Breakfast Scramble

1 medium onion, peeled and cut into 1/2-inch dice
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 cup sliced mushrooms
1 large head of cauliflower, cut into florets, or chopped fine, gently rinsed
1 1/2 teaspoons turmeric
2 cloves garlic, peeled and minced
1 to 2 tablespoons, low-sodium soy sauce
1/4 cup nutritional yeast, optional


Directions:

Place onions, red and green peppers, and mushrooms in a medium skillet or saucepan and saute over medium-high heat for 7 to 8 minutes, or until the onions are translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

Add the cauliflower and cook for 15-20 minutes, or until the florets are tender. Meanwhile, add all the remaining ingredients and thoroughly combine. Heat through and serve warm.

Adapted from Forks over Knives - The Cookbook