Vegan Savory Oatmeal with Tempeh Bacon

• Produce

  • 1/2 Avocado
  • 1/2 cup Black beans
  • 1/4 tsp Garlic powder
  • 1 cups Kale
  • 1/4 tsp Onion powder
  • 4 oz Tempeh

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 2 tsp Agave nectar or maple syrup
  • 1 tsp Hot sauce
  • 1 tbsp Hummus
  • 1/2 tsp Liquid smoke

• Baking & Spices

  • 1 Dash Cayenne pepper, ground
  • 1 1/2 tbsp Nutritional yeast
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Olive oil
  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 2 cups Water

• Other

  • 1 tablespoon soy sauce or liquid aminos

Found on emilieeats.com

Description

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

Directions

• 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).