Savory Breakfast Porridge
Prep Time: 15–30 minutes
Cook Time: 10 minutes
Total Time: 25–40 minutes
Servings: 1
Description:
Savory oatmeal? Don’t knock it ’til you try it. This porridge is packed with balanced nutrients like protein, fiber, and healthy fats to prolong the fuel in your morning tank. This recipe is great because all of the ingredients can be substituted to your liking—silken tofu for tempeh, kale for spinach, miso for crushed tomatoes. Try mixing quinoa into the oats, adding bell pepper, squash, onions, and the list goes on. The fun is mixing and matching until you create a version that’s uniquely you.
Ingredients:
1 cup water
60 grams (¼ cup) crushed tomatoes
½ teaspoon vegetable bouillon or ½ teaspoon umami seasoning
50 grams (½ cup) sliced mushrooms (shiitake is great!)
84 grams (approximately 3-inch block) steamed tempeh
40 grams (⅓ cup) shredded carrots
80 grams (1 cup) raw spinach
10 grams (2 tbsp) nutritional yeast
50 grams (½ cup) dry rolled oats
50 grams avocado (approximately ⅓ small avocado)
Cilantro leaves (optional)
10 grams pepitas (optional)
Instructions:
1. Bring water, crushed tomatoes, and vegetable bouillon to a boil in a small pot. Reduce to medium-low heat.
3. Add sliced mushrooms and crumble in steamed/boiled tempeh. Cook for 1 minute or to desired consistency.
4. Mix in carrots, spinach, and rolled oats. Simmer with a lid on low for 5 minutes. Stir occasionally.
5. Top with avocado, cilantro, and nuts/seeds of your choosing.
Notes: If you “just don’t like tempeh,” try steaming or boiling it for 10 minutes. This method often reduces the bitter flavors, making it much more enjoyable to eat!
Photo and Recipe Courtesy of Tyler Carr @yourgirltyler