Hearty Oat Porridge with Tempeh, Mushrooms and Spinach

A hearty porridge made from rolled oats and unsweetened soy drink, topped with crispy tempeh, mushrooms and spinach. Thanks to nutritional yeast flakes and tempeh, it delivers plenty of protein for a filling start to the day.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 120 g rolled oats
• 500 ml unsweetened soy drink
• 150 g tempeh
• 150 g mushrooms
• 100 g baby spinach
• 3 EL soy sauce
• 2 EL nutritional yeast flakes
• 1 TL turmeric
• 1 Stück avocado
• 1 EL rapeseed oil
• 1 Bund chives
• salt
• pepper

Method

1. Cut the tempeh into small cubes and fry in 1 tbsp rapeseed oil over medium heat for about 5 minutes until crispy. Deglaze with 1 tbsp soy sauce.
2. Slice the mushrooms, add them to the tempeh and fry for 3 minutes. Add the baby spinach and let it wilt.
3. Bring the soy drink and 250 ml water to a boil in a pot. Stir in the rolled oats and let them soak over low heat for about 5 minutes, stirring.
4. Stir in the nutritional yeast flakes, turmeric, the remaining soy sauce, salt and pepper.
5. Divide the porridge between two bowls and top with the tempeh, mushroom and spinach mixture.
6. Dice the avocado, cut the chives into fine rolls and place both on top.