Savory oats are A cold weather favorite
This east cheesy vegan savory oatmeal recipe is the base of all savory oat bowls I make. For this meal I added some simple tofu on top, but i’ve also mixed in vegetable like mushrooms or spinach before or topped it with sweet potatoes, beans, etc. A great recipe staple that makes regular appearances in the kitchen.
East Cheesy Vegan Savory Oatmeal
Servings: 2 servings
Ingredients
- 2 cups vegetable broth
- 1 tsp miso paste
- 1 cup rolled oats
- 1 tsp garlic powder
- 2 tbsp nutritional yeast
- 1 tsp oregano
- salt to taste
Toppings (optional)
- 200 g firm tofu
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- ΒΌ cup green onion – chopped
Instructions
- Start by whisking together the broth and miso paste (so that the miso paste is fully combined). Add this mixture into a pot with the oats & set over medium heat. Add the remaining ingredients, combine well and cook for 15 minutes, or until nice and fluffy. Divide between 2 bowls.
- Make the tofu topping by cutting the tofu into bite size pieces. Heat the oil in a pan over medium heat, then add the tofu and soy sauce, mixing everything around so the soy sauce is touching all of the tofu pieces. Flip after a few minutes, then divide them between the oat bowls. Finish off the bowls with some sesame seeds and green onion