Good morning! Who else loves a good savory breakfast? It is easy to struggle with this when you first start eating vegan or plant-based because eggs are not an option. If you really love to have eggs, I highly recommend the Just Egg – we love it in our house! But if you are looking for an alternative, this recipe is wonderful.
Using chickpeas for your protein is an easy plant-based option. I love this type of recipe because it helps me to use up any leftover veggies in the fridge. Honestly, you can add or use whatever veggies you’d like – red peppers, mushrooms, onion, etc… but the below is just what I had on hand.
I always have pesto frozen in the fridge, too. I love making a huge batch of it and saving in smaller containers for future use. It works wonderfully for this.
Recipe
You will need:
- 1 tbs olive oil
- 1/2 cup zucchini, cubed
- 1/2 cup broccoli florets
- 1 can chickpeas, drained
- 2-3 tbs pesto (my recipe here)
- 2 cups spinach
- Vegan cheese, optional
- Salt and pepper, to taste
- Dash of red pepper flakes (optional heat)
To make:
- In a large pan over high heat, add olive oil, zucchini, and broccoli. Cook veggies for about 3-5 minutes, or until softened. Add chickpeas and toss well.
- Add 2-3 tbs of pesto and stir until everything is coated.
- Turn heat down to medium/low and add spinach. Add a splash of water and cover with lid to allow the steam to wilt spinach.
- Lastly, add salt and pepper to taste, top with vegan cheese, and add red pepper flakes for heat (if you’d like).
- Serve!
A hearty breakfast packed with flavor and protein. Enjoy. x
