Vegan Savoury Oats Breakfast
Ingredients
- 2 cups old fashioned oats
- 3.5 cups veggie stock or water (add more to taste)
- 1 tablespoon olive oil
- 150g mushrooms
- 1 tablespoon fresh thyme leaves
- 1 garlic clove, minced
- 80g kale, chopped
- Salt to taste
- 1 tablespoon sweet miso
- 6 tablespoons nutritional yeast or 4 tablespoons vegan parmesan
- 1 tablespoon toasted sesame oil
- Apple cider vinegar or lemon to taste
- 1 avocado
- 2 tablespoons plant based yoghurt
- Chilli oil to serve
- Sesame seeds to serve
- Sesame oil to serve
Preparation
Add the oats and stock to a pan and simmer for 5 to 6 minutes or until desired consistency.
Add miso, nutritional yeast or vegan parmesan, salt, pepper, lemon or apple cider vinegar, and toasted sesame oil, then adjust stock to desired consistency.
Heat olive oil in a frying pan, add mushrooms, garlic, and thyme, and sauté for a few minutes.
Add kale and a pinch of salt, and cook for 1 to 2 minutes until kale is wilted and mushrooms are cooked to your liking.
Top the savoury oats with the mushroom and kale mixture, avocado, plant based yoghurt, chilli oil, sesame seeds, and toasted sesame oil.
Tips
Using stock instead of water enhances flavor.
Adjust consistency with additional stock if needed.
Do not skip the oils as they improve taste.
This dish is higher in fiber and lower on the Glycemic Index for steady energy.
