Sometimes you think about foods that are just awesome; foods you have made a ton of times, and may get a little old, but you really just want to eat them again … and again, and again. Taco seasoned foods is that for me. And it really doesn’t have to be taco’s either – just the flavor! I love a good Spanish rice with my tacos and enchiladas, but this time I decided to change it up. Here is my vegan and gluten-free Saucy Taco Oats.
Steel cut oats to be exact. I had seen other savory oat recipes out and about, but it seemed weird to me. Oats are meant to be sweetish breakfast foods – not savory dinner-style foods. But I decided to go for it. Make something I know will have the flavor I need to eat it if it didn’t turn out too tasty. But, oh man. This is the most awesome thing ever. Like good enough to not need the extras – like tacos! The tomato paste and veg stock helped to add a saucy yet creamy texture with no cream needed! The sauteed veggies just added an extra boost taco-style goodness. And think you may not jive with the oats? You can’t even tell the difference, they have a rice-like texture to them.
Defrost veggies in microwave then once they have cooled down a bit squeeze out the liquid. Chop veggies into smaller pieces then dump in a saute pan with a little oil. Turn to medium and mince garlic on and stir. In a pot dump tomato, stock and taco seasoning. Mix then bring to a boil and add oats. Keep boiling and add veggies. Mix then turn to low and cover with a lid; let simmer for 20 minutes, being sure to mix every couple minutes. I used a pot and my oats stuck a little to the bottom, but if you had a non-stick pot that would be better. This. Was. Awesome!
1/2 C Bob’s Red Mill Steel Cut Oats
1 Can Tomato Paste
2 C Low-Sodium Vegetable Stock
1/4 C Homemade Taco Seasoning
2 Large Garlic Cloves, minced
1 Pkg Frozen Onion & Peppers, defrosted, chopped, and sautéed
1. Defrost frozen veggies in microwave. Once cooled, drain and squeeze out excess liquid. Chop veggies small.
2. Saute veggies in a little oil with minced garlic.
3. In pot add tomato paste, stock, and seasoning. Heat until bubbling.
4. Add oats and mix then add veggies and mix.
5. Put lid on and occasionally stir for 20 minutes.
6. Turn off burner and let sit for about 5 minutes.
7. Portion out and enjoy!
3 thoughts on “Saucy Taco Oats”
I’m hip to savory oats. And after living in the southwest for as long as I have, I’m also equally fond of tacos. Even when I do enjoy steel cut oats w/ a bit of brown sugar, which I just love on those oats, I still have it w/ a side of steamed greens. So making them savory isn’t a stretch, and sounds like fun. Will try. Thanks! ~Tracy
Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week!
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