This recipe for Salted vegan crash Understands to tender the simmered oats to perfection with fresh garlic, spinach and cherry tomatoes. They are finished with fresh avocado, vegan feta and chili oil for more goodness! These tasty oats are a change of fantastic rhythm compared to the traditional sweet way to eat oat flour.
If you have never tried salted oats before, get ready to be amazed. This simple but incredibly tasty dish offers a fresh touch on a hearty vegan and gluten -free meal which is perfect for breakfast, lunch or dinner.
Easily customizable, you can use all the vegetables or vegan cheeses you like, and you can prepare meals so that your salty oat flour is ready to go in the morning for ultimate vegetable breakfast.
If you like this recipe for tasty vegan oatmeal, you will love this Bananan in oatmeal ovenThis Butter of peanuts cooked in oatsand this Oven cake in oven.
Why are you going to love this recipe for salty vegan flakes
- Simple to prepare: No fantasy equipment required! You just need a pot and a stove to prepare this tasty oat flour recipe.
- Change of rhythm: Make sure that the usual toppings such as brown sugar and fruits and garnish your vegan craf with vegetables and savory toppings.
- Versatile: Fill this recipe for salted porridge using the ingredients you have at hand and your personal preference. The combinations are endless!
Ingredients
- Olive oil: I like to use a drizzle of extra virgin olive oil to brown the vegetables and garlic, but any type of oil will work to soften them.
- Garlic: Fresh garlic cloves add a delicious deep oat flavor. Add more or less according to your preferences. The garlic powder also works to add garlic flavor if you don’t have fresh garlic at hand. Use ⅛ a teaspoon for each fresh garlic clove.
- Spinach: For green leafy vegetables, spinach is one of my favorites, but you can also use curly cabbage, card beet or arugula if you prefer.
- Cherry tomatoes: Sautéed cherry tomatoes add a touch of color and an empty texture with oat flour. If you don’t have cherry tomatoes, use another type. Simply cut the largest tomatoes into cubes before cooking them.
- Oats: I used old -fashioned oats to make this salty oats. You can use an instant or steel cut, but you will need to adjust the amount of broth because these other varieties need a different amount of humidity to cook. (See the FAQ section below to cook these other types of oats.)
- Nutritional yeast: Nutritional yeast adds Umami flavor with a multitude of B vitamins. Often called « Nooch », nutritional yeast is a must in all vegan pantry to add a salted and cheesy flavor to food.
- Vegetable broth: I used a small sodium vegetable broth to simmer oats. The use of the broth adds flavor, but the water will also work. If you use water, you add a teaspoon of broth powder if you want a little additional flavor.
- Furniture: Avocado, spring onions, vegan feta and a drizzle of chili oil are among my favorite toppings. Other options could be salsa, fresh herbs or any other vegetable you have on hand.
See the recipe card below for the quantities of exact ingredients, nutritional information and detailed instructions.
Variations
- Pames it: Add a diced jalapeno or a top with a chipotle in a Adobo sauce. A pinch of red chili flakes will also add heat.
- Deepen the flavor: Stir a touch of miso paste in oatmeal for a deeper tasty flavor. Make sure to use a whisk so that the miso is completely broken down.
- Add texture: Garnish your bowl with nuts or chopped seeds. The almonds, the pacans or the sunflower seeds all add flavor and texture.
- Garnish with proteins: Although oats contain proteins, you can add more while keeping your salty vegan craf with beans, lenses or tofu.
How to make salted vegan crash
Take out your stove and prepare your oats.
Step 1:: Bake the garlic and vegetables. Heat the olive oil in a saucepan over medium heat and cook the garlic until it is fragrant. Add the spinach and cook until it wiggles before adding everything else to the pot.
Step 2:: Add the remaining ingredients. Add the cherry tomatoes, oats, nutritional yeast and broth to your pot.
Step 3:: Simmer oat. Let the ingredients cook until most of the liquid is absorbed. Transfer oats to a service bowl and add your fillings. Appreciate!
Suggestion service
This salty vegan oatmeal is ideal for breakfast, lunch, dinner or a snack. Here are some things that I like to eat at different meals.
Expert advice
- Look at the pot: Keep an eye on the pot while the oats cooked because you want oats to be wet and soft. If they cook too long, they will become dry and will stick to the pot.
- For more flexible oatmeal: If you like your thicker oat, you can add more vegetable broth.
- Storage: Store the leftovers in the refrigerator in an airtight container for 2-3 days. Oat may not have the same texture the next day because they will continue to absorb the humidity they are seated. Do not hesitate to add broth or water if they are too thick. The leftovers can be frozen, but they will not have the same texture once thawed and heated.
Video
Recipe FAQ
I prefer to use old -fashioned oats because it gives the oat crash the perfect texture and they do not take too long to cook. Instant oats will cook faster and you will probably need less broth, about 1 cup. You can use steel -cut oats, but you will have to cook them longer and you will need closer to 2 cups of broth.
Oat can be cooked in plant milk. You will get a more creamy texture than if you cook in the broth. Note, if you want to cook oats in non-dairy milk, make sure that milk is not sweet.
More delicious breakfast dishes
Tasty vegan oats
This tasty vegan oat flour offers garlic, spinach and cherry tomatoes. With avocado, vegan feta and chili oil, it is a unique touch on a classic favorite.
Ingredients
- 1 drizzle olive oil
- 2 pods garlic
- 2 handles spinach
- 1 handle Chopped cherry tomatoes
- ½ cup oats
- 2 tablespoon nutritional yeast
- 1 ½ cup vegetable broth
Filling
- lawyer
- spring onion
- Vegan feta
- chili oil
Instructions
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Drizzle olive oil in a saucepan over medium heat. Grate the garlic and cook until it is fragrant.
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Then add the spinach and cook for several minutes. Add the cherry tomatoes, oats, nutritional yeast and broth.
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Bake 5 to 7 minutes until most of the liquid is absorbed. Transfer the oats to a bowl, then on, dig and enjoy it!
Notes
If you like your oat with more liquid, you can add more vegetable broth.
Store the leftovers in the refrigerator in an airtight container for 2-3 days. Oat may not have the same texture the next day because they will continue to absorb the humidity they are seated. Do not hesitate to add broth or water if they are too thick. The leftovers can be frozen, but they will not have the same texture once thawed and heated.
Nutrition
Calories: 387kcalCarbohydrates: 45gProtein: 16gFat: 18gSaturated fats: 2gPolyunsaturated fat: 3gMonounsaturated fat: 11gSodium: 1469MGPotassium: 968MGFiber: 10gSugar: 6gVitamin A: 6742IUVitamin C: 36MGCalcium: 100MGIron: 5MG
