of oil if the vegetables start to burn. As for the cream, cashews only have what they refer to as “good cholesterol” so that shouldn’t raise any cholesterol concerns.
Hi – I never use oil in the pan. I use water with seasonings or vegetable broth to saute. Works great and avoids using oils! Have a great day. J