Savory Steel Cut Oats (vegan)
Enjoy oatmeal for dinner! This steel cut oats recipe is essentially risotto made from steel cut oats instead of rice. Savory, full of flavor and SO healthy. Enjoy as is, or top with your favorite roasted vegetables.
Ingredients
- 1 1/2 tablespoon plant-based butter see WFPB note above
- 2 medium leeks, white and light green parts only, chopped or 1 large onion
- 8 ounces mushrooms of choice, chopped optional
- 2 teaspoons dried herbs of choice like thyme, sage, parsley
- 1 tablespoon chopped raw garlic
- 1/4 teaspoon sea salt to start, see note below*
- black pepper to taste
- 1/4 cup dry white wine optional
- 1 1/2 cups steel cut oats
- 6 cups vegetable broth I use Better than Bouillon paste
- 1 1/2-2 tablespoons nutritional yeast optional, but it adds a cheesy flavor
- 4 heaping cups chopped kale
- 2 teaspoons fresh lemon juice
- fresh herbs, cheese, and/or roasted veggies for topping optional
Instructions
- If topping savory oats with roasted vegetables, turn on oven and prep veggies for roasting. See above "Serving Suggestions" for veggie roasting ideas and details.
- Begin on savory oats. Melt plant-based butter on medium heat in large saute pan or sauce pan over medium heat.
- Add leeks (or onions). Cook for 3-4 minutes, until leeks/onions soften.
- While leeks are cooking, chop mushrooms and garlic.
- Add mushrooms and herbs. Cook for 3 more minutes.
- Add garlic. Cook for 1 minute.
- Add white wine if using. Stir for 1-2 minutes, until liquid is mostly absorbed, using cooking spoon to scrape off bottom of pan.
- Add in steel cut oats. Spread them around the pan and cook for 1-2 minute, stirring frequently to avoid burning. This will lightly toast the oats before more liquid is added in.
- Add 2 cups of broth. Stir occasionally. As the liquid cooks down, add 1 more cup of broth at a time, every 6-7 minutes for the next 3 cups of broth.
- If you haven't already, de-stem kale and chop.
- When adding the last cup of broth, also add in kale and nutritional yeast (starting with 1 tablespoon). Pat down kale so that it is covered by liquid.
- Cook for another 3-4 minutes on low.
- Squeeze in lemon and mix. Taste. Add salt and/or more nutritional yeast as desired.
- Plate. Top with roasted vegetables, fresh herbs, and/or cheese (optional).
Notes
Store leftovers in fridge for up to 1 week.
Freeze in air tight container for up to 6 months.