Vegan Brunch Recipes: Barley Breakfast Scramble

March 16, 2015
Why make tofu-free scramble? I love tofu, and tofu scramble is a vegan brunch staple at my place. Because I grew up eating it, I've always known that tofu is a natural, integrated part of cuisine and not just an add-on or protein substitute for vegans and vegetarians--a fact that made my transition honestly so easy. Having said that, sometimes an alternative to tofu is nice too. If you avoid soy altogether, or try not to overdo it for whatever reason, here is an absolutely amazing vegan breakfast scramble that you have to try. I was very loosely basing the flavors on what a crumbled breakfast patty might taste and look like. Chewy barley, crushed walnuts and mushrooms, with dill and fennel seeds, combine to create a wonderfully satisfying texture and flavors: sort of like a completely whole food vegan sausage. I served it with some roasted grape tomatoes--simply amazing. *Want to do completely soy free? Just skip soy sauce and add more sea salt to taste.
Vegan Brunch Recipes: Barley Breakfast Scramble

Vegan Brunch Recipes: Barley Breakfast Scramble

Recipe Type: Breakfast
utensils YIELDS 2 servings
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  • 1 1/3 cup Cooked barley
  • 1 small onion, chopped
  • 6-7 white button mushrooms, sliced (cremini or shiitake would also work well)
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp dried dill
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • dash crushed fennel seeds (more to taste)
  • 1 tbsp soy sauce or liquid aminos
  • 1 cup walnut halves
  • to taste sea salt
  • to taste fresh ground black pepper
  • 1 1/3 cup Cooked barley
  • 1 small onion, chopped
  • 6-7 white button mushrooms, sliced (cremini or shiitake would also work well)
  • 1 tbsp extra virgin olive oil
  • 3/4 tsp dried dill
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • dash crushed fennel seeds (more to taste)
  • 1 tbsp soy sauce or liquid aminos
  • 1 cup walnut halves
  • to taste sea salt
  • to taste fresh ground black pepper
tomato
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Directions

1. To cook barley: dry barley to water ratio is 1: 2.5. Bring water to boil, add barley. Cover, reduce heat and simmer for 30-50 minutes until all water is absorbed.
2. In a pan, heat oil over medium heat. Add onions and saute for 4 minutes or until translucent.
3. add mushrooms, and cook, stirring occasionally for another 3 minutes. Add spices and dill and fennel seeds. (Fennel seeds have a very strong taste. Make sure to crush them on your cutting board first and try adding a dash first. You can always add more to taste later).
4. Add barley, walnuts, and soy sauce (use gluten free soy sauce if you desire), and combine well. Stir fry for another 3 minutes or so, until all are combined, toasty looking and done. Adjust seasoning with sea salt and fresh black pepper. Serve with roasted tomatoes if desired.
*To roast tomatoes, just drizzle a tiny bit of olive oil and bake at 350 degrees F for about 30 minutes or until caramelized. Any type of tomatoes will do!

More vegan brunch recipes: Low Sugar Granola
Shiitake “Bacon” Breakfast Hash
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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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