“Sensational Vegan Portuguese Breakfast: A Journey Through Mouthfeel and Aroma”

Allergens

None

Ingredients

• 1 cup Portuguese rolled oats, soaked overnight
• 2 cups almond milk
• 4 ripe avocados
• 2 tbsp freshly squeezed lemon juice
• 1 small red onion, finely diced
• 1 large tomato, chopped
• 1 cup vegan chorizo, sliced
• 1/2 cup kale, chopped
• 4 whole grain Portuguese rolls, sliced
• 8 tbsp soy cream cheese, softened
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the soaked oats and almond milk over medium heat. Cook for about 5 minutes, stirring occasionally, until the mixture thickens into a porridge consistency. Season with salt and pepper to taste.
2. Meanwhile, prepare the avocado mash by scooping out the flesh of the avocados into a bowl. Add lemon juice and use a fork to mash into a smooth paste. Set aside.
3. In a small frying pan, sauté the red onion and tomato until softened, about 5 minutes. Season with salt and pepper.
4. In another frying pan, cook the sliced vegan chorizo over medium heat for about 2 minutes or until heated through.
5. Toast the sliced Portuguese rolls in a toaster or oven until golden brown.
6. Assemble the breakfast by spreading soy cream cheese on each roll. Top with a generous portion of porridge, followed by avocado mash. Add sautéed vegetables and vegan chorizo. Finally, garnish with chopped kale.

Chef’s Insight

The combination of textures and flavors in this dish is inspired by traditional Portuguese cafés.

Notes

[Include any additional notes or tips for preparing this dish]