Savory Japanese Soy Milk Oatmeal

For a rich, savory meal – delicious at breakfast or any time of day – this oatmeal will hit the spot. Plus, you get protein, fiber and other nutrients from the Japanese soy milk, zucchini and avocado.

Servings:

4, approx. 1 cup

Dietary Preferences

Vegan
Vegetarian
Dairy-Free
Fiber-Rich

Ingredients

  • 2 cups Japanese soy milk  
  • ½ cup steel oats  
  • ½  zucchini, shredded (about ½ cup shredded)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon soy sauce  
  • ¼ teaspoon onion powder
  • 1 cup (4 ounces) sliced shiitake mushrooms  
  • 1 teaspoon avocado oil
  • ½  avocado  
  • 2 teaspoons chili crisp, divided

Instructions

  1. Add milk to a small saucepan and bring to an almost boil, stirring often, then stir in the oats, shredded zucchini, nutritional yeast, soy sauce to the saucepan and reduce heat to medium high. Simmer uncovered for 25-30 minutes continuing to stir often until liquid is absorbed.  
  1. While the oats are cooking, add the mushrooms into a separate pan with the avocado oil to cook them until golden brown about 3 minutes. Set aside.