Okay, okay, I know you’re thinking WHAT?! But in all honesty, this was a killer breakfast, very filling and solved one of my biggest dietary dilemmas…I don’t like oatmeal.
As a health conscious vegan, oatmeal is the obvious go-to nutritious, and quick morning meal. However, I have never been a fan of sweets in the morning. I can count on one hand the number of times I have ordered pancakes at a restaurant, no matter how delicious they sound. Fruit and soy yoghurt – no thanks. The exception would be a morning smoothie, which for some reason counts to me only as a beverage, therefor acceptable. So, without further ado, I give you the Savoury Breakfast Oatmeal Risotto!
I am very interested to know what others think of this concoction, so please do share if you give it a try.
Ingredients for one:
1 teaspoon olive oil plus more for drizzling
2 tablespoons finely diced red onion
2 mushrooms, finely diced
1 cup quick oats
1 cup boiling water
handful of spinach, thinly sliced
1 tablespoon nutritional yeast
5 fresh basil leaves, thinly sliced
pinch of chili flakes
salt and pepper, to taste
unsweetened almond milk, for serving
Boil 1 cup of water in a kettle. Heat olive oil in a small pan over medium-low heat. Add onions and mushrooms and saute for a 2-3 minutes. Add chili flakes, a pinch of salt and pepper and dry oatmeal and boiling water, stirring continuously, turning the heat down to low. Keep stirring and add the spinach, nutritional yeast and half the basil, until all the water is absorbed (this only takes a couple minutes to all come together).
Serve oatmeal in a bowl, pour some almond milk around the base, drizzle with a bit more olive oil, and top with the rest of the fresh basil.
~The Vegan Project