Vegan Gluten-free Savory Oats
2 cups gluten-free oats
1 tbsp. low sodium vegetable stock
2 tsp. turmeric powder
1 tsp. each salt, chilli powder or flakes
1 tsp. mixed herbs
Pepper to taste
2 tbsp. toasted sesame seeds
Optional: 2 tbsp. nutritional yeast (cut back on salt if you add this), 1 tbsp. nut butter
Tbsp. oil, I used sesame seed oil
One whole onion
2 cloves garlic
Nice size piece of fresh ginger, grated or chopped finely
One green pepper sliced
Snap peas and baby corn
Shredded cabbage both purple and green
Baby marrow julienned
½ cup of sprouts
Cup of mushrooms, sliced
Juice of one lemon or tbsp. of organic apple cider vinegar
2 tbsp. soya sauce or Tamari sauce
2 tbsp. date paste (to make your own soak dates in hot water and blend together)
Microgreens to garnish
Mix your stock into the water you will cook your oats in. When the oats are ready, add the following; turmeric, salt, chilli flakes, mixed herbs and toasted sesame seeds. At this stage, you can add the optional extras. Set aside.
Fry onions, garlic and ginger in oil till the onions are translucent. Add the green pepper followed by the broccoli florets, snap peas and baby corn. Add the rest of the vegetables. Lastly add the soy sauce, lemon juice and date paste.
Mix well and place a lid on, steam for about 7 to 10 minutes. The vegetables should still have a crunch.
To assemble spoon the oats into a bowl and top with the vegetables and some of the juice that will be in the pan. Garnish with micro greens and enjoy!