Scrambled Eggs!

I hate going out for breakfast and brunch as a vegan.  There.  I said it. Unless I am going to a vegan restaurant, where I have various options from which to choose, I just hate it.  During the week I may have a vegan protein bar, or oatmeal or avocado toast if I have a morning meeting, but these are not meals to write home about.  On the weekends, if that's the best I can do, even at a restaurant, it's just not super enjoyable.If only mainstream restaurants would pick up some of this: Follow Your Heart Vegan Egg replacer (the packaging alone is adorable in a little egg crate of its own...) You can bake with it (which you can do with other egg replacers or crushed flax seed and water) but you can also scramble it or make it into a frittata!I am getting on the road soon, heading out of town, to run my very first half marathon tomorrow.  I wanted a protein-packed breakfast to get me going.  I scooped 4 loosely packed tablespoons of Follow Your Heart Vegan eggs into 1 cup of cold water and whisked them until smooth.Into a heated non-stick pan, I poured in the mixture, scrambling it, just as you would with eggs, for about 6 minutes until the liquid was mostly gone and they looked like I imagined they should.  I sprinkled on a touch of kosher salt and then added one piece of Chao cheese and watched it all melt together.  It was looking pretty awesome.  I plated the scramble and topped it with a teaspoon of the Gotham Greens vegan pesto I mentioned the other day, and broke up one more piece of the Chao cheese to layer on top. Let me tell you: I am a happy girl.  I just got my breakfast and brunch game on!  If you made the transition to a vegan diet, and this post resonates with you, or if you're just interested in a great new "egg" recipe, you should definitely give this a try!