Chickpea Polenta Breakfast Scramble

A vegan take on scrambled “eggs” that does not involve tofu!

water, for cooking
2 cloves garlic, minced
2 tbsp. yellow onion, diced
1 (15-ounce) can of chickpeas, drained and rinsed
half of a 16-oz tube of prepared polenta (I normally find it in the produce section)
2 tbsp. Bragg’s Liquid Aminos or low-sodium soy sauce
1 tsp. sriracha sauce
1 tbsp. nutritional yeast
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. turmeric
fine sea salt, to taste
black pepper, to taste

View the full recipe at Clean Eating Veggie Girl →