Comforting savory oatmeal full of Spring vegetables and tempeh bacon. Vegan and gluten free.
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.