Lola Berry’s Vegan Chickpea & Kale Scramble Is A Complete Protein Breakfast

With all nine essential amino acids, it's the perfect way to start the day.

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Image via Food To Make Your Glow by Lola Berry

If you’re a vegan, you’ll often be asked one common question: “where do you get your protein?” It’s silly, really. Plants have protein too. Where do you think the herbivorous rhinoceros or elephant gets their protein from? They don’t seem to have a problem.

That being said, unlike meat, no plant contains all nine essential amino acids meaning that no plant food can provide a complete protein. So, when eating vegan meals, it’s important to consider the ingredients and their nutritional profile, which is just what our friend, Lola Berry has done.

“You really don’t feel like you’re missing out on anything with this meal. It’s full of veggies and also provides you with a full range of the essential amino acids you need in your diet through the inclusion of chopped almonds. Protein combining like this is especially great for vegans, as it can be hard to get all these amino acids on board without ‘complete’ protein foods like eggs, meat or fish. It helps that this is super delish, too!” – Lola Berry 
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This protein-packed breakfast is the perfect way to start the day. Enjoy!

Vegan Chickpea And Kale Scramble

Serves 2
GF | DF | V

Ingredients

1⁄2 cup chickpea (besan) flour
1⁄2 cup almond milk
1 tablespoon nutritional yeast
1⁄4 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil
1⁄2 onion, diced
1 garlic clove, finely chopped
2 cups finely chopped kale, stalks removed
1 zucchini, grated
100 g asparagus (about 1⁄2 bunch), trimmed and chopped
salt flakes and freshly ground black pepper
3 tablespoons roughly chopped almonds, activated if possible
juice of 1⁄2 lemon

To serve
4 slices of paleo bread
1 avocado, sliced into slivers

Method

  1. Place the chickpea flour and almond milk in a bowl and mix together to make a chunky batter. Stir in the yeast and turmeric and set aside.
  2. Heat the olive oil in a frying pan over a medium heat, add the onion and garlic and cook for 2 minutes, or until the onion starts to go a bit translucent.
  3. Add the kale, zucchini and asparagus and cook, stirring, for 1 minute, then pour in the chickpea batter and season to taste.
  4. Cook for a further 5 minutes, stirring until the mix starts to set a little and look like scrambled eggs.
  5. Place a couple of slices of paleo bread on each plate, top with a few slivers of avo and divide the scramble between both plates.
  6. Sprinkle over the almonds, add a big squeeze of lemon and serve.

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This recipe was extracted from Food to Make You Glow by Lola Berry, published by Plum, RRP $39.99
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Lola Berry
Colourful, adventurous and with a healthy dose of Aussie eccentricity, Lola Berry is definitely not your average nutritionist. She blogs, tweets, writes and talks about good health and wholefoods and there's little Lola won't to do to get her message across: eating and living well is easy and fun! Lola's enthusiasm is contagious and her knack for translating the most technical information into easy-to-follow advice has made her one of Australia's most popular nutritionists. She is constantly finding creative ways to help people make small achievable changes in their lives in order to better their health. Lola grew up in a family where health and fitness were celebrated, but by no means a focal point. It wasn't until experiencing her first 'summertime detox' as a teenager that Lola recognised what a huge impact food had on health and wellbeing. Within a few years Lola had completed her Bachelor of Health Science with a major in Nutritional Medicine at Endeavour College of Natural Health. Armed with enthusiasm and tonnes of ideas, Lola made it her mission to help as many people as possible live a healthy, fulfilled life. In 2007, Lola began posting videos full of health tips, nutritional advice and easy, accessible recipes. People responded to her quirky approach and her ‘Fruits and Roots’ webisodes soon led to regular TV appearances and her first book, Lola Berry's Inspiring Ingredients. Lola kept up with her engaging blog and informative e-newsletters and her online following continued to grow. In 2012 Lola released, The 20/20 Diet, which became the number one diet book in Australia within weeks of its release. Lola’s follow-up book, The 20/20 Diet Cookbook, is full of delicious recipes and health creations and has already gone into reprint (even though it was only released in February 2014). Today, Lola is a regular guest on various TV and radio shows and a contributor to numerous magazines and newspapers.