Vegan Savory Oats
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 -4 servings
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Cuisine
Vegan, gluten-free
Vegan Savory Oats
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 tsp vegetable oil 5 mL
- 1 green onions whites and onions diced, sprig
- 1 tomato diced
- 1 tsp garlic powder 5 mL
- 1 tsp onion powder 5 mL
- ¼ tsp ground cumin 1 mL
- ¼ tsp ground coriander 1 mL
- ¼ tsp black pepper 1 mL
- ½ tsp Turmeric 2.5 mL
- ¼ tsp cayenne powder 1 mL
- ½ tsp kosher salt 2.5 mL
- 4 cups vegetable broth 1 L
- ½ cup red lentils 125 mL, rinsed and drained
- 1 cup rolled oats 250 mL
- 2 cups baby spinach 500 mL, rinsed and drained
- 1 cilantro chopped with stems (about ¼ cup, sprig, fresh
Garnish:
- tomato fresh, diced
- cilantro chopped, fresh
- black pepper cracked
Instructions
- In a small pot over medium low heat, saute diced green onion with vegetable until whites are slightly translucent (about 1 min). Add the diced tomato and saute for 1-2 minutes. You’ll begin to see the tomatoes caramelize slightly.
- Add all the spices and stir to cook until fragrant. Once you start to see the spices start to brown slightly, deglaze with a splash of vegetable broth to lift the flavour off the bottom of the pot, and then add the lentils + 2 cups (or half of the vegetable broth).
- Bring to a medium heat to a steady simmer, stirring occasionally for 10 minutes.Add the rolled oats, adding the rest of the vegetable broth in increments until you get your desired consistency. For thicker oats, you’ll use about 3 ½ cup broth, for thinner porridge you’ll use all 4 cups.
- Once oats have absorbed most of the liquid and is cooked through, stir in the spinach and cilantro to wilt.
- Serve with extra fresh diced tomato, chopped cilantro and black pepper.
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