Vegan Field Roast Sausage Breakfast Scramble Recipe
This lovely vegan field roast sausage breakfast scramble is perfect for a higher protein start to your day!
Field roast is my one weakness on this vegan journey. It’s the one thing I can’t walk passed at Whole Foods.
Recently, I found a field roast Italian sausage and couldn’t pass that up either. I try not to eat field roast very often because it’s processed. But on occasion, it sure makes for a decadent meal!
This recipe was born of ingredients I happened to have on hand in the fridge. I needed to use up the asparagus before it went bad, so I built off of that.
The measurements in this recipe are just general guidelines. If you want more or less of something (or don’t want one of the ingredients at all), it’s perfectly fine. Scrambles are wonderfully adjustable in that way!
One of the ingredient is something I’m just now learning to cook with. I’ve read all the reports on tofu being bad for you (not sure yet what my stance is on that, but I eat it in moderation), but all of them seem to be backed up with saying that fermented soy is very healthy for you.
So I picked up a container of white miso paste at the store the other day and have been experimenting with using it in meals other than soup.
In this scramble, it adds so much flavor!! And since it’s fermented soy, I know it’s crazy good for me too. Can’t beat that with a stick!
YOU MIGHT ALSO ENJOY THIS VEGAN RECIPE:
VEGAN FIELD ROAST SAUSAGE BREAKFAST SCRAMBLE RECIPE:
A wonderfully protein-packed, nutrient dense way to start your morning!
- 1 tbsp. olive oil (optional)
- 1/4 cup yellow onion (chopped)
- 1/2 cup vegetable broth (low sodium, no sugar added)
- 1 tsp. white miso paste
- 4 cups asparagus (chopped)
- 1/2 cup mushrooms (sliced)
- 3.5 oz. firm tofu (1/4 of a block - I used high protein tofu))
- 2 tsp. garlic powder
- 1/4 cup parsley (fresh, chopped)
- 1 standard field roast sausage (mine was Italian spiced)
If you are comfortable using oil and want to saute your onions a bit for flavor, do that first in a large skillet. If not, skip the oil and start with next step.
Add the vegetable broth to a large skillet (same skillet that you cooked the onions in if you did that).
Stir in the miso paste and stir to dissolve.
Add all the other ingredients EXCEPT the parsley, and stir until everything is warmed through. Make sure the asparagus is cooked to your liking. I prefer it with a little crunch, so I didn't cook this very long at all. Maybe 10 minutes or so.
Just prior to turning off the heat, stir in the the fresh parsley. Reserve a tiny bit for sprinkling on top if you like a nice presentation, but otherwise, just stir it all in and immediately remove from heat. Parsley has better a stronger when it hasn't been cooked to death!
Serve this for breakfast with a slice of whole grain, vegan toast and a cup of coffee. Yum!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.