1.
Add olive oil to a pot, turn the heat to medium high, when hot, add the minced onions and let them brown
2.
Add the red bell peppers, the carrots, add a pinch of salt and sauté for a few minutes.
3.
Add the kale or spinach, allow it wilt
4.
Add the frozen peas, then lower the heat to medium and add the rolled oats, toast it for a few minutes
5.
Turn ff the heat and allow it to cool completely
6.
Preheat the oven to 180C 350F
7.
Add the oats to a bowl, add the tomatoes, oatmeal flour, nutritional yeast, ground flaxseeds and spices and herbs: salt, black pepper, dried oregano, dried sage, turmeric, and garlic powder.
8.
Mix to combine
9.
Add the unsweetened plant based milk and the water, mix to combine, cover with shower cap and let it sit for 10 minutes.
10.
After this time, add the baking powder and lemon juice, and mix again
11.
Grease a 8 x 8 inches baking tray, then add a parchment paper, grease it again, then add the oats to the baking tray and without pressing, level the top evenly, do not press it.
12.
For a golden top, mix catchup (recipe here) vegan mayonnaise, the one with oil, olive oil and unsweetened plant based milk and brush it on top of the oats
13.
Put in the oven and let it bake for 35 to 40 minutes.
14.
SERVE IT WITH VEGAN TARTAR SAUCE!
