Eat to Energise and Release Body Fat › Energise Recipe 79

Savory Tomato and Olive Oats

Prep 10 min · Cook 20 min · Serves 4

Ingredients

• 1 cup diced onion
• 2 cloves garlic, minced
• 11/2 cups tomatoes, finely chopped
• 11/2 cups rolled oats
• 2 cups low-sodium vegetable broth or water
• 1 cup unsweetened plain soy milk (or plant milk of choice)
• 1 tbsp miso paste
• 3 tbsp nutritional yeast
• 1/2 cup kalamata olives, pitted and halved
• 2 tbsp fresh parsley, chopped
• 1 batch tempeh sausage
• 4 tbsp pumpkin seeds
• 4 tbsp hemp seeds

Method

1. Sauté the onion and garlic in a pot over medium-high heat until translucent, 2-3 minutes.
2. Stir in the tomatoes, cover, and simmer about 5 minutes, until they release their juices.
3. Add the broth and bring to a boil, then stir in the oats. Reduce to medium-low and cook, uncovered, stirring occasionally, about 5 minutes until soft.
4. Whisk the miso with a splash of the soy milk until smooth, then stir it and the remaining soy milk and nutritional yeast into the oats.
5. Stir in the olives and parsley.
6. Divide between bowls and top with tempeh sausage, pumpkin seeds, and hemp seeds.

Highlights: 12g of fibre and high in iron.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

← Creamy White Bean Avocado Toast with Tempeh Bacon and Pickled Radish Next: Ginger and Mushroom Congee →