Vegan ‘scrambled eggs’ with mushrooms and greens
- March 2020
- SERVES 4-6
- HANDS-ON TIME 15 MIN, SIMMERING TIME 20 MIN
Instead of tofu, our vegan ‘scrambled eggs’ recipe uses a mix of lentils, cashew butter, oat milk and lemon juice. You’ve got to try it!
Take a look at our vegan fry-up too, for more plant-based breakfast inspiration.
- Dairy-free recipes
- Vegan recipes
- 27.8g (4.4g saturated)
- 55.7g (4.5g sugars)
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