I know what you are thinking, savoury porridge sounds weird! Yes it does and I was totally sceptical myself until I made this super nourishing bowl and completely fell in love with it! It definitely reminds me a little of an Italian risotto but with a much creamier texture. For this recipe I have used White’s Organic Oats which have just the perfect nutty flavour and create the most perfect winter warming porridge. The trick to make this porridge super flavoursome is to cook the oats with vegetable stock and a little bit of garlic for extra flavour. Toppings on porridge are everything so I generously topped this savoury creation with the most delicious miso mushrooms, kale, avocado and some sesame seeds for an extra crunch.
If you have any leftovers you can totally eat them next day or so, just add it to a pan with some hot water or milk and reheat it for few minutes.
1 1/2 cup of White’s Organic Jumbo Oats
1 medium size carrot finely grated
2 garlic cloves crushed
A dash of olive oil
Roughly 2 cups of vegetable stock + 1 cup of unsweetened cashew, oat or soy milk ( I found these are the ones that works best)
2 tbsp of nutritional yeast (adds a lovely cheesy flavour
Salt & pepper to taste
For the mushrooms & Kale:
200gr of muhsrooms of your choice sliced in half – I went for a mix of chestnut and shiitake mushrooms
1 garlic clove
A dash of olive oil for cooking
1 tbsp of brown miso paste
About 2 cups of finely chopped kale
Salt and pepper to taste
Some sesame seeds to sprinkle on top
1 avocado sliced or chopped into pieces
To make the porridge heat up the oil in large pan. Add in the grated carrot and garlic and cook for few minutes on low to medium heat. Add in the oats and cover them with the veggie stock. Keep cooking a low heat and gradually add in the plantbased milk. Keep stirring from time to time to make sure the porridge doesn’t stick to the bottom of the pan. I cook my porridge for a total of 15 minutes and at the end I have added in the nutritional yeast, salt & pepper to taste. For a savoury porridge I would recommend to keep quite thick (risotto style) instead of too runny.
While the porridge is cooking prepare the rest. Add the oil to frying pan and once hot add in the sliced mushrooms. Cook for few minutes before adding in the crushed garlic and the miso paste. Keep cooking the mushrooms until all the liquid has evaporated and they have reduced in size. Add in the chopped kale and cook for another 2-3 minutes. You want to keep the kale bright and green so don’t cook it for too long.
Serve the porridge while still hot topped with the kale and mushrooms, some chopped avocado, a sprinkle of sesame seeds and a drizzle of extra virgin olive oil (optional).