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1 tbsp olive oil250g carrots roasted

250g pumpkin puree

150g Mornflake Organic Porridge Oats

720ml vegetable stock

2 tbsp nutritional yeast (or parmesan)

2-3 tsp dried sage

1 tsp thyme

1 tsp onion powder

½ tsp garlic powder

Pinch of salt and pepper



A handful of grilled cherry tomatoes

225g tofu chunks

2 tbsp basil pesto


Pre heat the oven to 180c.


Add the carrots to a baking tray with 1 tbsp olive oil, and put into the oven to roast for 30 minutes. Once roasted, remove from the oven and leave to cool.


Once cooled completely, blitz in a food processor with the pumpkin puree until smooth and creamy. Place the oats and vegetable stock into a small saucepan along with the nutritional yeast, dried sage, thyme, onion powder and garlic powder. Bring to the boil, then reduce the heat.


Stir in the pumpkin and carrot puree, and then continue to cook until the oats have thickened and reached your desired consistency. Add salt and pepper to taste, then divide between 2 bowls.


Top with grilled tomatoes, crispy tofu and basil pesto

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