The Ultimate Vegan Breakfast Sandwich

"If you prefer savory breakfasts, this is the sandwich for you. You can use any kind of mushrooms and herbs for this recipe and it will taste absolutely delicious!" *2 SERVINGS*

2 tbsp Coconut oil

½ Large onion, chopped (I use yellow, but red would work too!)

2 cloves of garlic

1 large tomato, chopped

8 organic button mushrooms, sliced

1 tsp Oregano

Salt & black pepper to taste

Small bunch of cilantro leaves, finely chopped

½ Mashed avocado

2 slices of sprouted grain English muffins, toasted (can sub 4 sprouted-grain bread slices)

Organic ketchup (optional, to taste)

Heat a skillet to medium heat and add the oil. Add the onion and saute until tender, about 5-7 minutes. Add the chopped garlic and saute until fragrant, about one minute.

Add the chopped tomato, sliced mushrooms, oregano and salt & pepper and saute until they start to caramelize and turn golden brown, about 10-15 minutes.

Add the chopped cilantro, give it one more stir, turn the heat off and set the skillet aside. Spread the mashed avocado evenly on the toasted English muffin, covering only the bottom side. Top the avocado with half of the mushroom mixture and any additional veggies of your choice.

Finish it with the remaining half of the muffin/bread slice. Serve with ketchup if desired.

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The Ultimate Vegan Breakfast Sandwich