Umami Mushroom Breakfast Bowl

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Smokey, salty, earthy, savoury. Umami: the fifth taste ~ loosely translated from Japanese, it means ‘pleasant savoury taste’ it’s why soy sauce and marmite are so widely loved. Umami actually comes from glutamate (an amino acid) and when you combine ingredients containing these different umami giving compounds it enhances each element ~ making the sum oh so more delicious than its parts. I’m more of a sweet-toothed gal, so when I crave something savoury, I go all out.

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Base porridge
1/2 cup original @theplantbaserange 
1 tsp salt
1 tbsp nutritional yeast
1 tsp coconut oil
1 tsp tahini
1 cup water (or 50/50 plant milk)

Toppings
1/4 cup smoked tofu
4-6 brown mushrooms 
1/4 cup chopped kale
1 clove black garlic (diced)
1/2 clove plain garlic (diced)
1 tsp date syrup
1 tbsp coconut aminos
1 tsp soy sauce
Juice from 1/2 lemon
Black sesame seeds
Sea salt


Method
Cool the porridge base until thick and creamy (add more or less liquid according to preference). Keep aside on a low heat. Sauté the mushrooms and kale in coconut oil, pinch sea salt, half the lemon juice and plain garlic until soft. Slice the tofu into triangles or cubes and cook in the date syrup, coconut aminos and soy sauce until sticky. Pour the porridge base into a bowl, top with kale, mushrooms and tofu. Finish off with black sesame seeds, sprouts and a splash of lemon juice and pinch of salt.

Linda Engelbrecht