I used to love scrambled eggs, but I haven’t been into eggs for a while now.

But that doesn’t mean I should suffer! And if you have a sensitivity to eggs, nor should you!

Try out this recipe for tempeh veggie scramble. It’s sure to satisfy your craving for morning eggs!

Here is what you will need:

2 tbsp extra virgin olive oil (EVOO)
1 large organic onion, chopped small dice
1 organic red pepper, seeded and chopped small dice
2 cloves of organic garlic, minced
1 package of organic tempeh, chopped small dice
2 hands full of organic flat leaf kale, chopped
1 handful of organic parsley, roughly chopped
1/2 cup of sundried tomatoes, soaked in oil
1 large organic heirloom tomato, chopped small dice
Sea salt & pepper, to taste

1. Saute the onions and peppers in EVOO over medium high heat for 20-30 minutes, until browned.

2. Add the garlic and toss. Let cook for about 30 seconds.

3. Turn up the heat to high and throw in the tempeh. Sear the tempeh for about 3-5 minutes to brown the bottom.

4. Turn the heat down to medium, and add in the tomatoes, kale, parsley, and salt and pepper to taste. Toss to combine. Once the kale is wilted down (about 2-3 minutes), turn off the heat. Serve the scramble plain, over a bed of quinoa, or with avocado and/or sprouted grain toast.

Enjoy!