Oatey Recipes: Deliciously Plant-Based
Give your Pumpkin Pie a modern twist with Oatey's Barista Grade Oat Milk.
What you'll need:
- 1 pre-made dairy-free pie crust (store-bought or homemade)
- 1 can (15 ounces) pumpkin puree
- 1 cup Oatey's Barista Grade Oat Milk
- 3/4 cup brown sugar
- 2 tablespoons corn starch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Here's what you need to do:
1. Preheat oven to 425°F (220°C).
2. In a bowl, mix pumpkin puree, dairy-free milk, brown sugar, corn starch, pumpkin pie spice, salt, and vanilla extract until smooth.
3. Pour the mixture into a dairy-free pie crust.
4. Bake at 425°F (220°C) for 15 mins, then reduce to 350°F (175°C) and bake for 40-45 mins until set.
5. Let it cool to room temperature, then refrigerate for a few hours or overnight.
6. Slice, serve, and enjoy (top with dairy-free whipped cream if desired)🥧
This dairy-free delight will have you singing, "Pumpkin Spice and Everything Nice!🍂
Sugar, spice and everything nice! ❤️
Here's the recipe for the perfect drink for your cold wintery mornings! ☕
3. Strain oat milk through a fine-mesh strainer and make sure to whisk it till it's frothy.hy.
- 200ml of Oatey oat milk
- A whole lot of spices: Cinnamon, cardamom, cloves, and gingerroot.
What you need to do:
1. Heat up the oat milk and add all the spices to it and cook for about 10 minutes.
2. Brew the espresso or dark coffee.
3. Strain oat milk through a fine-mesh strainer and make sure to whisk till its frothy.
4. Pour the hot brewed espresso into a mug and then, pour in the warm, frothed milk.
5. Finally, dust with ground cinnamon.
Don't miss out on this simple and delicious drink!
Our Vegan Cream of Mushroom soup is packed with all the right kinds of nutrients and will do wonders for your health. 💪
This simple dish won't take you too long to make, especially when you have our Oatey goodness on hand.
What you'll need:
1 teaspoon olive oil
1/2 medium onion chopped
2 garlic cloves minced
1 1/2 cups baby bella mushrooms chopped
2-3 sprigs thyme
pinch salt
pinch pepper
1 1/2 tablespoons flour
1 cup vegetable broth divided
1 cup oat milk divided into 1 and 1/2
What you need to do:
1. After heating oil, add the onions, garlic, mushrooms and cook until they’re tender.
2. Add the thyme, salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
3. Slowly pour in the 1/2 cup of vegetable broth and 1/2 cup of oat milk, whisking for about 10 minutes.
4. Once the soup is thickened, add in the remaining 1 cup of vegetable broth and 1 cup of oat milk and whisk till it thickens.
Serve hot and yummy! 😋
Craving a creamy, vegan dish? We’ve got just the thing.
What you’ll need:
- Pasta: Linguine, fettuccine, spaghetti, angel hair, bucatini, or any long pasta you like! 🍝
- Olive Oil 🫒
- Garlic 🧄
- Cornstarch 🌽
- Oatey 🌾
- Salt & Pepper 🧂🌶
- Parsley 🌿
What you gotta do:
1. Cook pasta according to package instructions. Save 1 cup of the pasta water and set aside.
2. While pasta is cooking, in a large pot heat olive oil over low heat.
3. Add garlic and sauté for 2 or 3 minutes until it begins to brown.
4. Sprinkle in the cornstarch and stir until thick paste forms.
5. Add Oatey, salt and pepper, and stir.
6. Add the pasta to the sauce and top with parsley.
Note: You can add the cooked pasta water 1/4 cup at a time until the sauce is the consistency you prefer. If the sauce is too thin, add 1 tablespoon of cornstarch and turn up the heat as you whisk!
Love the smell of pancakes in the morning? 🥞
With our healthy recipe you can have them to your hearts content!
Here's what you'll need:
- 2½ cups flour
- ¼ cup sugar
- 2½ teaspoons baking powder, divided
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup applesauce
- 2¼ cups oat milk
- 2 tablespoons sunflower oil, plus extra for the skillet
- 1 teaspoon vanilla
And here's how you go about it:
1. Preheat oven to 200 degrees.
2. In a small bowl, whisk flour, sugar, 2 teaspoons baking powder, baking soda, and salt.
3. In a large bowl, combine applesauce and remaining ½ teaspoon baking powder. Add oat milk, oil, and vanilla to applesauce.
4. Add dry ingredients to wet and mix well.
5. Lightly brush a skillet with oil and warm over medium-high heat.
6. Pour 1/4 cup of batter onto skillet and cook until bubbles form on surface and edges are dry.
7. Flip and cook on other side for about 1 more minute.
8. Keep warm on a baking sheet in oven while cooking remaining pancakes.
Enjoy a nutritious and healthy treat! 😋
Our second vegan mithai will take you to dessert heaven!
What you’ll need to make Coconut Ladoo:
• 2 cups (200g) dried desiccated coconut
• 1 cup (200g) sugar
• 1 cup (240ml) oat milk
• 1 teaspoon ghee
And here’s how to go about it:
1. Place a heavy bottom pan on medium flame and add ghee. To this add the coconut and cook for 2 minutes, while stirring it continuously.
2. Now add the oat milk and cook for around 4-5 minutes or until the milk is absorbed by the coconut and gets a crumbly texture.
3. At this point, add sugar and make sure to stir continuously as the sugar might stick to the pan. Once the sugar melts it will start to release water.
4. Cook for around 5 minutes or until the water is absorbed by the coconut and it becomes soft. (There should be some moisture still left in the coconut).
5. When the mixture is cooked, it will get a nice shiny texture and will start to form a ball. Turn off the flame and let it cool down for 10 minutes or until lukewarm.
6. Now take a tablespoon of coconut mixture in between your palm and make the ladoos depending on the size you want.
7. Let the ladoos rest for couple of hours before serving, this will help them firm up.
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Time for a special Navratri edition of our Oatey recipes! 🪔
Here's the first vegan mithai you can try.
What you’ll need to make Makhana Kheer:
• 2 cup (64g) makhana/lotus seeds
• 4 cups (1 litre) oat milk
• ½ cup (100g) sugar
• 2 tablespoon Vegan ghee/vegan clarified butter
• ½ teaspoon elachai/ cardamom powder
• 10-12 kajus/cashews roughly chopped
• 10-12 pista/pistachios roughly chopped
• 1 tablespoon kishmish/raisins
• 20-22 strands saffron/kesar (optional)
And how you need to go about it:
1. In a heavy bottom pan add ghee and when it melts add the makhana and roast them on medium flame for 3-4 minutes till crunchy and slightly golden in colour.
2. Add milk and cook for around 7-8 minutes while stirring it occasionally.
3. The milk will begin to reduce and the makhanas will soften and shrink in size.
4. Now add the saffron milk. (Saffron strands soaked in warm oat milk for around 10 minutes till they release the yellow colour.)
5. Add cardamom powder and cook for another 4-5 minutes, while scraping the sides and the bottom regularly.
6. Add sugar and cook for few more minutes till the sugar is completely dissolved.
7. Add the roughly chopped nuts like cashews, pistachios and raisins and give it a good mix,
8. Once the makhana kheer has got a nice thick and creamy texture, switch off the flame as the kheer is done.
9. Serve cold or hot. It’s preferably eaten cold.
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