Easy Vegan Scrambled Eggs with Mushrooms and Spinach
Servings: 2
Calories: 335kcal
Yes, vegan scrambled "eggs" can be a thing! This recipe with mushrooms, spinach, and shallots is savory and delicious. Because it used JUST Egg, you will think you are eating the real deal in this eggless scrambled egg dish that will please your crowd.
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Equipment
- non-stick pan
Ingredients
- 12 ounces Just Egg
- 1/8 teaspoon black salt
- 1/2 cup onion, chopped I use shallot
- 1 cup mushrooms, chopped
- 2 cups baby spinach
- 1 Tablespoon oil
- 1 teaspoons tamari sauce can sub soy sauce
- 1/4 cup vegan cheese, shredded optional and not included in nutrional info
Instructions
- Add black salt to Just Egg product. Tighten lid and give it a good shake. Set aside.
- Chop mushrooms and onions. Wash and dry baby spinah if not prewashed. Set aside.
- In a non-sitck saute or fry pan, heat oil. Add chopped mushrooms and onions. Saute for 3-5 minutes until softened.
- Add in baby spinach. Continue sauting for about 1 minute until wilted.
- Add Just Egg product all at once. Continually scrap and cook till fluffy - just like a scrambled egg.
- Add in optional shredded vegan cheese and stir to incorporate.
Notes
The nutrition facts are not totally accurate on this recipe due to the product Just Egg not being in the data base. I will update to the best of my ability - but understand it may not still be totally accurate.
Nutrition
Calories: 335kcal | Carbohydrates: 16g | Protein: 23g | Fat: 20g | Saturated Fat: 1g | Sodium: 681mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4292IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 4mg