This scramble is unlike any scramble you’ve seen before, that’s because it is made up of veggies, greens, and beans! This whole food plant-based and salt-free, oil-free, and sugar-free recipe makes the most amazing savory breakfast, brunch, or even dinner if you are like us. Just chop a few things, add to a pot, toss it onto the stove, and you are eating in no time!

We love how filling, yet light this recipe is. Since this scramble is so low-fat it is the perfect option for those who may be working on weight loss. You can also use this scramble to make various dishes, so get creative! We have used this White Bean Scramble to make Chilaquiles that were sooo tasty! And if you love this recipe, you can also find it in our Well Your World Favorites Vol. 2 Cookbook!

We are going to begin this recipe by quickly chopping a few ingredients. First, dice up the onion and add it to a pot. You can use any onion you have on hand whether it is red, yellow, or white! Chop the zucchini up into half moons and toss it in the pot. The last item we are going to chop and add to the pot is the mushrooms. If you are not a fan of zucchini or mushrooms, sub them out for veggies that you do enjoy like bell peppers, tomatoes, broccoli, etc.

It is time to get cooking! Put the pot on the stove and sauté with water or veggie broth. While sauteéing, add in the garlic, continue to sauté for another minute, and then add the riced cauliflower. Make sure to mix it all together and continue to sauté until all the veggies are nice and tender.

Let’s take a trip to flavor town! You make this step super simple and easy by adding a no-salt seasoning blend like the Well Your World Galaxy Dust, Zesty, Chili Lime, or Lemon Pepper Pizzazz. We made our own blend by combining ground turmeric, paprika, crushed red pepper, and WYW Nutritional Yeast. Add the spice blend of your choosing to the pot and mix it in, adding some liquid along the way to prevent sticking.

Next, add the white beans to the pot. You can use any white beans you have on hand like Cannellini or Great Northern. Along with the beans, add in the greens a couple handfuls at a time. We used baby fresh baby spinach leaves. If the leaves are larger you can chop them up a bit too. Stir it all together, allowing the spinach to wilt. Once all the spinach has been added and wilted in, remove the pot from the heat.

Finally, all you have to do is use a giant pepper mill to add some black pepper to your bowl! You can enjoy this delicious and hearty recipe all on its own, add breakfast potatoes, add brown rice, make tacos, and so much more. The possibilities are endless.

If you want to make delicious and healthy Chilaquiles, use this recipe as well as our Enchilada Sauce and Lentil Taco “Meat” from our Well Your World Favorites Vol. 2 Cookbook! Grab a copy today for dozens of amazing plant-based and sos-free recipes!

We would love to see how you use this recipe, so make sure to share it with us in our Facebook Community!

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White Bean Scramble

Veggies can be for breakfast too!

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Ingredients:

• 8-10 mushrooms, chopped
• 1 yellow onion, diced
• 2 zucchinis, chopped
• 1 tablespoon minced garlic
• 2 10-12 oz. bags frozen riced cauliflower
• 2 15 oz. cans white beans, drained and rinsed
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ¼ cup nutritional yeast
• crushed red pepper, to taste
• 2 handfuls fresh spinach
• black pepper, to taste

Instructions:

In a pot, sauté the mushrooms, onion, and zucchini over medium high heat, adding water or veggie broth as needed to keep from sticking. Throw in the garlic and sauté for another minute.

Next, add the riced cauliflower and cook for 2 more minutes. Then, add the white beans along with the remaining ingredients except the spinach. Throw in a bit more water or broth to keep it all mixing together.

Finally, throw in the chopped spinach and stir until it's wilted. Remove from the heat. Serve and top with black pepper. Enjoy!