Think oatmeal is just for breakfast? Think again! This savory bowl of goodness stirs rolled oats with veggie broth, garlic powder, nutritional yeast, and protein powder for a hearty base that’s topped with roasted mushrooms and crisp kale chips. It’s a winning, 30-minute vegetarian and vegan main that works for lunch or dinner.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 30 minutes
For the kale chips:
1 bunch kale, ribs removed and coarsely chopped
1 tablespoon extra virgin olive oil
½ teaspoon salt
For the oatmeal:
1 cup water
1 cup vegetable broth
1 teaspoon garlic powder
1 teaspoon salt
1 ½ cups rolled oats
1 scoop Vega All-In-One Plain Protein Powder, Unsweetened
¼ cup nutritional yeast
2 tablespoons fresh parsley, chopped
3 green onions, thinly sliced
2 tablespoons toasted pumpkin seeds
Preheat the oven to 425°F. On a large rimmed baking sheet, toss mushrooms with oil and salt. Roast until the mushrooms are tender and caramelized about 15 to 18 minutes, tossing halfway. On another sheet tray, toss kale with oil and salt. Roast for 4 to 6 minutes, until crisp.
Bring the water, broth, garlic powder, and salt to a boil in a small saucepan. Add oats and stir. Reduce to simmer, and cook for 12 to 15 minutes, until oats are soft. Stir in protein powder, nutritional yeast, and parsley. Divide oats between 2 bowls and top with green onions, roasted mushrooms, kale chips, and toasted pumpkin seeds.
Recipe credit: Angela Gaines
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