Vegan Savory Oats
Servings: 2 -4 servings
Ingredients
- 1 tsp 5 mL vegetable oil
- 1 sprig green onions whites and onions diced
- 1 tomato diced
- 1 tsp 5 mL garlic powder
- 1 tsp 5 mL onion powder
- ¼ tsp 1 mL ground cumin
- ¼ tsp 1 mL ground coriander
- ¼ tsp 1 mL black pepper
- ½ tsp 2.5 mL turmeric
- ¼ tsp 1 mL cayenne powder
- ½ tsp 2.5 mL kosher salt
- 4 cups 1 L vegetable broth
- ½ cup 125 mL red lentils, rinsed and drained
- 1 cup 250 mL rolled oats
- 2 cups 500 mL of baby spinach, rinsed and drained
- 1 sprig of fresh cilantro chopped with stems (about ¼ cup)
Garnish:
- Diced fresh tomato
- Chopped fresh cilantro
- Cracked black pepper
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.