3 years ago

Savory Oatmeal
[Vegan]

MR By: Matt Frazier and Stepfanie Romine

Author Bio

Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author... Read More

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Oats

Savory Oatmeal [Vegan]

Dairy Free

Vegan

Oatmeal is an incredibly popular breakfast among athletes and health foodies, but even if you vary the toppings, it’s easy to get bored with the same sweet flavors every morning. But who said oatmeal has to be sweet? This savory recipe lends itself well to customization, so you can adapt...

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

1 cup (95 g) GF old-fashioned rolled oats
1 carrot or small beet, peeled and shredded
1 1/2 cups (360 ml) water
1 cup (15 g) stemmed and chopped kale or (30 g) chopped spinach
1/4 cup (60 g) salsa or marinara sauce
2 tablespoons nutritional yeast
1/2 avocado, chopped
2 tablespoons roasted
pumpkin seeds
Smoked paprika and/or crushed red pepper, optional
Salt and black pepper

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How to Prepare Savory Oatmeal [Vegan]

Combine the oats and carrot in a small saucepan over medium heat. Add the water. (Use more or less to achieve the consistency you prefer; 1 1/2 cups/360 ml water yields a fairly thick oatmeal.)
Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes.
Stir in the kale, salsa, and nutritional yeast.
Pour into a bowl and top with the avocado and pumpkin seeds. Sprinkle with smoked paprika and crushed red pepper, if using. Season with salt and pepper to taste, and serve.