Creamy vegan cauliflower risotto with maple soy mushrooms

4 servings Prep: 10 mins, Cooking: 30 mins
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By Food24 April 12 2019
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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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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.

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