Vegan savoury mushroom otmeal with harissa

Up your breakfast game with a savoury and extra creamy mushroom oatmeal featuring harissa. Packed with protein, vitamins B and D, and lots of iron and fibre too, this dish is nutritious, easy to make and can help curb cravings throughout the day.

Serves 2


  1. ½ cup rolled oats
  2. ½ cup white rice, cooked
  3. 1 – 1 ½ cups Plenish almond or oat
  4. Water, as needed
  5. 1 tbsp nutritional yeast
  6. 1 sprig thyme, leaves picked
  7. Pinch sea salt
  8. 250g mushrooms, sliced
  9. 1 clove garlic
  10. 1 tbsp coconut oil
  11. Pinch sea salt
  12. Good grinding black pepper
  13. 1 – 2 tsp lemon juice
  14. 1 – 2 tbsp harissa paste, thinned with a little olive oil
  15. 1 handful greens, wilted


To prepare the oats, add the milk and oats to a small saucepan with the salt. Bring slowly to a simmer, stirring at all times. Continue to cook until the oats have absorbed most of the milk and the oats are tender and creamy. Add the rice and the nutritional yeast, and water as needed to reach your desired consistency. Set aside.

Heat the garlic and oil gently together in a frying pan. Be careful not to brown the garlic. Add the mushrooms on medium heat until they are cooked down. Season to your taste with salt, pepper and a squeeze of lemon.

Serve the porridge piping hot, topped with the mushrooms, wilted greens and harissa.

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