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Veggie Oat Taco Mince from OATrageus Oatmeals

Veggie Oat Taco Mince

Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. My picky eater, Cheryl, loves this!
Author Kathy Hester

Ingredients

  • 1 cup 237 ml water
  • 1/4 cup 20 g steel-cut oats
  • 1/4 cup 27.5 g minced carrots
  • 1 tablespoon 15 ml olive oil (*or use water to make no oil added)
  • 1/2 small onion minced (about 1/4 cup [50 g])
  • 1/4 cup 37 g minced green pepper
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 14 oz [500 ml] can kidney beans, drained and rinsed
  • 1 tablespoon 15 g chopped green chilies
  • 1 cup 67 g minced kale (or other green)
  • juice of 1/2 a lime
  • 2 tablespoons 2g to 1/4 cup (4 g)
  • cilantro to taste
  • salt to taste

Instructions

  1. In a saucepan, bring the water, oats and carrots to a boil, then turn the heat to low. Cook for 15 to 20 minutes or until the steel-cut oats are cooked through but still chewy. While the oats are cooking, heat the olive oil in a large saute pan over medium heat. Add the onion and saute until translucent, then add the green pepper, garlic and spices and cook for another 2 minutes.
  2. Once the oat mixture is cooked, add it to the saute pan and mix the oats in with the veggies. You want to keep cooking until the oats dry out some and begin to separate. Keep cooking until it starts to look like crumbles.
  3. Mix in the kidney beans, green chilies and kale. Cook until the kidney beans are thoroughly heated. Right before serving, add the lime juice, cilantro and salt. Serve in hard or soft taco shells, or in burritos. They are also amazing on top of nachos.

Recipe Notes

Feel free to leave out the beans and replace the chili powder and cumin with basil and thyme. You can also leave out the green chilies and green pepper and replace with either sliced mushrooms or sun-dried tomatoes.

From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing