Mushroom Porridge
Serves
2
Good for:
Breakfast,
Lunch
Ingredients
- 300g chestnut mushrooms, chopped, including stalks
- 60g porridge oats
- 100mls plant milk
- 300mls boiling water
- Vegetable stock cube
- Three or four sun-dried tomatoes
- Fry light/local oil spray
Step by Step Instructions
Step 1
Make the stock by crumbling stock cube into boiling water.
Step 2
Finely chop (I use a pair of scissors), the sun-dried tomatoes into the stock and leave to soak.
Step 3
Spray a saucepan with fry light and heat, adding the chopped mushrooms, and cook on a medium heat, until the mushrooms have cooked through, and the liquid has evaporated. Keep an eye on them to make sure they don’t burn, but they should take about 5 to 10 minutes to cook and dry.
Step 4
Pour in the vegetable stock and sun-dried tomatoes and quickly bring to a simmer.
Step 5
Add the porridge oats and plant milk, stir continuously as it thickens.
Step 6
Continue to cook until the porridge is the consistency you like. You may wish to add a little bit more milk.
Step 7
Served topped with chilli flakes and a sprinkling of salt and pepper
More Recipes
Allergen-Free Lentil Loaf
Allergen-Free Lentil LoafRuth Lewis-RobertsonNutritional Therapist & Massage Therapist Website: newyouedinburgh.co.ukInstagram: NewYou_Nutrition Serves 8Good for: Lunch,DinnerIngredients 150g dried green or brown lentils 1 onion 2 medium carrots 2-3 sticks...
Crispy Tofu Noodle Bowl
Crispy Tofu Noodle Bowl by Karen Leewww.thesensitivefoodiekitchen.comServes 2 heartyportionsGood for: Lunch, DinnerTime: 5 mins prep 25 mins cookIngredientsFor the ginger broth 3 tbsp tamari or coconut amines or soya sauce if you're not gluten free 200 mls vegetable...
Benama Red Pinto Italian style
Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...