“Sensational Vegan Cajun Brunch Feast: Spicy Chickpea Scramble & Creole Hash Browns”

Allergens

N/A

Ingredients

• 2 cups cooked chickpeas, drained and rinsed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 large russet potatoes, peeled and grated
• 1/2 cup diced green onions
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions

1. In a large bowl, mash the chickpeas until they reach a crumbly texture. Heat olive oil in a non stick skillet over medium heat. Add onion, bell pepper, and garlic, sautéing until softened and fragrant. Stir in nutritional yeast, turmeric, paprika, cayenne pepper, salt, and black pepper to the chickpea mixture. Pour this into the skillet with the sautéed vegetables. Cook for 3 4 minutes until heated through. Set aside. In another non stick skillet, heat more olive oil over medium heat. Add grated potatoes and cook until golden brown and crispy on the outside. Stir in green onions, parsley, smoked paprika, salt, and black pepper. Cook until the hash browns are tender and cooked through. Serve the chickpea scramble alongside the Creole hash browns, garnishing with additional green onions and parsley if desired.

Chef’s Insight

The key to perfecting this dish is balancing the flavors and textures between the creamy chickpea scramble and the crispy Creole hash browns. Don't be afraid to adjust seasonings to your preference.

Notes

This recipe is suitable for vegans and can be easily adapted for gluten-free diets by using gluten-free toast or tortillas if desired.