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Home Dish Vegan risotto with roasted seasonal veg

Vegan risotto with roasted seasonal veg

Name: How to cook Vegan risotto with roasted seasonal veg - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Sam Meadley

Vegan risotto with roasted seasonal veg

I usually lean on soya cream to make a #vegan risotto but I didn’t have any in so instead I made a roux from stock, vegan butter alternative and nutritional yeast which made it nutty tasty and thickens to a nice consistency as the rice cooks. Inspired as usual by the lovely #seasonsupply veg and community around it.

Ingredient

Food ration :

3 servings

onion

2 cloves

garlic

120 g

mushrooms

large beetroot

1 head

cauliflower

1/2 block

tofu

3-4 sprigs

thyme

500 ml

vegan stock

1 tablespoon

vegan butter alternative

2 tablespoons

nutritional yeast

160 g

rice

Handful

spinach

Pinch

salt

Pinch

pepper

Cooking instructions

* Step 1

Preheat the oven to 200°C, peel and beetroot and cut in to cubes. Add to an oiled tray with a little salt and roast until tender.

* Step 2

Chop the garlic and onion and fry in a big old pan for about 5 minutes.

* Step 3

In the meantime, chop the tofu in to cubes and cut the mushrooms how you like.

* Step 4

Add the mushrooms and tofu to the pan and fry for a few minutes.

* Step 5

Measure out your rice and add to the pan. After a minute begin to gradually add the stock.

* Step 6

At this point I added a generous tablespoon of vegan butter and a couple of tablespoons of nutritional yeast to thicken the stock. Add the fresh thyme at this point.

* Step 7

Continue to gradually add the stock until the rice is cooked. You might not need all the stock. Around 10 minutes before it’s ready chop the cauliflower and place it in the oven with the beetroot.