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ScrambleTown! Wrap Up!

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The tofu scramble sure has come far in recent years. Vegans no longer have to shudder and cross their fingers when ordering it somewhere new. More and more often, it will be cooked well and more than decent! We no longer have to fear turmeric overload or soggy blandness — at least not most of the time.

Serving AND Cafe Hash Brown Birds NestBird’s Nests + Hollandaise from A.N.D Cafe

Here in Portland, Oregon, chefs have been ahead of the curve, as usual. There are at least forty scrambled vegan breakfasts available at joints around town, including variations such as tempeh scramble and tofu hash.

Our chefs at Scrambletown showcased this uber vegan-friendly city’s creative scramblings. Professional chefs, passionate home chefs, bloggers, food cart owners and restaurant gurus alike participated. They scrambled tofu, tempeh, fruit, nuts, and chickpeas with sauces, dips, sides, tator tots, and more.

View the roster of chefs!

Piper Dixon Stuffed Peppers with SausageStuffed Peppers with seitan, herbs and scramble + home fries by Piper Dixon (Kitchen Dances)

The competition was hosted by local personality Maeve Connor, who told stories of scrambles, hosted trivia, and even held a black salt-eating contest. Surprisingly, only one brave contestant entered.

Fun fact: Black salt, available at speciality stores such as The Meadow and Indian markets, lends an eggy-flavor and aroma to “eggy” dishes. Mmmm, sulfur.

Hosts + Judges
Host Maeve Conner (Heartichoke Supper Club) and Judges: Josh & Ruby (Herbivore Clothing) and Morgan (Dovetail Bakery)

Our judges, Morgan Grundstein-Helvey of Dovetail Bakery and Josh and Ruby Hooten of Herbivore Clothing Company, tasted mini portions of each and every eligible scramble. They were warned to arrive hungry, and literally had entire muffin trays of vegan scramble ahead of each of them. As the judges sampled, our eager audience began to line up in front of chefs to get started. Everyone was urged to sample as many chefs as they could, and with 13 to choose from (including special scrambles not eligible for voting) they sure had beautiful plates of food to try! Each audience member received gemstones to place in their favorite chef’s mason jar after tasting everything they wanted to. This meant you could give all of your gemstones for one chef, or spread them out amongst several top picks.

Sadie from Intrepid Herbivores discussing her Thai Larb with a guest

At the end of the afternoon, the gemstones were tallied, the judges compared live notes and the winners were chosen! The Audience Favorite award went to Jeff Ridabok of HomeGrown Smoker Vegan BBQ, and the Judges’ Choice went to Heidi K. Lovig of Heidi Ho Organics. Jeff’s scramble featured smoked scrambled tempeh, peppers and onions, and paired perfectly with his handmade hot sauces. Heidi’s scramble featured beautiful fresh vegetables and a creamy cheese sauce.

The winners!

Congrats to our big winners, Judges’ Choice: Heidi of Heidi Ho Veganics and Audience Favorite: Jeff of Homegrown Smoker!

Winners! Judges’ Choice: Heidi of Heidi Ho Veganics and Audience Favorite: Jeff of Homegrown Smoker!

What a day, what a brunch!

The Vegan Iron Chef organization would like to thank each and every one of our chefs, judges, host, attendees and volunteers at this past weekend’s Scrambletown event. This community competition celebrated vegan community pride with delicious contributions from all of our chefs. It was a huge success and we helped raise funds for both our small non-profit organization and local, vegan Red & Black Cafe.

VEGG-Sponsored Scramble
Vegg-Sponsored Scramble

If you’d like to be involved some way with future events and planning, simply let us know.

Stay tuned to our website and Facebook for more — and support our chefs and growing community!

Photos taken and provided courtesy of Rachel Stein of Evil Media Photography

SrambleTown! Event Roster

Posted Posted by Organizer in ScrambleTown!     Comments Comments Off

Scramble Photo by Jese Scone of Get Sconed PDX
Photo by Jess Sconè

The event will be hosted by Portland’s own Maeve Connor of Heartichoke Supper Club. See the official event page for more details

The prizes for Portland’s Best Scramble will be awarded by a trio of judges:

  1. Morgan Grundstein-Helvey, Dovetail Bakery, 2011 Vegan Iron Chef Alumni
  2. Josh Hooten, Heribivore Clothing Company
  3. Ruby Hooten, Heribivore Clothing Company

And perhaps, most importantly, the entire audience will vote upon their very favorite!


