There are so many plant based breakfast scramble recipes that use tofu or chickpea flour, but today I want to introduce you to my all time favorite. This loaded potato scramble has beans and vegetables mixed in to give you a super boost to start your day. You’ll have energy and feel satisfied after this delicious meal. Also great served with my Hummus Pizza Toasties for a hearty brunch that’s sure to impress!


1 cup cubed potatoes, steamed (or boiled)
1/2 to 1 cup cannelini beans (or tofu, chickpeas or legumes of your choice)
1/2 to 1 cup sliced mushrooms (oyster mushrooms are my favorite)
1/4 cup cherry tomatoes
1 cup baby spinach, optional
1 tbsp nutritional yeast flakes
1 tsp dried mixed italian herbs
1/4 tsp turmeric
salt and pepper to taste
Kala namak, optional (also known as black salt, this gives an “egg-like” flavor)


Place potatoes and beans in a pan and mash with a potato masher.

Add remaining ingredients to the pan. Stir together and then turn on the heat.

Stir for about 5 minutes or until the mixture is warmed through and the consistency of scramble.

* Use a non-stick fry pan to make cooking easy.
* Great used to fill potobella mushrooms and bake in the oven OR use as a burrito filling with salsa, avocado and lots of greens!

👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!