• 1/3-1/2 cup cooked grains—I use mostly oat groats and a few spoonsful of quinoa
  • 1-2 teaspoons mild miso paste—I use organic chickpea miso from Miso Master Organic
  • 1-2 tablespoons nutritional yeast
  • 1-2 teaspoons grated ginger or use 1/4 to 1/2 teaspoon ginger powder
  • 1/4-1/2 teaspoon turmeric (with a pinch of black pepper for better absorption)
  • 3/4 cup chopped raw shiitake mushrooms, about 2-3. May use soaked dry shiitakis.
  • 1 1/4 to 2 cups of kale, spinach, or Supergreens (chard, spinach, & kale), chopped*
  • 1 1/4 to 1 1/2 cups unsweetened plant milk. I use soy (for the protein) and almond
  • 1-2 tablespoons flaxseed meal. I use a flaxseed & chia seed mix
  • Hot sauce of choice, like sriracha (optional)
  • Dulse/seaweed flake (optional)
  • Nigella sativa seeds, commonly called Black cumin (optional)

This delicious vegan dish has so much flavor that my husband Tim likens it to his beloved (pre-vegan days) Marie Calendar’s Chicken Pot Pie. It’s NOT! It is actually healthy and vegan! Inspired by Ann’s Warrior Oats from Ann and Jan Esselstyn’s Be a Plant Based Woman Warrior Cookbook, I’ve simplified it by shortening the prep time and using my previously Instant Pot batch-cooked grains (oat groats and quinoa). Ann considers these super healthy oats rocket fuel to power us for hours and hours. A tasty breakfast, lunch, or lite supper dish.

1 Serving—multiply based on servings wanted. Variable amounts in the recipe are per your taste. There is a lot of room for personalization here. Possibly begin with a milder flavor, and add more if a greater intensity is desired.

*I buy 1.5 lb bags at Costco (or smaller bags at Trader Joes), freezing them for long term use.