Oatmeal with Mushrooms, Dandelion Greens, and Tempeh

Ingredients

• 50 g small onions (1 small onion)
• 75 g Gouda cheese (45% fat in solids)
• 4 tbsp olive oil
• 150 g hearty oatmeal flakes
• 100 ml Soy drink (Soy milk)
• 1 tsp soy flour
• Salt
• Pepper
• 1 pinch sweet paprika powder
• 0.5 tsp herbs de Provence
• 250 g Mushrooms
• 100 g dandelion greens (alternatively Swiss chard)
• 300 g tempeh (fermented soybeans)
• 1 tbsp soy sauce
• 30 g sprouts

Instructions

1. 1.

   Peel and finely chop the onion. Grate the cheese finely. Heat 1 tbsp oil in a pan. Sauté the onion for 2 minutes over medium heat.

2. 2.

   Add the oatmeal flakes and toast lightly for 3–4 minutes, stirring frequently to prevent burning.

3. 3.

   Transfer everything to a bowl and mix with cheese, soy drink, and soy flour. Season with salt, pepper, paprika, and herbs; let it soak for 10 minutes.

4. 4.

   Meanwhile clean the mushrooms and slice them. Wash the dandelion greens, dry, and cut into strips. Slice the tempeh and brush with soy sauce and 1 tbsp oil.

5. 5.

   Add the oatmeal mixture to a hot pan and cook while stirring and breaking up the mass for 5–8 minutes over medium heat until it becomes relatively dry and crumbly.

6. 6.

   In a second pan heat the remaining oil. Fry the tempeh for 4 minutes on each side over medium heat. Add mushrooms and dandelion greens and cook for another 4 minutes; season with salt and pepper.

7. 7.

   Serve the oatmeal on plates, top with tempeh, mushrooms, and dandelion greens, and decorate with sprouted beans.