EASY CREAMY VEGAN MUSHROOM RISOTTO
This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley.
Provided by nutriciously
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
- Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
- Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 65.7 g, Fat 1.9 g, Fiber 5.4 g, Protein 12.4 g, SaturatedFat 0.2 g, Sodium 921.2 mg, Sugar 8.7 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abraham Nimako GYASI
[email protected]I used a white wine instead of dry white wine, and it turned out great. This recipe is very versatile.
Mikiyas Wendesen
[email protected]I added some fresh chives to the risotto, and it was delicious. I highly recommend this recipe.
mustapha progress
[email protected]This recipe is a keeper! I'll definitely be making it again.
Alisha Nur
[email protected]I made this for a dinner party, and everyone loved it. The risotto was creamy and flavorful, and the mushrooms were perfectly cooked.
Ron St. Onge
[email protected]This was my first time making risotto, and it was surprisingly easy! The end result was a delicious and impressive dish.
Abusayed Khan
[email protected]I'm always looking for new vegan recipes, and this one definitely didn't disappoint. The risotto was creamy and flavorful, and the mushrooms were cooked perfectly.
Malik Jazib
[email protected]I used brown rice instead of arborio rice, and it turned out great. This recipe is very versatile.
Alodin Mizi
[email protected]I added some fresh parsley to the risotto, and it was delicious. I highly recommend this recipe.
sibtain khan
[email protected]This recipe is a keeper! I'll definitely be making it again.
Sophia Garza
[email protected]I made this for a dinner party, and everyone loved it. The risotto was creamy and flavorful, and the mushrooms were perfectly cooked.
zunair zynii
[email protected]This was my first time making risotto, and it was surprisingly easy! The end result was a delicious and impressive dish.
Osego Morae
[email protected]I'm always looking for new vegan recipes, and this one definitely didn't disappoint. The risotto was creamy and flavorful, and the mushrooms were cooked perfectly.
Sha Jan
[email protected]I used cremini mushrooms instead of shiitake, and it was still amazing. This recipe is very versatile.
Hussnain Gohar
[email protected]I added some fresh thyme to the risotto, and it was delicious. I highly recommend this recipe.
javedmasi228 javedmasi228
[email protected]This recipe is a keeper! It's now my go-to recipe for vegan risotto.
Josephh Kisingah
[email protected]I made this for a dinner party, and everyone raved about it. The risotto was so creamy and flavorful, and the mushrooms were perfectly cooked.
Ariliya Yanez
[email protected]This was my first time making risotto, and it turned out great! The instructions were easy to follow, and the end result was a delicious and impressive dish.
Cairo allen Rao
[email protected]I'm not vegan, but I loved this recipe. The risotto was creamy and delicious, and the mushrooms were cooked perfectly.
Janissa Wagner
[email protected]This vegan mushroom risotto was a delight! The creamy sauce was rich and flavorful, and the mushrooms added a lovely savory earthiness.