Savoury Porridge with Tempeh Bacon + Avocado

Name: Savoury Porridge with Tempeh Bacon + Avocado
Yield: 2
Cuisine: Oats

Think of savoury oats as a quicker, even better risotto. Versatile, filling and wholesome, we’ve topped ours with smoky vegan tempeh bacon, mushrooms and avo. Delicious!

Cooking Time 25 minutes

Skill Level Easy

Serves 2

Ingredients

150g (1 ½ cup) Mornflake Superfast oats
120ml (1 cup) oat milk
120ml (1 cup) vegetable stock
2 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
Salt and pepper, to taste

For the tempeh bacon
6 slices of tempeh
1 tbsp oil (plus 1 tbsp oil for frying)
1 tbsp tamari
1 tbsp maple syrup
3 tsp liquid smoke
½ tsp smoked paprika

Toppings
1 avocado
A handful of kale
A handful of mushrooms
Sprinkle of mixed seeds

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £11.40

Method

To make the tempeh bacon
Put the oil, tamari, maple syrup, liquid smoke and smoked paprika into a small bowl along with the slices of tempeh. Leave to marinate for 10 minutes.

Heat 1 tbsp of oil in a frying pan. Once sizzling, fry the tempeh slices for a minute or so on each side. Remove from the pan and set to on side, then cook the mushrooms and kale.

To make the oatmeal
Place the oats, milk and vegetable stock into a small saucepan along with the nutritional yeast, onion powder and garlic powder.
Bring to the boil, then reduce the heat and continue to cook until the porridge oats have thickened and reached your desired consistency.
Add salt and pepper to taste, then divide between 2 bowls.
Top with tempeh bacon, avocado, mushrooms, kale and a sprinkle of mixed seeds.

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