A delicious and nutritious vegan dish made with oats, vegetables, seaweed, and cherry tomatoes.
- 150 grams of broken oat flakes
- 125 milliliters of water or broth
- 1 strip of wakame seaweed
- 2 medium-sized white turnips
- 1 medium carrot
- 2 parsnips
- gomasio
- freshly ground black pepper
- 1 tablespoon of honey
- 1 teaspoon of fresh rosemary
- extra virgin olive oil
- 8 cherry tomatoes
- 25 grams of radish sprouts
Moisten the oat flakes by placing them in a large bowl. Heat the broth in a saucepan and when it is about to boil, pour it over the oat flakes and let them soak until they swell.
Soak the wakame seaweed for 5 minutes and cut it into small pieces.
Preheat the oven to 200 C. Peel the vegetables and cut them into medium, uniform pieces. Place them on a baking tray.
Season the vegetables with gomasio, freshly ground black pepper, a good drizzle of extra virgin olive oil, honey, and rosemary. Mix well to distribute the seasonings evenly.
Bake the vegetables in the preheated oven for approximately 35 minutes, turning them occasionally.
Place a metal ring in the center of a plate. Fill it halfway with the compressed oat flakes, then add the baked vegetables and seaweed. Carefully remove the ring and top with halved cherry tomatoes and radish sprouts.