Savory Oatmeal with Crispy Glazed Tempeh and Caramelized Leeks
Savory oatmeal topped with glazed tempeh and caramelized leeks. Oat risotto that's delicious enough for dinner or for a savory breakfast.
Ingredients
Savory Oatmeal
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 ½ cups rolled oats
- 3 ½ cups vegetable broth
- 1 tablespoon nutritional yeast
- Fresh cracked black pepper, for topping
- 1 teaspoon fresh lemon juice
- Good quality olive oil, for topping
- Chili crisp, for topping
Soy Glazed Tempeh
- 1 tablespoon olive oil
- 8 ounce block tempeh
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon toasted sesame oil
Caramelized Leeks
- 2 tablespoons olive oil
- 2 large leeks, cleaned and thinly sliced
- 1 lemon, zest
- ½ lemon, juiced
- Salt/pepper
Instructions
Make the Leeks
- Add the oil to a large skillet over medium heat. (I like cast iron, but stainless steel will also work)
- Add the finely sliced leeks and a ¼ teaspoon of salt. Stir the leeks to mix and then continue stirring every 2 minutes or so, until the leeks are evenly golden and significantly reduced in volume, about 20-25 minutes.
- Season to taste, then add in the zest and lemon juice and freshly ground pepper.
Make the Oatmeal
- Heat the olive over medium heat in a medium saucepan. Add the shallot and garlic and cook for 4-5 minutes, until the shallot is softened and cooked through.
- Stir in the rolled oats to toast slightly, then add the broth and bring to a boil. Reduce heat to low and cook until the oats are cooked through, about 8-10 minutes. The oats should be very creamy and loose; if the mixture is too thick, add in more broth.
- Taste, adjusting salt depending on broth used, then add in the nutritional yeast, fresh cracked black pepper and lemon juice.
Make the Tempeh
- Cut tempeh into 4 rectangles, then each rectangle into a triangle. You can keep it like that, or slice again width-wise to create thin triangles.
- Heat the olive oil in a skillet or cast-iron skillet and add the tempeh. Cook on both sides until the tempeh is golden and slightly crispy, about 3-4 minutes per side.
- Drizzle in the soy sauce, maple syrup, rice wine vinegar and cook until the tempeh is sticky, about 30 seconds. Turn off heat and drizzle on the sesame oil and freshly ground black pepper.
Assemble!
- Divide the savory oatmeal into bowls, then top with the leeks, tempeh and drizzle with good quality olive oil and chili crisp.
Nutrition
Serving: 1servingCalories: 434kcalCarbohydrates: 45gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gSodium: 1092mgPotassium: 567mgFiber: 6gSugar: 8gVitamin A: 1189IUVitamin C: 28mgCalcium: 127mgIron: 4mg