- 1 cup Chantal Organics Quick Cooking Oats
- 2 cups vegetable stock (we love Kallo vegetable stock cube)
- 1 tbsp Chantal Organics Tamari Soy Sauce
- 1 tbsp rice wine vinegar
- Salt and pepper
- 1 1/2 tbsp Chantal Organics Extra Virgin Olive Oil
- 2 handfuls of mushrooms
- 2 handfuls of kale
- 1 knob of ginger
- 1 clove garlic
- 2 poached eggs (optional)
- Garnish (optional)
- 2 spring onions
- 1 handful of fresh chives
- 2 tsp Chantal Organics Toasted Sesame Oil
- Chilli flakes
Prep the toppings: wash and slice the mushrooms; wash and tear the kale into bite size pieces; slice the ginger into very thin strips; peel and finely slice the garlic.
Prep the garnish: wash and finely slice the spring onion; wash and finely chop the chives.
Place a pot of water on to boil for the poached eggs.
Heat 1 tbsp olive oil in a small fry pan and sauté the ginger strips for a minute or two. Add the garlic slices, followed by the mushrooms and cook until mushrooms have softened. Season with salt and pepper and set aside.
In the same pan heat the 1/2 tbsp of olive oil and add the kale. Sauté for a minute or two until the kale softens and turns vibrant green. Set aside.
To make the porridge, bring the vegetable stock to the boil. Add the oats, reduce heat and simmer 3 minutes, stirring occasionally.
If making poached eggs too, crack them into their water now.
When the porridge has reached the desired consistency remove from heat, season with salt and pepper, and stir in the tamari and rice wine vinegar.
Pour the porridge into serving bowls, top with the ginger and garlic sautéed mushrooms, a handful of kale and a poached egg. Drizzle with toasted sesame oil and sprinkle with spring onions, chives, and chilli flakes. Serve warm.
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