A savory oatmeal topped with glazed tempeh and caramelized leeks. This oat risotto is scrumptious sufficient for a savory breakfast or for dinner! With 17 g of protein and 6 g fiber per serving.
My guess is that you just’ve solely had candy oatmeal earlier than– so now could be my time to persuade you that this savory oatmeal recipe reveals you ways versatile oats might be. When cooked in a salty vegetable broth with shallots and garlic, rolled oats tackle a creamy, risotto-like texture.
To get fancy, I’m topping this savory oatmeal bowl with caramelized leeks, crispy glazed tempeh and a beneficiant drizzle of excellent olive oil, freshly cracked black pepper and chili crisp.
Why I really like this recipe
As a dietitian, I’m such an enormous fan of rolled oats. Oats present sufficient fiber to satiate, tempeh provides in plant-based protein and wholesome fat that make this savory oatmeal really filling. The caramelized leeks add in yummy sweetness and prime the entire thing off with olive oil, lemon and chili crisp to chop by means of the richness of the oats.
I usually use sprouted rolled oats right here as a result of they’re simpler to digest and cook dinner up particularly creamy, however any good-quality rolled oats will work.
Ingredient Notes
- Rolled Oats: I exploit sprouted rolled oats to create a good creamier, risotto-like texture. The sprouted oats are simpler to digest and improve the absorption of iron and zinc, however common rolled oats work too.
- Vegetable Broth: Use your favourite flavorful broth right here because the oats soak up almost all of the liquid, so the broth’s seasoning and aromatics actually matter right here. I exploit Higher than Bouillon focus because it’s my go-to however your favourite model works.
- Dietary Yeast: provides refined umami and a savory, cheese-adjacent taste. If not maintaining this vegan, you’ll be able to sub in parmesan cheese.
- Tempeh: Tempeh’s agency texture holds up properly towards the creamy oats. Slicing it thinner will increase floor space, which makes for a crispier tempeh.
- Leeks: Take your time caramelizing the leeks, as that is the place a lot of the dish’s complexity comes from. Low, sluggish warmth is finest, it should take about 20-25 minutes for the leeks to cook dinner by means of.
- Ending Oils & Toppings: I extremely suggest ending the savory oatmeal with good olive oil, chili crisp, and freshly floor black pepper.
The right way to Make (Step by Step Photographs)
Make the Leeks
Clear the leeks very completely as leeks are infamous for being soiled! I wish to thinly slice the leeks after which soak them in chilly water and rinse them in a colander.
When clear, warmth oil in a big skillet, like a cast-iron skillet, and cook dinner leeks with a pinch of salt till very tender and cooked by means of, about 20 minutes, stirring each couple of minutes to stop sticking. End with contemporary lemon zest and juice– this helps to chop by means of the richness of the leeks and add extra taste!
Make the Oatmeal
In a medium saucepan, cook dinner the shallots and garlic till very tender and softened, about 5 minutes. Add the oats and toast within the oil for about 1 minute, then add the broth.
Deliver to a boil, then cut back warmth to low and cook dinner till the oats are very tender and unfastened, about 8-10 minutes. Style, seasoning with salt or freshly floor pepper, as desired.
Make the Tempeh
Slice the tempeh into triangles. I do that by slicing the tempeh into rectangles, then slicing in half after which half once more to create skinny triangles. You too can dice or cube the tempeh.
Toast the tempeh in oil till golden brown on either side, about 3-4 minutes, then add the soy sauce, maple syrup and rice wine vinegar till the tempeh is glazed and sticky. Flip off the warmth and drizzle on the toasted sesame oil and freshly floor black pepper.
Assemble
Assemble! Divide the oatmeal into bowls, then prime with the leeks and tempeh. For much more taste, I wish to prime with a bit of extra lemon zest, chili crisp and a drizzle of excellent olive oil.
Chef Ideas for Success
- Toast the oats for a full minute earlier than the including broth. This helps so as to add in a bit of extra nutty taste, however take care to not brown them.
- Savory oats thicken as they sit, so I like to recommend including extra broth than you assume you’ll want. If it appears to be like like a skinny risotto, that’s the feel you need.
- Broths range so much in salt. I like so as to add salt to the cooked oats after including the dietary yeast and lemon.
- The lemon juice and good olive oil are so good on the finish, particularly with the chili crisp. The combo of savory, tart and spicy preserve the oats from tasting too flat or heavy.
- Add salt early to the leeks. Salt helps draw out moisture of the leeks and stirring each couple minutes prevents burning.
- Low and sluggish. If the leeks begin to colour too quick, decrease the warmth. Too excessive of warmth will make for extra bitter leeks.
- Add lemon on the finish. When the leeks have completed cooking, add the zest and juice as soon as they’re caramelized.
Extra Oatmeal Recipes
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Savory Oatmeal with Crispy Glazed Tempeh and Caramelized Leeks
Savory oatmeal topped with glazed tempeh and caramelized leeks. Oat risotto that is scrumptious sufficient for dinner or for a savory breakfast.
Savory Oatmeal
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 ½ cups rolled oats
- 3 ½ cups vegetable broth
- 1 tablespoon dietary yeast
- Recent cracked black pepper, for topping
- 1 teaspoon contemporary lemon juice
- Good high quality olive oil, for topping
- Chili crisp, for topping
Soy Glazed Tempeh
- 1 tablespoon olive oil
- 8 ounce block tempeh
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
Caramelized Leeks
- 2 tablespoons olive oil
- 2 massive leeks, cleaned and thinly sliced
- 1 lemon, zest
- ½ lemon, juiced
- Salt/pepper
Make the Leeks
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Add the oil to a big skillet over medium warmth. (I like forged iron, however stainless-steel will even work)
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Add the finely sliced leeks and a ¼ teaspoon of salt. Stir the leeks to combine after which proceed stirring each 2 minutes or so, till the leeks are evenly golden and considerably diminished in quantity, about 20-25 minutes.
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Season to style, then add within the zest and lemon juice and freshly floor pepper.
Make the Oatmeal
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Warmth the olive over medium warmth in a medium saucepan. Add the shallot and garlic and cook dinner for 4-5 minutes, till the shallot is softened and cooked by means of.
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Stir within the rolled oats to toast barely, then add the broth and produce to a boil. Cut back warmth to low and cook dinner till the oats are cooked by means of, about 8-10 minutes. The oats ought to be very creamy and unfastened; if the combination is simply too thick, add in additional broth.
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Style, adjusting salt relying on broth used, then add within the dietary yeast, contemporary cracked black pepper and lemon juice.
Make the Tempeh
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Lower tempeh into 4 rectangles, then every rectangle right into a triangle. You may preserve it like that, or slice once more width-wise to create skinny triangles.
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Warmth the olive oil in a skillet or cast-iron skillet and add the tempeh. Prepare dinner on either side till the tempeh is golden and barely crispy, about 3-4 minutes per aspect.
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Drizzle within the soy sauce, maple syrup, rice wine vinegar and cook dinner till the tempeh is sticky, about 30 seconds. Flip off warmth and drizzle on the sesame oil and freshly floor black pepper.
Assemble!
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Divide the savory oatmeal into bowls, then prime with the leeks, tempeh and drizzle with good high quality olive oil and chili crisp.
Serving: 1servingEnergy: 434kcalCarbohydrates: 45gProtein: 17gFats: 23gSaturated Fats: 4gPolyunsaturated Fats: 5gMonounsaturated Fats: 13gSodium: 1092mgPotassium: 567mgFiber: 6gSugar: 8gVitamin A: 1189IUVitamin C: 28mgCalcium: 127mgIron: 4mg
