This fat-free vegan risotto is perfect for Valentine’s Day or any other special occasion, although you can make it anytime because is an easy and delicious recipe. As the risotto is quite simple, you can make dozens of different versions using seasonal produce, herbs, spices, tempeh, tofu or whatever!
You only have to follow 3 simple steps: cook the rice, bake the mushrooms and make the sauce. Mix everything and enjoy! We promise you is even easier than it sounds and is much healthier than traditional risotto. Besides, you can add some extra virgin olive oil or some vegan fat if you want, but it’s not necessary, because the risotto is super tasty.
My body doesn’t like mushrooms, so Alberto ate them and I cooked some broccoli in boiling water for 1 or 2 minutes and add them to my risotto, so simple and delicious! This recipe tastes great without the mushrooms and you don’t need to add any veggie, but we always do because vegetables are so important, don’t forget to eat them every day!
What are your favorite veggies? Please let us know! ?
- You can sauté the mushrooms in some olive oil (if you’re not following a low-fat diet), vegetable broth, vinegar, water, soy sauce or tamari, instead of baking them .
- We know traditional risotto is not made with brown rice, but we use it because is healthier, but feel free to use another type of rice.
- We usually use oat or rice milk, but there are so many plant milks you can use instead. Homemade plant milks are healthier, taste better and are really easy to make.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
- ½ cup brown rice (100 g)
- 8 mushrooms
- 1 cup chopped cauliflower (100 g)
- 1 cup unsweetened oat or rice milk (250 ml)
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 6 tbsp nutritional yeast
- ½ tsp sea salt
- Fresh parsley for garnish (optional)
- Preheat the oven to 355ºF or 180ºC.
- Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.
- Line a baking tray with some parchment paper. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown.
- Cook the cauliflower and the milk in a saucepan or a skillet until the cauliflower is soft (5-7 minutes).
- Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, nutritional yeast and salt) and blend until smooth.
- Mix the sauce with the rice in a skillet and cook for about 2 minutes.
- Serve with the baked mushrooms and some chopped parsley on top.
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!