Vegan Portuguese Breakfast Bowl: A Scrumptious Start to Your Day

Allergens

Soy (if using soy-based vegan chourico)

Ingredients

• 1 cup Portuguese rice (Arroz)
• 2 cups vegetable broth
• 1/2 cup chourico
• style vegan sausage, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup kale, thinly sliced
• 1/4 cup tomatoes, diced
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Optional: Vegan Portuguese custard tartlets (Pasteis de Nata) for serving

Instructions

1. a. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become soft and aromatic. b. Stir in the diced vegan chourico style sausage, and cook for 3 minutes, or until slightly browned. c. Add the rice to the pan and stir well, ensuring it's evenly coated with the oil and other ingredients. Cook for 1 minute. d. Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer for 18 minutes or until the rice is cooked through and the liquid has been absorbed. e. Remove the saucepan from heat, and let it sit for 5 minutes, then fluff the rice with a fork. f. Gently fold in the kale and diced tomatoes, then sprinkle with paprika, salt, and pepper to taste.

Chef’s Insight

To enhance the aroma, add a pinch of ground cumin or coriander during cooking.

Notes

Adjust the salt and pepper according to your preference.