How long does wild mushroom and garlic scramble [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can wild mushroom and garlic scramble [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I substitute the protein in wild mushroom and garlic scramble [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is wild mushroom and garlic scramble [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does wild mushroom and garlic scramble [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10 years ago

Wild Mushroom and Garlic Scramble
[Vegan]

TR By: Trine Rask

Author Bio

My blog Milking Almonds is a Scandinavian blog with a modern approach to traditional food... Read More

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Wild Mushroom and Garlic Scramble [Vegan]

Dairy Free

This tofu scramble is the perfect Sunday morning brunch! In this recipe, firm tofu is scrambled with meaty portobello mushrooms and fresh, wild garlic. A pinch or turmeric adds color, as well as a mild flavor that complements, rather than overpowers the other spices. Serve this hearty scramble on toast... Read More

Ingredients You Need for Wild Mushroom and Garlic Scramble [Vegan]

For the Scramble:

7 ounces of firm tofu
2 2/3 cups of portobello mushrooms, or any other variety
3-4 handfuls of fresh spinach
1 handful of wild garlic
1/2 of a red onion

For the Seasoning:

1 teaspoon kala namak
1 teaspoon onion powder
1/2 teaspoon garlic powder
A pinch of turmeric, for color
Plenty of black pepper

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How to Prepare Wild Mushroom and Garlic Scramble [Vegan]

Slice the mushrooms and red onion and cook in a bit of oil over medium heat.
When the mushrooms have slightly browned, add the tofu by crumbling it between your fingers. Add in the spices and give it a good mix.
Rip the wild garlic into smaller pieces and add along with the whole spinach leaves.
Cook until spinach has wilted slightly.
Serve warm with toasted bread.

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