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🍽️ Savory Oatmeal with Tempeh, Mushrooms, and Dandelion Greens

447 kcal · 30 min · 4 servings

Ingredients

• 50 g small onions (1 small onion)
• 75 g Gouda (45 % fat in dry matter)
• 4 tbsp olive oil
• 150 g coarse oat flakes
• 100 ml soy drink (soy milk)
• 1 tsp soy flour
• salt
• pepper
• 1 pinch sweet paprika powder
• 0.5 tsp herbs de Provence
• 250 g button mushrooms
• 100 g dandelion (alternative: chard)
• 300 g tempeh (fermented soybeans)
• 1 tbsp soy sauce
• 30 g sprouts

Instructions

1. 1. Peel the onion and chop it into very small cubes.
2. 2. Grate the cheese finely.
3. 3. Heat one tablespoon of oil in a pan.
4. 4. Sauté the chopped onions for two minutes over medium heat.
5. 5. Add the oats to the pan.
6. 6. Toast the oats for three to four minutes until fragrant.
7. 7. Stir the oats frequently to prevent burning.
8. 8. Transfer the oat mixture to a bowl.
9. 9. Mix the oats with the grated cheese.
10. 10. Pour in the soy milk.
11. 11. Stir in the soy flour.
12. 12. Season the mixture with salt, pepper, paprika, and herbs.
13. 13. Let the oat mixture swell for ten minutes.
14. 14. Meanwhile, clean the mushrooms.
15. 15. Slice the mushrooms.
16. 16. Clean the dandelion greens.
17. 17. Wash the dandelion greens thoroughly.
18. 18. Dry the dandelion greens well.
19. 19. Cut the dandelion greens into strips.
20. 20. Slice the tempeh.
21. 21. Brush the tempeh slices with soy sauce.
22. 22. Brush the tempeh slices with one tablespoon of oil.
23. 23. Place the oat mixture in a hot pan.
24. 24. Fry the oats for five to eight minutes over medium heat.
25. 25. Constantly break up the oats with a spoon.
26. 26. Stir the oats frequently.
27. 27. Fry the oats until the mixture is dry and crumbly.
28. 28. Heat the remaining oil in a second pan.
29. 29. Fry the tempeh for four minutes over medium heat.
30. 30. Turn the tempeh once to brown both sides.
31. 31. Add the mushrooms to the pan.
32. 32. Add the dandelion greens to the pan.
33. 33. Fry everything for another four minutes.
34. 34. Season the pan mixture with salt and pepper.
35. 35. Divide the fried oats among plates.
36. 36. Top the oats with the tempeh, mushrooms, and dandelion greens.
37. 37. Wash the sprouts thoroughly.
38. 38. Arrange the sprouts decoratively on the plates.

Nutrition per serving

• kcal: 447
• Protein: 29 g · Fett/Fat: 25 g · Carbs: 27 g