Creamy vegan cauliflower risotto with maple soy mushrooms
4 servings
Prep: 10 mins,
Cooking: 30 mins
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Ingredients (11)
340 g | risotto rice — uncooked |
150 g | raw cauliflower rice |
500-700 ml | stock — vegetable |
125 ml | coconut cream |
60 ml | nutritional yeast |
150 g | mushrooms — uncooked |
60 ml | soy sauce |
60 ml | maple syrup |
15 ml | thyme — dried or fresh |
60 ml | pine nuts — toasted |
salt and freshly ground black pepper — to taste |
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