Vegan Savory Oatmeal with Tempeh Bacon
By Emily Eats
Breakfast • Lunch • Dinner
2 cups water
1 cup rolled oats
1 1/2 tablespoons nutritional yeast
1 tablespoon hummus, plus more for topping
1/2 teaspoon salt
1/2 teaspoon pepper, divided
Dash of ground cayenne pepper
1–2 cups kale, stems removed, chopped
1/2 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
1/2 teaspoon liquid smoke (optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
4 ounces tempeh, thinly sliced
1/2 avocado, sliced
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, 1/4 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 1/4 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, 1/4 avocado each, and additional hummus (optional).