Vegan Migas (Portuguese Bread Crumb Sauté)

Ingredients

• 6 slices Gluten-Free Bread
• 4 cloves Garlic
• 1 medium Bell Pepper
• about 142 g Spinach
• 4 tbsp Olive Oil
• 1/2 cup Water
• 1 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the 6 slices of Gluten-Free Bread into 1.27 cm cubes. Finely mince the 4 cloves of Garlic. Dice the 1 medium Bell Pepper into 1.27 cm pieces.
2. 2Heat 4 tablespoons of Olive Oil in a large 30.48 cm skillet over medium heat, which is about 175°C. Add the minced 4 cloves of Garlic and cook, stirring, for 1 minute until fragrant, being careful not to burn it.
3. 3Add the diced 1 medium Bell Pepper to the skillet. Cook, stirring occasionally, for 5 minutes until the pepper pieces are softened.
4. 4Add the cubed 6 slices of Gluten-Free Bread to the skillet. Pour in the 1/2 cup of Water. Sprinkle in the 1 teaspoon of Smoked Paprika, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper. Cook, stirring constantly, for 5 to 7 minutes until the bread cubes are softened and lightly browned.
5. 5Stir in the about 142 g of Spinach. Continue to cook, stirring, for 2 minutes until the spinach is wilted. Serve the Vegan Migas hot.

Related Guides