High Protein Plant Based Breakfast

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 30

Cook Time: 20

Servings: people

Calories: 283kcal

So many people out there are concerned about getting enough protein eating a Whole Food Plant Based Diet. Whether you are an athlete or you are just changing to eating Plant Based. Well fear not, because eating a Whole Food Plant Based diet gives you more than enough protein and it is a more bio-available type of protein. This breakfast recipe of Sausage, Eggs and fruit will fill your quota for sure. It is loaded with Plant Based protein such as tofu, chickpeas, spinach, mushrooms, kiwi and blackberries.

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Equipment

Ingredients

Vegan Eggs

14 oz extra firm tofu
1 medium red onion diced
1 red bell pepper diced
8 oz mushrooms sliced
2 cups spinach
1 tsp turmeric
1 tsp smoked paprika
1 tsp onion powder
½ tsp cracked pepper
1 tsp Braggs Liquid Aminos

Vegan Sausage

2 cups chick peas
1 Tbs tomato paste
⅓ cup arrowroot powder
5 Tbsp vegetable broth low sodium
1 Tbsp onion powder
1 tsp basil
1 tsp oregano
1 tsp smoked paprika
1 tsp fennel seeds

Instructions

Vegan Eggs

Add 3 tablespoons water to a pan and sate the onions, bell peppers and mushrooms for about 5 min.
Crumble tofu into the pan.
Add spices and spinach and cook down for 10 - 15 min.

Vegan Sausage

Preheat oven to 350°
Put chickpeas into a bowl and mash lightly.
Crush the fennel seeds lightly and add to the chickpeas along with remaining ingredients and mix.
Make balls with mixture and place them on a parchment paper lined cookie sheet.
Place another piece of parchment paper over the balls and press lightly to make balls into patties.
Bake for 25-30 min.

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Nutrition