• 1 cup (of tea) of fine rolled oats
  • 2 cups (of tea) of filtered water
  • 4 garlic cloves, finely chopped
  • 1/2 cup (of tea) finely chopped onion
  • 300g chopped hearts of palm (one glass)
  • 100g of sliced champignon mushrooms
  • 2 cups (of tea) of tomato sauce
  • 1/2 cup (of tea) of water
  • 2 tablespoons yellow mustard
  • 2 cups (of tea) of oat milk
  • 1 cup (of tea) of chopped parsley
  • Salt to taste


  • Step 1: In a blender, put the rolled oats and filtered water, soak for 30 minutes and blend. Then strain and reserve

  • Step 2: In a large pan over medium heat, add a drizzle of oil and saut√© the chopped garlic and chopped onion until they are lightly golden

  • Step 3: Add the chopped heart of palm, the sliced mushrooms, season with salt to taste and saute for a few minutes

  • Step 4: Add the tomato sauce, half a cup of water, the yellow mustard and mix

  • Step 5: Lower the heat and let it cook for another 5 minutes, add the oat milk and mix well

  • Step 6: Add the chopped parsley and mix


  • 1: You can use soy cream or coconut milk instead of oat milk

  • 2: With coconut milk, the taste can be more marked

  • 3: You can add more seasonings like chives, basil, oregano, etc