Recipe: here

Ingredients:
2 cups veggie broth
2 cups water
1 cup rolled oats
½ cup uncooked red lentils
1 teaspoon onion powder
1 teaspoon ground turmeric
½ teaspoon garlic powder
2 cups spinach
1 teaspoon Nooch - Well Your World Nutritional Yeast

Recipes: Indian Spiced Oats Porridge — Mediterranean-Style Oats Porridge — Japanese-Style Oats Porridge

Three SOS-free recipes! Mushroom-risotto version (offset 1:17). Curry chickpea version (offset 7:13). Southwest black bean chilli style recipe (offset 10:31).

SAVORY MUSHROOM OATS RISOTTO: Recipe at Monson Made This

Ingredients:
1/4 cup diced onion
6 to 7 crimini mushrooms, thinly sliced
1 clove of garlic, minced
1 1/2 cup water or vegetable stock
1/2 cup gluten-free steel cut oats
1/2 cup nutritional yeast
2 tablespoons dried mushrooms (I used shiitake)
1 teaspoon garlic powder
1 teaspoon onion powder
Red pepper flake
1/2 teaspoon Italian seasoning
1 cup spinach or greens, chopped into small pieces
1/2 lemon, juiced
black pepper to taste
Toppings: fresh basil and balsamic vinegar or reduction

SAVORY CURRIED CHICKPEA OATS: Recipe at Monson Made This

Ingredients:
1/4 cup diced onion
1 clove garlic
1/2 cup gluten-free steel cut oats
1 1/2 cups water or vegetable stock
1/4 cup nutritional yeast
1 tablespoon tomato paste
1 tablespoon curry powder
1/2 cup cooked and drained chickpeas
1 teaspoon garlic powder
1 teaspoon onion powder
red pepper flake
black pepper
1 cup spinach or greens, roughly chopped
1/2 lemon, juiced
Toppings: plain vegan yogurt (I like Kite Hill’s Greek yogurt) and fresh cilantro [Homemade WFPB yogurt would be best!]

SAVORY BLACK BEAN CHILI OATS: Recipe at Monson Made This

Ingredients:
1/4 cup diced onion
1 clove garlic
1/2 cup gluten free steel cut oats
1 1/2 cup water or vegetable stock
3 to 4 tablespoons nutritional yeast
1/2 cup diced fire roasted tomatoes
1/2 cup black beans, drained and rinsed
2 tablespoons diced green chilis
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ancho chili powder
dash of cinnamon
1 cup spinach or greens
Toppings: 1/2 lime, juiced, fresh cilantro leaves and vegan yogurt (I prefer Kite Hill's Greek yogurt)

Recipe: here.

Recipe: here. Curiously, this is a vegan recipe but uses bouillon powder (!) I guess the author forgot to mention that it's a vegan bouillon powder.

Recipe: here. This recipe uses bouillon broth paste which needs to be replaced by a vegan broth.

An interesting Indian-style recipe that's oil-free! Towards the end, a 'yogurt sauce' is described. This sauce may be served along with the main recipe. If we replace this sauce with a WFPB sauce, we'd get a WFPB oil-free recipe!