Description
A vegan Portuguese breakfast sandwich inspired by the chouriço omelettes I had in my childhood and served on a Portuguese sweet muffin!
Ingredients
Units
Scale
For the sun-dried tomato “chouriço”:
- 45g sun-dried tomatoes (dry-packed preferred but can use oil-packed)
- 1/2 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tbsp tamari (or soy sauce)
For the “omelette”:
- 1 cup chickpea flour (gram flour)
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/4 tsp black salt (for the “eggy” smell, can omit if you don’t have it on hand)
- 1/2 tsp smoked paprika
- 1/8 tsp sea salt
- 1 cup water
- 1/3 cup soy milk (or plant milk of choice)
- 1/8 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