Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
1cuponiondiced
2garlic clovesminced
1 ½cupsfinely chopped
2cupsvegetable brothlow sodium, preferably homemade or water
1 ½cupsorganic rolled oats
1tbsporganic soy milkunsweetened, plain, or plant-based milk of choice
1tbsporganic miso paste mellow white or chickpea, plus 1 tablespoon of water
3tbspnutritional yeast
½cupkalamata olivespitted and halved
2tbspparsleyfreshly chopped
Toppings
4tbsppumpkin seeds
4tbsphemp seeds
Directions
1
Heat a large stovetop pot on medium-high heat. Add the onions and garlic and cook until translucent, about 2 – 3 minutes.
2
Turn the heat down to medium and stir in the tomatoes. If needed, add 1 tablespoon of water to deglaze the pan. Cover with a lid and allow the tomatoes to simmer until they release most of the liquid, about 5 minutes.
3
Add the vegetable broth or water to a boil Add oats and return to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the oats are soft, about 5 minutes.
4
While the oats are cooking, make the miso paste. Dissolve 1 tablespoon of miso paste with 1 tablespoon of water, vegetable broth, or plant-based milk and whisk until smooth. Set aside.
5
Once the oats are soft, remove from the heat and add the soy milk, miso paste, and nutritional yeast and stir well to combine
6
Add olives and parsley and stir once more. Taste and adjust seasonings to your liking.
7
Divide between 4 bowls and divide the pumpkin and hemp seeds evenly. Enjoy!
Chef’s Notes
Substitutions
In place of oats, try quinoa. Adjust liquids according to the package suggestions.
In place of tomatoes, try eggplant, bell pepper, or zucchini.
In place of kalamata olives, try green, black, or purple olives. Alternatively, try ¼ cups of capers.
In place of parsley, try basil or chives.
In place of pumpkin seeds and hemp seeds, try chia, ground flax, walnuts, or almonds.
Additional Toppings Make it a breakfast bowl and top it with tofu scramble.
Top with cubed or sliced avocado.
Stir in chopped spinach or kale.
Try it with crumbled tempeh or steamed edamame.>/p>
Companion Recipes Top with Lentil Sausage Scramble or Tempeh Bacon.
Swirl in Roasted Red Pepper Pesto in place of olives and tomatoes.
Sprinkle with Vegan Walnut Parmesan.
Storage Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
1cuponiondiced
2garlic clovesminced
1 ½cupsfinely chopped
2cupsvegetable brothlow sodium, preferably homemade or water
1 ½cupsorganic rolled oats
1tbsporganic soy milkunsweetened, plain, or plant-based milk of choice
1tbsporganic miso paste mellow white or chickpea, plus 1 tablespoon of water
3tbspnutritional yeast
½cupkalamata olivespitted and halved
2tbspparsleyfreshly chopped
Toppings
4tbsppumpkin seeds
4tbsphemp seeds
Directions
1
Heat a large stovetop pot on medium-high heat. Add the onions and garlic and cook until translucent, about 2 – 3 minutes.
2
Turn the heat down to medium and stir in the tomatoes. If needed, add 1 tablespoon of water to deglaze the pan. Cover with a lid and allow the tomatoes to simmer until they release most of the liquid, about 5 minutes.
3
Add the vegetable broth or water to a boil Add oats and return to a boil. Reduce heat to medium-low and cook uncovered, stirring occasionally, until the oats are soft, about 5 minutes.
4
While the oats are cooking, make the miso paste. Dissolve 1 tablespoon of miso paste with 1 tablespoon of water, vegetable broth, or plant-based milk and whisk until smooth. Set aside.
5
Once the oats are soft, remove from the heat and add the soy milk, miso paste, and nutritional yeast and stir well to combine
6
Add olives and parsley and stir once more. Taste and adjust seasonings to your liking.
7
Divide between 4 bowls and divide the pumpkin and hemp seeds evenly. Enjoy!
