Local farmer’s markets are suddenly bursting with spring produce and we’re putting it to good use in this vegan savory oatmeal recipe. Perfectly acceptable as either breakfast, lunch or dinner. Or all three!
We’ve had a cold snap here in NYC but the calendar AND the farmer’s markets are telling me it’s Spring. And I’ve taken full advantage of that in this savory oatmeal recipe.
Update: I originally published this recipe as vegan but it calls for ghee, which is NOT vegan. Apologies! My favorite vegan cooking oil options are coconut oil or olive oil. Sub 1:1.
If you’ve fallen into a breakfast rut or need something quick, healthy and comforting for lunch or even dinner, read on. There’s a ton of good stuff going on in this easy vegan and gluten free recipe.
mushrooms
These funky fungi are quite nutritious, despite their pallid appearance. They provide a healthy dose of dietary fiber, Vitamin D, Selenium (which reduces inflammation in the body,) and Potassium.
I used Baby Bella’s in this savory oatmeal recipe but you can swap those out if you have a favorite. Or use a mix!
dandelion greens
Don’t get me started on my legendary War of the Dandelions. Well, actually just one HUGE dandelion that grew right in the center of the lawn at my old house. That sucker refused to die no matter how far down I went for its roots. Tenacious beast!
However, when they’re not ruining your curb appeal, dandelion greens are your friend. Fuh realz.
They’re very detoxifying, rich in antioxidants and phytonutrients, Calcium and Iron and boast a decent amount of plant protein. Like many of my favorite veggies, dandelion greens are bitter. Blanching them first and then giving them a quick sautée in ghee will mellow them out.
tempeh bacon
Ok, this stuff has an official place in my life now. I’m not vegan or even vegetarian so I was super skeptical. I’m still not sure I could eat it on its own but, mixed in with other stuff, I can officially say I like it.
I can’t, however, say it tastes like bacon. It does deliver a smoky/umami taste that’s similar to bacon but the texture, while fun, is not even close. That said, I’m looking forward to finding more ways to enjoy it. It definitely ties this savory oatmeal recipe together.
Those three highlights combined with the creamy, toothsome oats and crispy pea shoots make this a remarkably satisfying meal that delivers on comfort without weighing you down.
Want some?
Looking for more breakfast recipes? Try my
Vegetarian Frittata for a Crowd
Fried Eggs, Plantains and Chimichurri Sauce
Comforting savory oatmeal full of Spring vegetables and tempeh bacon. Vegan and gluten free.
- 1 cup Old Fashioned Rolled Oats
- 1 cup vegetable broth
- 1 cup water
- 1 Tablespoon ghee (or preferred cooking fat) divided
- 2 cups chopped dandelion greens with stalks
- 1 cup sliced baby bella mushrooms
- 1/2 cup pea shoots
- 4 strips tempeh bacon chopped
In a pot of salted boiling water, blanch dandelion greens for one minute. Remove with slotted spoon.
In a medium saucepan, bring vegetable broth and water to a boil. Add oatmeal and simmer for 10 to 20 minutes, stirring occasionally. Length of cooking time depends on how you like the texture of your oatmeal. Shorter time will yield chewier texture, longer time yields softer cereal.
In a medium skillet over medium heat, melt 1/2 Tablespoon ghee. Sautée blanched dandelion greens for about 5 minutes. Stir into the oatmeal.
In same skillet, melt the other 1/2 Tablespoon ghee and sautée mushrooms until they're soft and start to stick to the pan. Remove to bowl.
Divide oatmeal between two bowls.
Top with evenly divided sautéed mushrooms, pea shoots and tempeh bacon and serve.
Check tempeh bacon packaging to make sure it is gluten free.
Oatmeal directions can vary. If you want to follow instructions on your package instead of mine, do so. You can also use all water as opposed to half vegetable stock if you prefer.
Calorie and nutrition info vary depending on exact ingredients and serving size.
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