Oatmeal with “Bacon”
Recipe from Ashley Smith
Serves: 2
Ingredients
- 2 cups water
- 1 cup rolled oats
- 1½ tablespoons nutritional yeast
- 1 tablespoon hummus, plus more for topping
- ½ teaspoon salt
- ½ teaspoon pepper, divided
- Dash of ground cayenne pepper
- Olive oil
- 1-2 cups kale, stems removed, chopped
- ½ cup black beans, rinsed and drained
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon hot sauce
- 1 teaspoon olive oil
- 2 teaspoons agave nectar or maple syrup
- ½ teaspoon liquid smoke (optional)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- 4 ounces tempeh, thinly sliced
- ½ avocado, sliced
Instructions
- In a small saucepan, add water; bring to a boil. Add the oats; reduce heat to simmer. Cook for about 5 minutes. Stir in the nutritional yeast, hummus, salt, ¼ teaspoon pepper, and cayenne pepper. Divide into two bowls.
- While the oats are cooking, heat a little olive oil in a skillet over medium heat. Add chopped kale and stir; cook until slightly wilted, about 5-7 minutes. Add black beans; season with salt and pepper. Cook for 1 more minute. Top each bowl of oatmeal with half the mixture.
- In a plate or shallow bowl, add soy sauce, hot sauce, olive oil, agave, liquid smoke, onion powder, garlic powder, cumin, and ¼ teaspoon pepper; mix well. Add sliced tempeh in the marinade. Let it sit for 3-5 minutes.
- In the same skillet over medium heat, warm a little oil. Add tempeh to the pan, cooking in two batches if necessary. Cook tempeh until slightly charred, about 3 minutes; flip and cook for another 2-3 minutes.
- Top oatmeal with tempeh, ¼ avocado each, and additional hummus (optional).