Easy Cheesy Vegan Savory Oatmeal

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

Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Servings: 2 servings


  • 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
  • ¼ cup green onion – chopped


  • 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

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