VEGAN

COOKING
MASTERCLASS
BREAKFAST
 SANDY GOMEZCOELLO

VEGAN HUMMUS,
SAUTÉ
PORTOBELLOS,
CARAMELIZED
ONIONS,
AVOCADO AND
BABY SPINACH
 Process:
1. Add all the ingredients into a blender, Blend until the mixture is
nice and smooth.

To Store the Hummus:

SERVES: 12 Portions 1. Store them in a airtight container at room temperature for 3 days
or freeze them for 3 months.
Ingredients: 2. To eat it, take it from the freezer to the fridge the night before and
enjoy it.
1 Can of Chickpeas
30 ml Aquafaba
30 ml Olive Oil
2 Lemons
1 Garlic Clove
½ Tsp. Cumin
1 Tsp. Salt
½ Tsp. Pepper
 Process:
1. Slice the portobello mushrooms. Heat up a pan, add some olive oil
and sauté the mushrooms for 6 to 10 minutes at high heat.
2. Slice the red onion in juliens. Add some olive oil in a pan, heat it
up, add the onions and caramelize them for 10 to 12 minutes.
3. Slice the avocado and reserve.

Assemble:
1. To assemble the english muffins, cut one english muffin in half,
add hummus, sauté mushrooms, caramelized onions, slices of avo
Ingredients:
and baby spinach.
For the Filling:
Portobello Mushrooms
1 Avocado
1 Red Onion
Baby Spinach
TO ASSEMBLE THE PLATE