Veggie Oat Tacos from Kathy Hester's cookbook: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain. Printed with permission of Page Street Publishing Veggie Oat Tacos are made from steel-cut oats. They 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!
1tablespoon15 ml olive oil (*or use water to make no oil added)
½small onionminced (about 1/4 cup [50 g])
¼cup37 g minced green pepper
2clovesgarlicminced
1teaspoonchili powder
1teaspoondried oregano
1teaspooncumin
114 oz [500 ml] can kidney beans, drained and rinsed
1tablespoon15 g chopped green chilies
1cup67 g minced kale (or other green)
juice of 1/2 a lime
2tablespoons2g to 1/4 cup (4 g)
cilantroto taste
saltto taste
Instructions
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.
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.
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.