Had fun improvising with what i had on hand used dried rosemary instead of fresh herbs omitted roasted red pepper and water instead of broth but added a tbsp of soy free soy sauce to keep umami depth and i used the tahini acv substitution. My best savory oatmeal experience thus far. Bring the water to a boil in a medium sauce pan. Combine all of the savory oatmeal ingredients except the handful of greens and salt in a medium saucepan and bring them to a boil over medium high heat. Place water and oats in a microwave safe bowl.
Use more or less to achieve desired consistency. Add the spinach and stir into the oats. For those who want some extra protein you can top this oatmeal with a fried boiled egg. If i can get this done before my kids ask for something else you too can make it. Add the tomatoes.
Add 1 cups water. 1 cups water yields a fairly thick oatmeal heat until simmering then cook stirring often until everything is tender about 5 minutes. Reduce the heat to medium low and cook the oats for 6 8 minutes stirring frequently until they have thickened. Stir in the steel cut oats and salt and reduce the heat to simmer. Vegan savory oatmeal with tempeh bacon switch up your normal sweet breakfast with this vegan savory oatmeal.
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Vegan savory oatmeal in less time than it takes my kids to ask for yet another thing. So when i figured out how fast i could actually have a hot savory breakfast i jumped in excitement. This savory oatmeal is dairy free gluten free vegan and vegetarian making it a great choice for anyone cooking for a family with a variety of dietary requirements. 4 c filtered water 2 not chicken bouillon cubes 1 2 tsp himilayan pink salt 1 4 c nutritional yeast 2 c quick cooking rolled oats 1 4 c daiya vegan cheddar shreds. Stir occasionally until the.
Stir occasionally until the. Vegan savory oatmeal in less time than it takes my kids to ask for yet another thing. Combine the oats and grated carrot in a small saucepan over medium heat. Add 1 cups water. Use more or less to achieve desired consistency.
4 c filtered water 2 not chicken bouillon cubes 1 2 tsp himilayan pink salt 1 4 c nutritional yeast 2 c quick cooking rolled oats 1 4 c daiya vegan cheddar shreds. Had fun improvising with what i had on hand used dried rosemary instead of fresh herbs omitted roasted red pepper and water instead of broth but added a tbsp of soy free soy sauce to keep umami depth and i used the tahini acv substitution.
