Roasted Veggie Scramble

Dairy-Free | Vegan | Gluten-Free | Lactose-Free
4 servings
Prep time: 10 minutes
Cook time: 20 minutes

What You’ll Need

  • 1 small green zucchini, quartered lengthwise and cut into ½-inch cubes
  • 1 small yellow zucchini, quartered lengthwise & cut into ½-inch cubes
  • 4 scallions, roughly chopped
  • 6 mushrooms, quartered
  • 1 heaping cup cherry, grape or pearl tomatoes
  • 1 Tbsp., plus 2 tsp. olive or avocado oil
  • Salt and pepper, to taste
  • 12 oz. egg alternative
  • ¾ cup Vevan Ched-Shred
  • 1 large avocado, sliced
  • 1–2 Tbsp. minced chives

Here’s How

  1. Preheat oven to 420°F.
  2. Place chopped zucchini, scallions, mushrooms and tomatoes on a baking sheet. Drizzle with 1 Tbsp. oil, sprinkle with salt and pepper, and toss until evenly coated. Spread veggies in a single layer on the baking sheet. Roast 15–20 minutes, until golden brown. Remove from oven.
  3. In the meantime, heat a medium skillet over medium heat and add remaining oil to lightly coat the surface. Pour egg into the skillet and stir occasionally to scramble. Add Vevan Ched-Shred and continue stirring until melted, about 1 minute. Cover skillet until veggies are done.
  4. Evenly distribute cooked egg mixture on four plates. Top with roasted veggies, avocado and a sprinkle of chives. If desired, season with salt and pepper to taste before serving.