Savory miso oats with roasted seasonal vegetables is one of the best ways to nourish your body. Savory oats are quick and easy to make and it’s a great way to incorporate more vegetables. Since the oats have miso in them it’s probiotic and it’s perfect for an upset stomach. Since it’s January in the PNW the veggies available at the farmers market is cabbage, Brussels sprouts, fennel, and mushrooms. All these veggies are delicious roasted! Below is the ingredients I used to flavor each of the veggies before roasting together at 375f for 35 minutes Brussels Sprouts: chili crisp, maple syrup, vegan Parmesan Napa Cabbage: chili crisp, black garlic shoyu, maple syrup, grated garlic Oyster mushrooms: black garlic shoyu, vegan oyster sauce, balsamic vinegar, sesame oil Fennel: tofu/cashew cream, nutritional yeast flakes, grated garlic, basil vinegar To make your meal probiotic top with kimchi, and cook your oats. Let your oats cool and then stir in miso and unpasteurized amnio sauce. Add in mushroom seasoning to taste and soy milk to increase protein. With this combination of probiotics and high fiber your gut will love you!
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