Savory Vegetable Oats with White Bean Gravy

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In a breakfast rut?

A great way to play around with vegetables and flavor profiles is opting for savory oats and other grain porridge.

One morning I found myself looking longingly at a leftover bowl of homemade white bean gravy and seriously contemplated mashed potatoes for breakfast. Instead, I opted for a very veggie oatmeal…smothered in that gravy.

Savory Vegetable Oats with White Bean Gravy (for a pressure cooker/ Instant Pot / Multicooker)

by JL Fields | JLgoesVegan.com

Ingredients (Serves 5)

  • 1 teaspoon vegan butter (optional)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 carrots, diced or sliced in the round
  • 2 cups chopped broccoli florets
  • 3/4 cup rolled oats (not instant)
  • 1 cup vegetable broth
  • 1 1/2 cups water
  • 1 teaspoon Herbs de Provence (or any dried spice you love)
  • Salt and black pepper, as little or as much as you like

Instructions

Saute onion, garlic, and carrot in vegan butter in an uncovered pressure cooker (medium-high on the stove; use the simmer, saute, or brown function on an electric device).

Add remaining ingredients (I used a couple pinches of sea salt and about 1/4 teaspoon ground pepper). Combine well.

Cover the pressure cooker / multicooker. Cook on high pressure for 5 minutes. Use a natural release (manual release after 10 minutes).

Serve as is or with a hearty portion of white bean gravy.

4 thoughts on “Savory Vegetable Oats with White Bean Gravy”

  1. Help. What happened to Vegan News a You Can Use? That was my Monday morning reading ritual. MIA two weeks in a row. I know the pressure cooker is your thing but it’s not mine ?.

    1. Well, Pat, I actually needed a few Sundays off from working. Sorry you’re disappointed. I should be back at it next week. (You can make oats in pan on the stove.)

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