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

  • Olive oil

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Top oatmeal with tempeh, 1/4 avocado each, and additional hummus (optional).