Dried Goods Challenge: Oatscaldo Porridge
 
 
Ingredients
  • 1½ liters water
  • 1 cup oats
  • 1-2 tablespoons fried garlic
  • 2 tablespoons dried chopped onions
  • 1 teaspoon dried ginger
  • few pinches white pepper
  • 1 tablespoon mushroom powder or 1 vegan bouillon, or more to taste
  • sprinkle of seafood spice seasoning (make sure it's vegan) (optional)
  • few pinches of sea salt
  • ¾ cup textured vegetable protein/soy protein (optional)
  • 1-2 pieces dried beancurd sheets, reconstituted in hot water then cut into chunks (optional)
  • 1 piece dried tremella, reconstituted in hot water then cut into chunks (optional)
  • 1 tablespoon seaweed (optional)
  • 1-2 pieces fried beancurd sheets (optional)
Instructions
  1. Put water to a boil then add the oats to cook and soften, about 20 minutes.
  2. Once the oats have softened, mix in the garlic, onions, ginger, white pepper, mushroom powder, seafood seasoning, and sea salt. Simmer for 3-5 minutes under low heat then adjust seasoning to taste.
  3. Mix in the vegetable protein, beancurd sheets, tremella, and seaweed (optional).
  4. Put to a boil then turn off the heat.
  5. Transfer to a bowl then top with crushed fried beancurd sheets.
  6. Top with more seafood spice seasoning and fried garlic (optional). Serve hot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-oatscaldo/