Vegan risotto with roasted seasonal veg. I love this vegan take on risotto. It is creamier than any other risotto I've had, thanks to the addition of cashew cream and nutritional yeast. It can go with any roasted vegetables; just use what is in season.

When making risotto, we like to use both vegetable broth and a vegetarian bouillon cube for maximum flavor. The Perfect Vegan Risotto Begins With the Perfect Vegan Recipe. James And James / Getty Images. You can have Vegan risotto with roasted seasonal veg using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegan risotto with roasted seasonal veg

You need 1 of onion.
You need 2 cloves of garlic.
It's 120 g of mushrooms.
Prepare 2 of large beetroot.
You need 1 head of cauliflower.
Prepare 1/2 block of tofu.
It's 3-4 sprigs of thyme.
It's 500 ml of vegan stock.
You need 1 tablespoon of vegan butter alternative.
Prepare 2 tablespoons of nutritional yeast.
You need 160 g of rice.
It's Handful of spinach.
You need Pinch of salt.
Prepare Pinch of pepper.

Whether or not you add wine to your. This vegetable risotto made in the Instant Pot was a favorite dinner this week. Like the Beet Salad I posted last week, this one was also. Roasted squash gives this vegetarian supper for two a deep autumnal flavour.

Vegan risotto with roasted seasonal veg instructions

Preheat the oven to 200°C, peel and beetroot and cut in to cubes. Add to an oiled tray with a little salt and roast until tender..
Chop the garlic and onion and fry in a big old pan for about 5 minutes..
In the meantime, chop the tofu in to cubes and cut the mushrooms how you like..
Add the mushrooms and tofu to the pan and fry for a few minutes..
Measure out your rice and add to the pan. After a minute begin to gradually add the stock..
At this point I added a generous tablespoon of vegan butter and a couple of tablespoons of nutritional yeast to thicken the stock. Add the fresh thyme at this point..
Continue to gradually add the stock until the rice is cooked. You might not need all the stock. Around 10 minutes before it’s ready chop the cauliflower and place it in the oven with the beetroot..
Once the rice is cooked, add the spinach, turn off the heat and put a lid on the pan..
When the cauliflower is cooked, plate up the risotto, add the roasted veg and enjoy!.

This fresh vegan one-pot supper makes the most of the season's fresh produce - plus it's a great way to get kids to eat their veg. Easy Vegan Mushroom Risotto made in Instant Pot Pressure cooker. Serve with roasted seasonal veggies or a side salad! This is a very buildable recipe. Serve with a side salad, garlic bread, crispy breaded tofu or roasted vegetables.