Polenta Scramble

This is a gluten-free, vegan breakfast scramble that’s easy to make and even easier to modify. Perfect for tofu-haters, or anyone who loves cornbread. To me, it tastes like cornbread stuffing!

½ cup polenta
1 cup almond milk
½ cup water
⅛ teaspoon salt
2 cups diced eggplant (approx. ½ an eggplant)
½ a red bell pepper, thinly sliced
1 carrot, peeled and chopped
¼ cup vegetable broth
2 tablespoons chopped fresh parsley
Salt and pepper

View the full recipe at The Breakfast Drama Queen →