Our chef line up includes:

Alicia A. Pearson, Vegan My Way, South of the Border Scramble
Ashley Arthur, A.N.D. Cafe and Off the Griddle, Ma’s Spring Scramble
Chelsea Lincoln, Flavorvegan, Country Time Scramble
Eugene Bingham, The Slide Inn, Curried Tofu & Veggie Scramble
Heidi K. Lovig, Heidi Ho Organics, “I Love You” Scramble
Jeff Ridabok, Homegrown Smoker Vegan BBQ, Smoked Tempeh Scramble, 2011 Vegan Iron Chef Alumni
John Morales,  O!VEGASM! , O!VEGASM! Country-fried Seitan Scramble
Katie Lehde, @Mythologize_me, One Stop Biscuits & Gravy
Leah Hegeman, Heart cart, Garbanzo Perico Venezolano
Lisa, Panda with Cookie, Tot Scramble
Mrs. Moran, private chef, Nuttier Than a Fruitcake
Piper Dixon, Kitchen Dances, Arugula-Hazelnut pesto with seitan sausage and roasted tomato sauce, 2011 Vegan Iron Chef Alumni and 2011 Winner
Sadie Bowman, The Intrepid Herbivores, Laarb
Plus Mystery Chef Yeah Buddy! Scramble
The Secret Vegg Sponsor Scramble!

We have room for 2 more chefs – contact us ASAP if you’d like to scramble!

Tickets and Tasting Info

Tickets are available (see below) and a limited number will be available at the door ($10 cash). The admission price includes a small sampling of all of our chef’s unique vegan breakfast scrambles – until they run out, that is — and a variety of fantastic sides donated by our generous event sponsors. We will be selling coffee and tea for $1 each.

Our sponsors include:

More details on the event, here


Posted Posted by Organizer in DIY, ScrambleTown!     Comments Comments Off

On Saturday, June 16, 2012, join the Vegan Iron Chef organization as we present the first-ever Scrambletown Competition. This unique competition will showcase the Portland metro’s areas vegan scramble devotees and their unique, scrambled contributions to cruelty free breakfasts – any time of the day.

What is it? A fundraiser presented by the non-profit Vegan Iron Chef organization, and sponsored by Nasoya and Stalkmarket Compostable Products.

Nasoya Logo

Stalk Market logo

This event offers attendees tastes of all entered vegan scrambles, in addition to donated sides from Bee Free Honee, Secret Aardvark, Tofurky, Whole Foods, Grand Central Bakery and Dave’s Killer Bread!. There will be coffee and tea available for purchase.

After attendees line up to taste as many dishes as they can (limited selection, so take a peek at the featured scrambles in advance on our website!), you’re asked to distribute your five votes in your favorite dish/chef’s jar, which along with a judges pick, will decide the Audience Favorite and Judges’ Favorite awards.


*Will be available a the door.


Date: Saturday, June 16, 2012
Location: Dining Room at Taborspace/Mt Tabor Presbyterian Church
5441 SE Belmont St Portland, OR 97215, located on the #15 bus line
Price: $10 (tickets available soon)
Time: 2:00pm doors open; 4:30pm doors close
Hosted by: Maeve Conner
Awards: Audience Favorite and Judges’ Favorite
Judges: To be Announced

Here how it works: It’s a tasting event. We recommend that you arrive early to grab some table space, but you’re just as welcome to wander around and spend the event trying as many scrambles as possible, or simply socializing with fellow attendees and getting to know the scramble makers.

Our host will remind everyone to check out the various scramble info (which we know you’ve done on our website, too), and to line up behind your top-must try once the tastings begin. Only one sample per person! So, keep your plate, and move onto another chef’s line or two, or three, or as many as possible before the portions run out! Only time will tell what people are lining up for!

You will be provided one compostable dish and fork at the admissions table. Please do not bring your own. We recommend that you bring cash for any desired beverages and raffle ticket purchases.

To sign up as a chef ($10 registration fee), please see this information.

We’re currently planning our the third Vegan Iron Chef competition, featuring Portland vegan chefs from local establishments, for fall 2012. Please get in touch if you’d like to help join the organization. We’ll be signing up volunteers for the day-of later in 2012.

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