Vegan Nordic Breakfast Delight: Mushroom Scramble, Herbed Quinoa, and Cranberry Chia Pudding

Allergens

Contains no common allergens unless specified.

Ingredients

• Mushroom Scramble: 2 cups sliced cremini mushrooms, 1/4 cup nutritional yeast, 1/4 cup unsweetened almond milk, 1 tbsp olive oil, Salt and pepper to taste
• Herbed Quinoa: 1 cup quinoa, 2 cups water, 1/4 tsp salt, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh chives
• Cranberry Chia Pudding: 1/4 cup chia seeds, 1 cup unsweetened almond milk, 1/2 cup dried cranberries, 1 tbsp maple syrup, 1 tsp vanilla extract

Instructions

1. Mushroom Scramble: In a large pan over medium heat, sauté mushrooms in olive oil until tender. Stir in nutritional yeast and almond milk, season with salt and pepper. Cook until the liquid is absorbed and the mixture thickens. Remove from heat. Herbed Quinoa: Rinse quinoa under cold water. In a saucepan, bring water and salt to a boil. Add quinoa, reduce heat to low, cover, and cook until all water is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork, then mix in chopped herbs. Cranberry Chia Pudding: In a bowl, combine chia seeds, almond milk, dried cranberries, maple syrup, and vanilla extract. Whisk well, cover, and refrigerate overnight or until the chia seeds have expanded and pudding has thickened.

Chef’s Insight

Experiment with different mushroom varieties to find your favorite flavor and texture.

Notes

Adjust seasoning to personal preference.