vegan & gluten-free
2 x baking dish size:
15 x 20 cm or one larger baking dish
Serves:
4–5 hungry people
You can also prepare it in muffin tins or mini pie molds for a ToGo snack or finger food for celebrations.
Ingredients for the porridge:
- 1 cup Irish oat groats (from Mlinarstvo Kolenko)
- 2 cups water + ½ cup plant-based milk (e.g., oat milk)
- 1 tsp salt / a little pepper
- 1 tsp cumin (oriental cumin – not caraway)
- ½ tsp thyme
- ½ tsp oregano
- ¼ tsp cinnamon
Add-ins for the cooked porridge:
- 1 tbsp ground chia seeds + ½ tbsp psyllium + 4 tbsp water = mix in a small bowl and set aside to thicken
- 1 tbsp nutritional yeast flakes
- 2 tbsp sesame seeds
- 2 tbsp sesame oil
Vegetables:
- 2 pcs – chopped green parts of spring onions
- 700 g zucchini – grated into strips
- 2 red peppers
- Alfalfa sprouts or broccoli sprouts
Other add-ins:
- ¾ package of MANDELA
- olive oil for baking
- sesame seeds
- salt
Topping:
- ½ tsp smoked paprika
- 1/3 package of Mandela
- 1 tbsp lemon juice
- 1 tbsp sesame oil
- 100 ml plant-based milk (if too thick, add more milk)
Mix the topping well until smooth, then place in the fridge until serving.
If you like, add mild spices, but don’t overdo it – the dish is already full of intense flavors, so the topping should stay gentle to let the MANDELA shine through.
Tip: Use the topping within 3 days.
Preparation of the dish:
Cooking the porridge
- Pour water over the Irish oats, add salt and pepper, and cook for 20 minutes.
- If it absorbs all the water while cooking, add plant-based milk.
When the porridge is cooked, stir in:
- the prepared chia mixture (replaces eggs and binds the dish),
- sesame seeds,
- nutritional yeast flakes,
- sesame oil.
- Let the mixture rest for a few minutes to thicken and absorb flavors.
- Then stir in ½ cup of the topping.
2. Preparing the vegetables
- Quickly sauté the spring onion in 1 tsp olive oil (about 1 minute, until fragrant).
- Cut the pepper into strips about 1 × 3 cm.
- Grate the zucchini, lightly salt, and let sit for 10 minutes to release excess liquid.
- Then squeeze it well and discard the liquid.
- Mix the sautéed onion, pepper (reserve a few strips for the top), and squeezed zucchini into the cooked porridge mixture.
3. Preparation for baking
- Preheat oven to 190 °C
- Lightly oil the baking dish and fill it with the mixture.
- Cut the remaining ¾ of MANDELA into cubes (1.5 × 1.5 cm) and spread them on top.
- Add a few reserved pepper strips on top.
Baking:
Option A – Air Fryer:
Bake for 20 minutes at 190 °C, until nicely golden on top.
Option B – Oven:
Bake for 40 minutes at 190 °C with fan.
Serving and add-ons
Serve the dish warm or cold, with delicious extras for freshness and texture:
• Broccoli sprouts for a slight spiciness,
• or gentle alfalfa sprouts for a milder flavor.
• Add fresh microgreens on top – we recommend Mikrozelenje Šebenik (@mikrozelenje.sebenik).
• Sprinkle with sesame seeds.
• Finally, drizzle with the almond topping and smoked paprika for a rich, aromatic finish.
• The dish is also suitable for the FODMAP diet and for diabetics, and it’s gluten-free.
• The type of porridge comes from Ireland, rich in flavor, suitable for sweet or savory dishes, produced in Slovenia by Mlinarstvo Kolenko (@mlinkolenko).
Recipe created in collaboration with Barbara Kokelj.
