Vegan 'scrambled eggs' with mushrooms and greens
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 200g red split lentils, well rinsed
- 200ml oat milk (we used Oatly Barista)
- 100g cashew butter
- 1 tbsp lemon juice
- 80ml extra-virgin olive oil
- 60g rice flour
- ½ tsp bicarbonate of soda
- 4 garlic cloves
- 1 tbsp coriander seeds, lightly toasted in a dry pan
- 4 tbsp olive oil
- 200g large leaf spinach, roughly chopped
- 12 portobellini mushrooms
- 4-6 slices sourdough bread
- Tomato chutney to serve (we like Tracklements)
- You’ll also need…
- Blender or food processor
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