Creamy vegan cauliflower risotto with maple soy mushrooms
|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|
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.