When I visited Copenhagen a couple of years back I was told about a place selling savoury oats, which really intrigued me - I didn't actually get to try them whilst I was there, but the thought did stick with me enough to try them out for myself shortly after that trip. I don't usually have sweet porridge, or oatmeal for breakfast as I find I like to add far too much maple syrup to it and then am hungry a little while later, but I actually prefer savoury oats to sweet and they keep me full for hours!
This next recipe is a cross between those Nordic-inspired savoury oats and Congee, a savoury Chinese rice porridge. Asian-inspired savoury oats with chestnut mushrooms, wakame seaweed and miso, served with vegan creme fraiche and kimchi, with a drizzle of sesame oil. These are pretty full-flavoured, so could also be served a little later in the day as a brunch or lunch dish.
The kimchi adds a spicy but refreshing crunch to the creamy and rich oats, contrasted with the cooling and smooth vegan creme fraiche (I used Oatly), with plenty of umami flavour from the seaweed, mushrooms and soy sauce, a little smokiness from the garlic and sesame oil and finally a fresh bite of spring onion.
In addition to plenty of flavour these oats are incredibly good for you - the slow-release energy and heart-healthy beta-glucan from the oats will help to keep you fuller for longer, helped by the proteins and fats from the seeds and drizzle of sesame oil. A great source of prebiotics these oats combine with the probiotic-filled kimchi, to both boost good gut bacteria and feed it. Gut health is responsible for so much of our wellbeing, from digestion to mood, so it's something worth taking care of! The wakame seaweed is a great vegan source of iodine, which is needed for thyroid health and metabolism and is especially important for pregnant women and young children, supporting bone and brain development in early years.
Vegan Sesame Mushroom Savoury Oats | Serves: 2 | Time: 15 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- Sauté pan
Ingredients
- 1 tbsp oil
- 150g chestnut mushrooms
- 1/2 tsp smoked garlic powder
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tbsp dried wakame
- 1 tsp white or red miso
- 1/2 tsp maple syrup
- 1/4 tsp chili flakes
- 2/3 cup rolled oats
- 1.5 cups boiling water
- Black pepper
- 2 tbsp vegan crème fraiche
- 1 spring onion, sliced
- 2 tsp sesame seeds
- 2 tsp pumpkin seeds
- 4 tbsp vegan kimchi (raw, live kimchi is best)
- 1 tsp sesame oil
Method
- Heat the sauté pan on a medium-high heat, slice the mushrooms and cook with a splash of oil for 5 minutes, until browned and most of the liquid from the mushrooms has been cooked off.
- Meanwhile, measure out the remaining ingredients from the garlic powder to the black pepper, turn the heat down and add them all to the pan. Stir to combine and cook for 3-5 minutes at a light simmer, stirring often. Add a splash more water if required.
- Serve up into two bowls, top with vegan creme fraiche, spring onions, sesame seeds, pumpkin seeds and vegan kimchi, drizzle over a little sesame oil and enjoy!
