Savoury Porridge

  • Servings: 4
  • Difficulty: easy
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    For the Savoury Porridge

1 teaspoon olive oil

  • 1–2 garlic cloves, chopped

  • 1⁄2 shallot, chopped

  • 1 thumb-sized piece of ginger root, peeled and chopped
  • 1⁄2 vegan stock cube

  • 120g oats
  • 625ml water, plus a sprinkling for the green vegetables
  • 1 handful of spinach, chopped

  • 1/2 head of cavalo nero, chopped
  • 1 tablespoon tamari
  • 1 spring onion (scallion), green and all, finely chopped
  • Boosters:
splash of sesame oil
  • hemp seeds


  1. Heat the olive oil in a saucepan and add the garlic, shallot and ginger and fry for 5 minutes until soft. Crumble in the stock cube, then add the oats, followed by the water and bring to a simmer. Continue to simmer, stirring occasionally, for a good 5 minutes until thick and creamy.
  2. Meanwhile, heat a small pan and add the kale and cavalo nero and a sprinkle of water and heat over a medium heat for a couple of minutes to soften the leaves. Add the tamari and stir through, then set aside.
  3. Once the porridge has thickened, ladle a few spoonfuls into a bowl and top with the beautiful wilted greens and the finely chopped spring onion. Top with a splash of sesame oil and sprinkle of hemp seeds if using. Eat immediately while still warm.

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