Steel-Cut Oat Porridge with Toasted Walnuts and Red Miso Reduction

In a heavy-bottomed saucepan, bring 300ml of water to a gentle boil.

Whisk in the steel-cut oats and a pinch of sea salt.

Reduce heat to low and simmer, partially covered, for 20-25 minutes until the oats are creamy but still have a distinct, nutty chew.

While the oats cook, finely dice the seitan chunks and sauté them in a small non-stick pan until they develop a crisp, golden-brown edge.

In a small ramekin, whisk the red miso paste with 1 tablespoon of warm water until smooth to create a concentrated umami reduction.

Once the oats reach your desired consistency, fold in the miso reduction until fully incorporated, allowing the color to deepen to a rich amber.

Ladle the hot porridge into a shallow bowl.

Top with the seitan 'croutons' for a savory protein boost and scatter the glazed walnuts over the surface for texture.

Finish with a final crack of black pepper if desired.