Savory White Bean + Veggie Scramble
on Mar 28, 2021, Updated Jan 27, 2022
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Tired of tofu scramble? Shake up your plant-based breakfast routine with this veggie packed recipe! My Savory White Bean and Veggie Scramble starts with some crispy vegan sausage sautéed with fresh zucchini, frozen cauliflower rice, and garlic powder. This way, the veggies become super flavorful because they absorb some of the seasonings from the sausage while it crisps up in the pan. The sausage and veggies cook really quickly, so in the meantime I sprinkle in some savory spices like golden turmeric and vibrant paprika – both of which instantly smell amazing the moment they hit the hot pan! Next a can of creamy white beans is added to the mix, providing a good source of plant protein, fiber, and important minerals too. The result is a super flavorful and satisfying breakfast that comes together in about 5-7 minutes. Plus, this hearty beans ‘n greens combo is incredibly energizing, so it’s a great way to fuel up for a busy day ahead!
Why white beans? I typically use Cannellini beans or Great Northern Beans for this recipe because I love that they’re mild in flavor and super creamy. But if you’re not big on soft textures, substitute chickpeas instead. And for something a little more like a traditional scramble texture, sub half of the beans for crumbled firm tofu instead. I do all of the above from time to time, and it’s all delicious. So get creative and make this the way you like it!
So…is this not supposed to be like eggs? Not really! I know the name “scramble” implies that it could be an egg replacement but I think recipes like my Vegan Cheddar Bacon Breakfast Taquitos or my Vegan Hash Brown Casserole are closer if that’s what you’re looking for. This dish is something else entirely. It’s scrambled yes, but the comparison really stops there and I’m kind of okay with that!
Like eggs, this White Bean and Veggie Scramble recipe is a savory, protein-packed way to start the day, and it’s just about as quick and easy to make. But the texture is more dense and creamy, rather than light and airy, and it’s even more filling than eggs because beans are a great source of protein and fiber.
The MVP here is the nutritional yeast, which helps give this sausage, bean, and veggie recipe a bit of depth and and richness. It also provides a little more protein and some vitamin b12 too, so there that! In this case, the nutritional yeast doesn’t make this dish taste cheesy like it sometimes can in Vegan Mac and Cheese, but it does offer a creaminess that is just perfect with the bright turmeric and paprika.
This fast recipe comes together in about 5-7 minutes and I love serving it topped with avocado, hot sauce or ketchup, and some whole grain toast on the side.
And while this is technically a breakfast recipe here on this blog, I make this for a fast WFH lunch a lot during the week! I’ve had it for dinner too, so there’s no “right” time to enjoy this recipe. It’s just good. Warm, hearty, savory, creamy, and well balanced.
Hope you enjoy this White Bean + Veggie Scramble as much as I do!
Happy cooking!
White Bean and Veggie Scramble
Ingredients
- 1 tbsp aovocado oil , or avocado oil spray for the pan
- 3 vegan breakfast sausage links , I used the Meatless Farm Co
- 1 large zucchini
- 1/2 tsp garlic powder
- 1.5 cups frozen cauliflower rice
- 1 15oz can white beans (Cannelini, Navy, or Great Northern), rinsed and drained
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 2 pinches black pepper
- 1.5 tbsp nutrtional yeast
- 2 tbsp water
- 2 handfuls spinach
For serving
- 1 avocado
- hot sauce or ketchup
Instructions
- Add the avocado oil to a large frying pan and set to medium high heat.
- Crumble in the vegan sausage links, or use 1/3 cup sliced vegan sausage, and crisp for about 2 minutes.
- Then add the zuuchini and garlic powder and cook for 1-2 minutes.
- Add the cauliflower rice and 1 tbsp of water if the pan looks dry. Cook for 1-2 minutes then add the white beans, turmeric, paprika, salt, and pepper, nutritional yeast and the remaining water. Mix and then add the spinach. Cover and reduce heat to medium low. Steam for 1-2 minutes then taste and adjust seasoning as needed. Serve wtih 1/2 an avocado on each portion and some hot sauce and/or ketchup on top. Pro tip: Everything But the Bagel seasoning is delicious on this too!
I love this recipe! Delicious and filling. A perfect dish for a hearty breakfast on the weekend. I added a little hot sauce to kick it us a notch.
I love it with hot sauce too! I’m so glad that you liked it Elizabeth! Thank you for taking the time to make my recipe and for letting me know that you enjoyed it 😊😊
Just wanted to let you know you have a typo! The first step is add the avocado to the pan, surely you mean the avocado oil?
Gah! thank you so much Amy! Good catch! I made the correction and I appreciate your help. Hope you have a happy weekend 😊😊
I just made this for lunch. The avocado really makes it good, but I think I would skip the sausage next time and add some extra spices and maybe another veggie. I have not found a vegan sausage that I really like. Maybe the longer I am vegan the better they will taste.
Great feedback, thanks Kristen! Which sausage did you use? I use the Meatless Farms Breakfast Sausage Links and I really like the flavor in this recipe. I remove the casings and crumble the sausage straight into the pan. There are so many varieties though, I know Hillary’s make a frozen option. Kroger and Whole Foods also have frozen vegan breakfast sausage options now. So many I still need to try! Anyway, hope you have a great weekend. Thank you for making my recipe! 😊
I made this as a filling for a breakfast quesadilla, and it turned out delicious! Never would have thought to scramble white beans & cauliflower rice! It makes it so creamy. Such a good recipe!
Thank you so much I really enjoyed making this recipe! I didn’t have white beans so I used kidney beans instead and it still turned out good. I love how the dish takes on the delicious flavor of the vegan sausage I used! Once again, thank you!
Made this twice already but with a bit of variation–added 1 diced red onion with 1 sliced vegan sausage (used Field Roast since that’s what I have) and used fresh cauliflower chopped & pulled into smaller pieces instead of frozen. I also omitted the avocado and topped it with freshly diced red peppers (for color and crunch), hemp seeds, & nooch at the end. Came out beautifully well, though next time I’ll try it with frozen cauliflower to speed up the process 😀. Thank you for this recipe, Nikki! I really appreciate your creativity for savory breakfast ideas!
Made this for breakfast today. My whole family loved it! It just needed a little more seasoning. Excellent dish!
Awesome! Thanks for making my recipe Betty! And I’m glad you seasoned to taste, that’s so important 😊😊 Hope you’re having a great day! Thanks for making me smile
I saw you make this on YT and thought that I would give it a try for lunch. I used the recipe as a guide and used what I had which was a frozen southwest melody of veggies w/black beans, I added freshly cooked garbanzo and followed the rest of the recipe. It was very satisfying, so easy to make and tasted great! Thanks.
I finally got to try this. I’m not a big fan of squash or cauliflower rice. But WOW! I am blown away! This was so flavorful. I think I found my go to easy meal. I used beyond meat sausage links. It’s a great way to add more veggies and you can eat it for breakfast, lunch, or dinner. I think next time I’ll add some mushrooms and cumin. For me since I’m on a diet I spread it out into 4 meals instead of 2. Thank you this was a great alternative to tofu scramble which I don’t hate but I’ve never been a big tofu scramble person.