I was looking for a soy-free alternative to my favourite breakfast, tofu scramble, something which was just as filling and also yummy. Although I occasionally enjoy a bowl of hot breakfast cereal, generally, I’m not a big fan of sweet breakfasts, preferring something hearty and savoury to get me going. So, I thought, why not simply replace the tofu in my breakfast scramble with steel cut oats, a very nutritious grain. And, it worked! At least for me. 🙂
I read somewhere many years ago that breakfast is golden, lunch is silver and dinner is lead, and I have to agree, at least for my body metabolism. I need something substantial in the morning and I don’t like late heavy dinners because digestion disrupts my sleep.
Steel cut oats are found in health food stores, and very likely in the health food section of your favourite grocery store. Costco carries large bags of Bob’s Red Mill steel cut oats.
This is a flexible recipe, as is the tofu breakfast scramble. Try adding some chopped spinach or kale, sweet peas, mushrooms and peppers or any finely chopped veggies. As with the tofu scramble, I like it with whole grain toast, a scoop of sauerkraut and some fresh sprouts!
Also great with homemade vegan breakfast sausage!
Ingredients
3/4 cup quick cooking steal cut oats
2 cups water
½ cup chickpeas (cooked)
1 teaspoon onion powder
1/3 cup chopped sweet peppers
1/2 cup corn (optional)
2-3 tablespoons tahini (sesame butter), to taste
3-4 tablespoons nutritional yeast (optional)
2-3 tbsp soy sauce, to taste
2 teaspoons bouillon powder
1 tbsp cider vinegar (or lemon juice)
Salt and pepper, to taste
Instructions
- Bring water to a boil.
- Add oats, peppers, corn, onion powder and bouillon powder.
- Simmer 6-7 minutes, stirring occasionally.
- Stir in remaining ingredients. Adjust seasoning, to taste. Extra broth will be absorbed as it cools.
