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Creamy vegan cauliflower risotto with maple soy mushrooms


Cauliflower risotto with maple soy mushrooms

Ingredients 11
Servings 4
Time 10 mins

Ingredients

  • 340
    g
    uncooked risotto rice
  • 150
    g
    raw cauliflower rice
  • 500-700
    ml
    vegetable stock
  • 125
    ml
    coconut cream
  • 60
    ml
    nutritional yeast
  • 150
    g
    uncooked mushrooms
  • 60
    ml
    soy sauce
  • 60
    ml
    maple syrup
  • 15
    ml
    dried or fresh thyme
  • 60
    ml
    toasted pine nuts
  • salt and pepper to taste
 

Method

30 mins
 

Place the risotto rice and vegetable stock in a pot on medium on the stove, let it simmer for 15-20 mins before adding in the cauliflower rice and the nutritional yeast.

 

Let it cook for another 10 mins or so until translucent, add the coconut cream right before serving.

 

Sauté the mushrooms in olive oil, thyme and add the soy sauce and maple syrup at the end of the cooking until sticky.

 

Add a bit of salt and pepper if needed, serve with fresh thyme, crusty bread and toasted pine nuts.

 

Recipe shared with permission from Mariza - Life in the South blog. Dishes that are a mixture of cultural influences and that have been tweaked especially for the Chef at home.

 

Read more on: risotto  |  cauliflower  |  vegetarian  |  mushrooms  |  vegan
 

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2018-11-13 14:07
 
 
 
 
 
 
 
 
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