Hearty porridge: mushrooms ”risotto” with oatmeal and spring onions (recipe-vegan)

Porridge, also called oatmeal, is my absolute favorite breakfast. I like my breakfast warm, nutritious, and sweet. For a long time, I didn't dare try savory porridge. But this savory mushroom "risotto" won me over from the very first moment...

It takes a few minutes longer to prepare than traditional sweet porridge, but it's just as easy. Basically, you just throw a few ingredients into a pot and let it simmer for a few minutes. No one can tell me they can't cook :-).

The recipe, including its ingredients, is similar to a risotto. However, oat flakes are used instead of rice. The dish gets a pleasant flavor from the spring onions, nutritional yeast, and white wine vinegar.

The end result is a wonderfully creamy, warming, and hearty breakfast that can be a pleasant change from your morning sandwiches, muesli, or sweet porridge. That's not to say you can't prepare this dish at any other mealtime! 😌

This purely plant-based mushroom porridge with spring onions and spinach is super easy to prepare, warms you from the inside, and yet isn't too heavy on the stomach. On top of that, it's healthy and packed with valuable nutrients. Whether as a hearty breakfast, lunch, or dinner—a must-try!

Ingredients

for 1-2 servings

• 1 tbsp olive oil
• 2 handfuls Mushrooms (z.B. Mushrooms/Oyster mushrooms)
• 3 spring onions
• 1 tsp vegan butter or margarine (z.B. Alsan)
• 45-50 g oatmeal
• 250 ml vegetable broth
• 1 tsp Flaxseed (ground)
• 1 tbsp Yeast flakes
• 1 tbsp white wine vinegar
• 2 handfuls Baby spinach
• Pepper, salt and other spices as desired (I also used the “mushroom pan” spice from Just Spices used...)
• Toppings of your choice, z.B. Sesame, grated carrots, avocado, cream cheese, hummus, …

Tools: small pot, cutting knife, cutting board

preparation

1. Heat the oil in a small saucepan over medium heat. Meanwhile, roughly chop the spring onions and mushrooms.
2. First, add the mushrooms, then the spring onions to the pot. Season generously with salt and pepper. Heat the mixture for 3-4 minutes. While the mushrooms are waiting, you can bring the water for the vegetable broth to a boil.
3. Add the vegan butter to the pot, wait a moment, and then add the oatmeal.
4. Shortly thereafter, add the vegetable stock and boiling water. If you like, you can now add any other spices of your choice.
5. The mixture now needs to simmer for another 6-8 minutes at low heat. During this time, stir in the flaxseed, nutritional yeast, and white wine vinegar. You can add the baby spinach to the pan for about 10 minutes.Add to the pot 2 minutes before the end and stir.
6. Pour the porridge risotto into a bowl and sprinkle with your choice of toppings. Serve. & enjoy!

Preparation time: approx. 20 minutes

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