This recipe was developed for Produce Made Simple by Lisa from The Viet Vegan!
What Lisa says about this recipe: “While many people love a hearty bowl of fruity oats for breakfast, sometimes something savory is a good change of pace. These Savory Oats with Ontario Greenhouse Grown Tomatoes are packed full of fibre, protein, and warming curry flavour, which you might think is odd first thing in the morning, but rest assured it’s a delicious warm bowl to wake up with.
The spices are pretty easily adaptable, you’re welcome to substitute 1 tablespoon of your own curry mix instead of this particular blend of spices. Despite the cayenne powder, it’s not spicy at all, it’s just a warming flavour, but you can leave that out as well.
This savory oat bowl will fuel you through until lunch, especially if you have a big appetite! The cooked tomatoes add umami flavour to the bowl and the fresh diced tomatoes add a pop of juiciness with each bite!”
Serves 2-4 (2 large portions, 4 smaller portions).459
- 1 tsp (5 mL) vegetable oil
- 1 sprig green onions, whites and onions diced
- 1 Ontario greenhouse grown tomato, diced
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) onion powder
- ¼ tsp (1 mL) ground cumin
- ¼ tsp (1 mL) ground coriander
- ¼ tsp (1 mL) black pepper
- ½ tsp (2.5 mL) turmeric
- ¼ tsp (1 mL) cayenne powder
- ½ tsp (2.5 mL) kosher salt
- 4 cups (1 L) vegetable broth
- ½ cup (125 mL) red lentils, rinsed and drained
- 1 cup (250 mL) rolled oats
- 2 cups (500 mL) baby spinach, rinsed and drained
- 1 sprig of fresh cilantro, chopped with stems (about ¼ cup)
- Diced fresh Ontario greenhouse grown tomato
- Chopped fresh cilantro
- Cracked black pepper
- In a small pot over medium low heat, sauté diced green onion with vegetable until whites are slightly translucent (about 1 min). Add the diced tomato and sauté for 1-2 minutes. You’ll begin to see the tomatoes caramelize slightly.
- Add all the spices and stir to cook until fragrant. Once you start to see the spices start to brown slightly, deglaze with a splash of vegetable broth to lift the flavour off the bottom of the pot, and then add the lentils + 2 cups (or half) of the vegetable broth. Bring to a medium heat to a steady simmer, stirring occasionally for 10 minutes.
- Add the rolled oats, adding the rest of the vegetable broth in increments until you get your desired consistency. For thicker oats, you’ll use about 3 ½ cup broth, for thinner porridge you’ll use all 4 cups. Once oats have absorbed most of the liquid and is cooked through, stir in the spinach and cilantro to wilt.
- Serve with extra fresh diced Ontario greenhouse grown tomato, chopped cilantro and black pepper.
Lisa Le is the creator behind The Viet Vegan, a vegan and ethical lifestyle food blog and Youtube channel. She documents her plant-based life; sharing about delicious food, her eczema-healing journey, and mental health. Lisa always aims to advocate for veganism with an intersectional approach: creating vegan content with an environmentally-conscious, LGBTQ+ inclusive, self-critical and feminist lens.
Thanks to our feature member, Ontario Greenhouse Vegetable Growers for supporting the development of this savoury recipe.