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Pumpkin and Kale Steel-Cut Oatmeal With Sausage [Vegan]

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Looking for healthy, hearty meal, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for. The kale is sautéed with garlic and seasoned with good old salt and pepper (and nutritional yeast, if you prefer, which I do.) The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.

Pumpkin and Kale Steel-Cut Oatmeal With Sausage [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Sausage:

  • 1 tablespoon oil (or just use cooking spray)
  • 1 link vegan sausage

For the Kale:

  • 2 kale leaves
  • 1 tablespoon oil of choice
  • 1/2 teaspoon chopped garlic
  • Heavy pinch of salt
  • Pinch of black pepper
  • 1 tablespoon nutritional yeast (optional)

For the Oatmeal:

  • 1 cup unsweetened, unflavored milk
  • 1 cup water or vegetable broth
  • 1/4 teaspoon salt (increase to 1/2 tsp if using water instead of broth)
  • 1/2 cup steel cut oats
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon garlic granules (recommended) or garlic powder
  • 1/2 teaspoon onion granules (recommended) or onion powder
  • 1/4 teaspoon dried thyme
  • 1 tablespoon nutritional yeast (optional)
  • Black pepper, to taste


  1. Prep mix-ins first: Slice sausage into diagonal 1-inch slices, and prepare kale by separating the leaves from the stem and ripping or cutting the leaves into smaller, bite-size ribbons or chunks.
  2. In a saucepan over medium high heat, add milk, broth/water, and salt. When liquid begins to boil, add oats, stir, and reduce temperature to a simmer.
  3. Heat two pans, one large and one medium, over medium heat. In the medium-sized pan, cook sausage according to stovetop instructions, using the oil. I recommend cooking until you start seeing some char marks. That means it’s getting crispy on the outside.
  4. In the larger pan, add oil, kale leaves, and garlic. Stir or toss to distribute garlic and oil on all the leaves.
  5. Stir occasionally. When the kale has cooked down (should take under five minutes), season with salt, pepper, and nutritional yeast (if using). Add more salt and pepper as desired.
  6. When sausage and kale finish, remove them from the heat and set aside.
  7. Back to the oatmeal. More of the liquid should be absorbed by now. Stir in pumpkin puree and spices.
  8. Stir occasionally, until texture becomes thick with no excess liquid. From the point of adding the oats, the process should take about 20-25 minutes.
  9. Mix in HALF of the kale leaves and HALF of the sausage.
  10. Transfer to two bowls. Top each with remaining kale and sausage, and any additional desired toppings (drizzle of tahini or finishing oil, fresh herbs, roasted tomatoes, veggie parmesan, or even some tofu ricotta or cashew ricotta).

Nutritional Information

Per Serving: Calories: 471 | Carbs: 41 g | Fat: 95 g | Protein: 21 g | Sodium: 61 mg | Sugar: 3 g


If you're uncomfortable multitasking, prepare the sausage first, set aside, prepare the kale, set aside, and then make the oatmeal.





Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author of theoatmealartist.com, a blog dedicated to innovative oatmeal recipes that are plant-based, low sugar, and minimally processed. Her recipes go beyond the standard "brown sugar and raisins" porridge and take the cheap and humble oat to a whole new level!



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