Savory porridge with tomatoes, mushrooms, and spinach

Ingredients

• rapeseed oil 1 teaspoon
• white onion 0.5 small pieces
• cherry tomato 1 handful
• mushroom 1 handful
• oat flakes 50 grams
• vegetable stock 250 milliliters
• baby spinach 1 handful
• nutritional yeast 1 tablespoon
• lemon juice 1 dash
• salt 1 to taste
• dried chilli flakes 1 to taste

Tools

• pan
• knife
• cutting-board
• spoon
• bowl

Instructions

1. Halve the cherry tomatoes, slice the mushrooms, wash the spinach, and dice the onion. Have all the ingredients ready.
2. Heat the rapeseed oil in a deep frying pan and sweat the onion in it. Add the cherry tomatoes and sauté them briefly.
3. Add the oats, the vegetable stock, and the mushrooms, and let everything simmer while stirring.
4. Add the spinach, stir it in, and let it wilt.
5. Season the porridge with nutritional yeast, salt, and a squeeze of lemon juice, transfer it to a bowl, and sprinkle with chili flakes.

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