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Quick Vegan Bean And Veggie Scramble With Almond Bacon

Step 1
Gather your ingredients.
Step 2
For the almond bacon: place all the ingredients in a small bowl and mix well.
Step 3
Heat a frying pan on medium heat and dry roast for 2-3 minutes, until crisp.
Step 4
Remove to a plate making sure they are spread apart so they continue to crisp up. In the same frying pan, add the oil and once hot add the garlic and cook for 1 minute being careful not to burn. Add the cumin and fry for 1 minute until fragrant.
Step 5
Add the mushrooms and tomatoes and cook for about 2 minutes until they start to soften. Add the beans along with a tablespoon of water (or plant milk for extra creamy) and cook for 2 minutes then using your cooking utensil, gently break up the beans into smaller pieces. Add additional water or milk if it gets too dry.
Step 6
Add the spinach and season to taste with salt and pepper and cook for 2-3 minutes until the spinach has wilted.
Step 7
Remove to serving plates and top each with half of the almond bacon.
Step 8
Prep time
10 minutes
Cook time
10 minutes
Calories
185 Kcal
Serves
2

Ingredients

For the almond bacon

  • 2 tablespoons sliced (flaked) almonds
  • ½ teaspoon tamari (or coconut aminos)
  • ½ teaspoon maple syrup
  • Pinch of smoked paprika

For the bean scramble

  • 1 15-ounce can navy beans (or another white bean), rinsed and drained
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ½ cup chopped mushrooms
  • 6 cherry tomatoes, chopped
  • 2 cups baby spinach
  • Salt and pepper to taste

Nutrition

Nutrition

  • Total fat: 7g;
  • Sat fat: 1g;
  • Sodium: 112mg;
  • Total carbs: 42g;
  • Total sugar: 4g;
  • Fiber: 17g;
  • Protein: 15g

Instructions

Step 1
Gather your ingredients.
Step 2
For the almond bacon: place all the ingredients in a small bowl and mix well.
Step 3
Heat a frying pan on medium heat and dry roast for 2-3 minutes, until crisp.
Step 4
Remove to a plate making sure they are spread apart so they continue to crisp up. In the same frying pan, add the oil and once hot add the garlic and cook for 1 minute being careful not to burn. Add the cumin and fry for 1 minute until fragrant.
Step 5
Add the mushrooms and tomatoes and cook for about 2 minutes until they start to soften. Add the beans along with a tablespoon of water (or plant milk for extra creamy) and cook for 2 minutes then using your cooking utensil, gently break up the beans into smaller pieces. Add additional water or milk if it gets too dry.
Step 6
Add the spinach and season to taste with salt and pepper and cook for 2-3 minutes until the spinach has wilted.
Step 7
Remove to serving plates and top each with half of the almond bacon.
Step 8

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