Vegan White Bean Scramble with Almond Bacon

Looking for a hearty, protein-packed vegan breakfast? This Vegan White Bean Scramble with Almond Bacon is the perfect choice! Featuring creamy, spiced white beans and crispy, smoky almond bacon, this dish is as satisfying as it is flavorful. Whether served with toast, fresh veggies, or wrapped in a tortilla, it’s a versatile and nutritious option for any meal of the day.

What Is Vegan White Bean Scramble with Almond Bacon?

This recipe reimagines the classic breakfast scramble using white beans instead of eggs, making it entirely plant-based. The beans are lightly mashed for a creamy texture, then seasoned with savory spices like turmeric and paprika. Topped with crispy almond bacon—a smoky, crunchy alternative to traditional bacon—it’s a satisfying combination of flavors and textures.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 20 minutes, it’s ideal for busy mornings.
• High in Protein: Both white beans and almonds are rich in plant-based protein.
• Customizable: Perfect for wraps, bowls, or serving alongside your favorite sides.
• Diet-Friendly: Naturally vegan, and easy to make gluten-free with tamari.

Ingredients

For the Almond Bacon:

• ½ cup (50 g) sliced almonds
• 1 tbsp soy sauce or tamari
• ½ tsp liquid smoke
• ½ tsp maple syrup

For the Scramble:

• 1 tbsp olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1½ cups (255 g) cooked white beans (e.g., cannellini or navy beans)
• 1 tbsp nutritional yeast
• ½ tsp turmeric
• ½ tsp paprika
• 2 tbsp unsweetened non-dairy milk
• Salt and pepper to taste

Step-by-Step Instructions

Preparing the Almond Bacon

1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Ingredients: In a bowl, combine sliced almonds, soy sauce, liquid smoke, and maple syrup. Toss well to coat.
3. Bake: Spread almonds in a single layer on the prepared baking sheet. Bake for 8-10 minutes, stirring halfway through, until golden and crispy. Let cool to crisp up further.

Making the White Bean Scramble

1. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute, stirring frequently.
2. Prepare Beans: Lightly mash the cooked white beans with a fork, leaving some whole for texture.
3. Season and Cook: Add the beans to the skillet along with nutritional yeast, turmeric, paprika, salt, and pepper. Mix thoroughly.
4. Add Creaminess: Pour in the non-dairy milk and cook for 2-3 minutes, stirring, until the mixture is heated through and creamy.

Serve and Enjoy

• Plate the white bean scramble and top with crispy almond bacon.
• Serve with toast, roasted vegetables, or use it as a filling for wraps or breakfast burritos.

Storing and Freezing

Storage Tips

• Store leftover scramble and almond bacon separately in airtight containers in the refrigerator for up to 3 days.

Freezing Instructions

• While the almond bacon doesn’t freeze well, the white bean scramble can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

Recipe Variations

• Spicy Kick: Add a pinch of cayenne or red pepper flakes.
• Greens: Stir in spinach, kale, or chopped herbs for added nutrients.
• Gluten-Free: Use tamari instead of soy sauce for the almond bacon.
• Cheesy Flavor: Add an extra tablespoon of nutritional yeast for a cheesier taste.

FAQs

Can I use canned beans?

Yes! Rinse and drain canned white beans thoroughly before using.

What can I substitute for almond bacon?

For a nut-free option, use coconut flakes or thinly sliced tofu marinated with the same seasoning.

Can I make the almond bacon ahead of time?

Absolutely. Prepare it up to 3 days in advance and store it in an airtight container at room temperature.

This Vegan White Bean Scramble with Almond Bacon is a wholesome, delicious way to start your day or enjoy a satisfying meal at any time. With its combination of creamy beans, smoky almond bacon, and customizable options, it’s a recipe you’ll want to make again and again. Give it a try and let us know how you enjoyed it!

Print