Here’s a delicious option if you are craving a hearty, savoury breakfast (or dinner). Miso, sesame oil, and mushrooms make this bowl rich and creamy.
I’m not a huge fan of eating sweets in the morning, I would choose a bagel over a donut anyday. Oatmeal may not be the most attractive of breakfast foods, but it’s a fantastic whole-grain that will help you stay full for longer into the day.
I think this oatmeal is the ultimate rainy-day comfort food, something I would want if I were feeling under-the-weather. The flavours in this dish were inspired by congee, although it’s not rice-based, I hope to achieve a similar comforting feel.
Yields: 1 serving
- 2 cups low-sodium vegetable broth (or homemade)
- 1 tbsp white miso paste
- 1/2 cup rolled oats
- 1 whole scallion/green onion, chopped
- 1/4 – 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp vegan butter or olive oil
- 1 cup sliced mushrooms (about 3-4 medium-size mushrooms)
- 1 clove garlic, minced
- 1 cup kale, stalks removed, chopped
- pinch of red chili flakes
1. In a small pot, heat vegetable broth and whisk in 1 tbsp white miso paste. Add rolled oats, sesame oil, 1/2 tsp of soy sauce, and most of the chopped green onion, reserving some of the greens for garnish.
2. Bring oats to a simmer and cook uncovered on low heat, stirring frequently, for about 10-15 minutes until the oats are softened and the mixture thickens.
3. While oats are cooking, heat vegan butter in a separate pan and sauté mushrooms for 5 minutes. Add minced garlic and 1/2 tsp soy sauce and cook mushrooms for another 2-3 minutes.
4. Transfer mushrooms from pan to a cutting board and dice. Add into the oat mixture along with the kale, stirring to combine. Allow the remaining liquid to cook off the oats and serve oatmeal, topping with remaining green onion
Sesame oil has a pretty strong flavour, I recommend using 1/4 tsp – 1/2 tsp depending on your preference.
Make it gluten-free: substitute gluten-free oats and gluten-free soy sauce
Leftovers will keep in the fridge in an air-tight container for up to 2 days. To reheat, add oatmeal into a pot on the stove-top and heat over medium heat, stirring in a splash of water if necessary to thin out.
Nutrition facts from: CRON-O-Meter