When we created our vegan Portuguese Breakfast Muffins – Bolos Levedos we knew we had to make a breakfast sandwich with them. Although I wouldn’t say I had Portuguese breakfast sandwiches on the regular as a child… we often had an omelette with chouriço, drizzled with white vinegar, and sometimes served on a soft Portuguese roll. So… this vegan Portuguese breakfast sandwich combines my favourite sweet muffins and this Portuguese inspired “omelette”!
An easy chickpea omelette
With sun-dried tomato “chouriço”
Served on a sweet muffin (Bolo Levedo)
Loaded with your favourite toppings
And drizzled with white vinegar
Ingredients For Vegan Portuguese Breakfast Sandwich
You can, of course, serve this breakfast sandwich on whatever bread or muffin you have on hand. But for the full Portuguese experience try making these lightly sweetened, skillet cooked, Portuguese Bolos Levedos!
The bulk of the omelette is made from chickpea flour! It’s flavoured with some spices and thinned with milk and water.
And the chouriço is made from chewy sun-dried tomatoes! We love using sun-dried tomatoes for our amazing vegan “bacon” bits and when we created a vegan Portuguese collard soup – Caldo Verde we knew they would be perfect for the chouriço garnish.
Then, feel free to add your favourite toppings or simply enjoy the omelette on the sweet muffin. BUT…
Remember to pour on some white vinegar!
You will likely never catch me drizzling vinegar on fries or anything else. But my mother always drizzled vinegar over her chouriço omelettes and, perhaps it’s the nostalgia, but the vinegar is really what drives home the flavour and feeling!
Making A Chickpea Omelette
I will admit that this chickpea “omelette” does have a different texture than traditional omelettes. It is drier as opposed to a softer egg omelette. BUT I have tried making tofu omelettes (which tend to be softer in texture) a number of times and they just always end up as scrambled eggs. Let me know if you hold the secret to a perfectly flipped tofu omelette!
I find chickpea flour (or gram flour) much easier to work with for omelettes. They flip like a dream and the flour is quite thrifty and easy to have in your pantry!
- Simply stir the dry ingredients together (flour and spices).
- Whisk in plant milk and water.
- Pour into a thin layer on a hot, buttered, non-stick skillet.
- Lay in the chouriço and sprinkle with green onion or herbs before the top sets and dries.
- Cook for 3-5 minutes.
- Flip.
- And cook for an additional 3-5 minutes on the second side.
Vegan Chouriço
This really couldn’t be easier!
- Dry-packed sun-dried tomatoes are ideal because of their chewy texture.
- Oil-packed should work too. You can even dry them out a little bit in the oven if you’d like. Otherwise, allow the excess oil to drip off before adding them to the omelette.
- Season with a smidge of liquid smoke, smoked paprika, and tamari (or soy sauce).
And that’s that!
If you are unfamiliar with liquid smoke, jump over to our vegan “bacon” bits recipe for some more detailed information about this flavour boosting ingredient!
Recipe Cost For Vegan Portuguese Breakfast Sandwich
This recipe makes three sandwiches and costs us approximately: $6.92 CAD or ($2.31/sandwich). The base omelette costs us roughly $1.97.
In comparison, three traditional two egg omelettes would cost us roughly $2.95.
Three of our bolos levedos cost us $0.87 CAD and…
The sun-dried tomato chouriço costs $1.75. This same amount of traditional chouriço would likely cost us between $0.80 to $1.50.
Avocados are a pricier fruit for us so feel free to add your favourite toppings! Oh and the sprouts are homegrown! I have loved growing sprouts from seed in a mason jar on my counter. Sprouts can be quite pricey if we purchase them from our local grocery store but growing them on your counter is inexpensive and great for those of us living in apartments with a lack of outdoor space!
So what do you think of this vegan Portuguese breakfast sandwich? You might love my ebook “Da Terra” with 25 Vegan Portuguese recipes!
You might also love our open-faced Smoky Carrot Lox and Vegan Cream Cheese for breakfast OR have it as a loaded Lox Bagel Sandwich!
Print
Ultimate Vegan Portuguese Breakfast Sandwich
- Total Time: 15 minutes
- Yield: serves 3
- Diet: Vegan
Description
A vegan Portuguese breakfast sandwich inspired by the chouriço omelettes I had in my childhood and served on a Portuguese sweet muffin!
Ingredients
For the sun-dried tomato “chouriço”:
- 45g sun-dried tomatoes (dry-packed preferred but can use oil-packed)
- ½ tsp liquid smoke
- ½ tsp smoked paprika
- ½ tbsp tamari (or soy sauce)
For the “omelette”:
- 1 cup chickpea flour (gram flour)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- ¼ tsp black salt (for the “eggy” smell, can omit if you don’t have it on hand)
- ½ tsp smoked paprika
- ⅛ tsp sea salt
- 1 cup water
- ⅓ cup soy milk (or plant milk of choice)
- ⅛ cup green onion to garnish (or fresh herb of choice)*
All the rest:
- 3 bolos levedos, Portuguese sweet muffins (or bread of choice)
- 1 tomato (sliced)*
- 1 avocado (sliced)*
- White vinegar as desired
- Garnish with sprouts or add spinach leaves as desired*
*Fresh Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- First, prepare the sun-dried tomato “chouriço” by flattening the tomatoes if they have been dry-packed and are curled up . Slice any larger pieces in half. Place the pieces in a shallow dish, mix with the seasonings, and set aside.
- Add all the omelette ingredients to a large bowl and mix well until combined (uncooked chickpea flour is not very tasty… I’d avoid taste testing the batter!)
- Heat a skillet over medium low heat and brush with a bit of butter or olive oil. Pour a third of the omelette mixture into the skillet and tilt the pan so the mixture covers the bottom evenly. Quickly, sprinkle green onion or herbs of choice into the omelette mixture and place about 6 pieces of the seasoned sun-dried tomato “chouriço” (you want to add the pieces while the mixture is still liquid to ensure that they will stick into the omelette.
- Allow to cook for 3-5 minutes on each side. When the omelette looks dry all the way through and pulls away from the sides of the pan you should be able to easily slide a spatula under the omelette and flip it.
- To build the breakfast sandwich, toast the bolos and butter them if desired. Fold the omelette in half and then in half again and sprinkle with white vinegar. Top with sliced tomato, avocado, and any additional garnishes like fresh sprouts. Give it another sprinkle of white vinegar and enjoy!
Notes
Approximate Cost: $6.92 CAD ($2.31/sandwich). The basic omelette costs us approximately $1.97, the “chouriço” costs $1.75, 3 of our bolos levedos cost $0.87, and the tomato and avocado add roughly an additional $2.33. For comparison; three traditional two egg omelettes would cost us roughly $2.95 and this amount of traditional “chouriço” might cost us anywhere from $0.80 – $1.50.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: Portuguese
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