Tag Archives: vegan

Vegan Lentil Loaf

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Lentil Loaf

Vegan Thanksgiving Lentil Loaf

This festive vegan lentil loaf, with pumpkin and sweet potato mash, vegan gravy, and cranberry pear sauce is perfect for the holidays.

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 645
Author: Sina

INGREDIENTS
For the Vegan Lentil Loaf:
1.5 cups brown lentils
2 onions, chopped
2 large cloves of garlic, minced
2 tablespoons ground flax seeds
3/4 cup walnuts
1 large carrot, cut into small pieces
1 cup rolled oats
2 tablespoon tomato paste
1/3 cup + 1 tablespoon unsweetened almond or soy milk
2 teaspoons soy sauce
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons rosemary
2 tablespoons fresh parsley, chopped
salt
black pepper
For the Mashed Pumpkin and Sweet Potato Casserole:
1 small Hokkaido squash (about 35 oz), cut into small pieces
16 oz sweet potato, cut into small pieces
7 oz potatoes, cut into small pieces
3 tablespoons vegan margarine
1/4 cup rolled oats
1/4 cup walnuts or Brazil nuts, chopped
salt
pepper
red pepper flakes
For the Vegan Gravy:
1 onion
1 carrot, cut into small pieces
2 celery stalks, chopped into small pieces
1 clove of garlic, minced
2 tablespoons tomato paste
1 tablespoon flour
1/3 cup dry red wine (use a vegan brand)
1 1/4 cups vegetable broth
1/2 teaspoon oregano
1 teaspoon paprika powder
1/2 teaspoon rosemary
salt
black pepper
For the Cranberry Pear Sauce:
1 cup cranberries
2 tablespoons coconut or brown sugar
2 pears, cut into medium-sized chunks
3/4 cup water
1/4 teaspoon ground ginger
1 can pear halves

INSTRUCTIONS

Lentil Loaf:

  • First, cook the lentils according to the instructions on the package. Then put about 6 tablespoons of the cooked lentils aside. You’ll need them later on to give the lentil loaf a bit more texture. Sauté the onion and garlic for about 2 minutes. Then add the chopped carrots and cook them for another 3 minutes. Put all ingredients except the spices into a blender or food processor and blend until you have a sticky but chunky mixture. It’s very important that you make sure to not overdo it, so you still got some texture.
  • Add the remaining lentils and season with thyme, oregano, salt, pepper, and fresh parsley.
  • Place the mixture into a loaf pan lined with parchment paper. Make sure to let the parchment paper overlap the loaf pan, so it’s easier to remove the lentil loaf once it’s done. Bake the vegan meat loaf for 60 minutes at 350°F. Let the lentil loaf cool down for a bit in the loaf pan before serving it.I highly recommend making the lentil loaf the night before and reheating it on the next day (at 350°F for about 20 minutes). This way it will be much firmer. 

Pumpkin and Sweet Potato Mash:

  • In the meantime, make the pumpkin and sweet potato mash. Cut both into small cubes and cook for about 10-15 minutes or until soft. Mash with a potato masher and add the vegan margarine, salt, pepper, and a pinch of nutmeg.
  • For the nut-oat topping, chop the walnuts or Brazil nuts into small chunks and roast them in a small pan for about 2 minutes. Then add the oats and some more vegan margarine. Season with salt, pepper, and red pepper flakes. Pour the mashed sweet potato and pumpkin into a baking dish and sprinkle with the nut-oat topping. Bake for 15 minutes at 350 °F.I highly recommend making this lentil loaf the night before and storing it in the fridge overnight. This way it will be much firmer and all you have to do on the next day is reheating it in the oven for 20 minutes at 350 °F.

Vegan Gravy:

  • Sauté the onion and the garlic for about 2-3 minutes. Then add the carrots and the celery and cook for another 3 minutes. Stir in the tomato paste and cook until it becomes slightly brown. Then stir in the flour and deglaze with red wine. Allow to evaporate. Then add the vegetable broth. Season with oregano, paprika powder, rosemary, salt, and pepper.
  • Reduce the heat and simmer for 25 minutes. Pour the gravy through a sieve using a ladle. Put it back into the pot, so you can heat it up once the rest is ready to eat.

Cranberry Pear Sauce:

  • For the cranberry pear sauce, cut the pears into medium-sized cubes. Put them into a small sauce pan together with the cranberries.
  • Add the water and coconut or brown sugar and cook for about 15 minutes until the cranberries are popped and the pears are soft. To give it some more flavor, add some ground ginger. The sauce is supposed to thicken to a jam-like consistency. Serve the cranberry pear sauce in canned pear halves.


NUTRITION
Calories: 645kcal | Carbohydrates: 80g | Protein: 28g | Fat: 25g | Saturated Fat: 3g | Sodium: 720mg | Fiber: 30g | Sugar: 8g | Vitamin A: 6465IU | Vitamin C: 16mg | Calcium: 159mg | Iron: 9mg



 

Vegan Mushroom Wellington

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Mushroom Wellington

Flaky, Golden and Delicious this Vegan Mushroom Wellington is sure to take center stage at your Christmas feast

A fantastic vegan version of the classic beef wellington. Tender mushrooms wrapped up in a flaky vegan puff pastry. This recipe is a perfect for a vegan Christmas or Thanksgiving entrée, or any time you need a dish that impresses
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 517
Author: Delicious Everyday

INGREDIENTS
4 large Portobello mushrooms stalks trimmed and cleaned
3 large onions peeled and chopped
3 tbsp. olive oil
300 g baby spinach (10 1/2 oz.)
4 sprigs of thyme leaves picked
1 vegan puff pastry
1 tbsp. Dijon mustard
salt and pepper to taste
VEGAN EGG WASH
1 tbsp. aquafaba (chickpea water)
1 tbsp. almond or cashew milk
1 tsp neutral flavored oil
1/2 tsp maple syrup or brown rice syrup

INSTRUCTIONS

  • Place a large frying pan over a low to medium-low heat. Add the 1 /2 tbsp. of olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook, stirring occasionally, for 15 to 20 minutes, until the onions are golden brown. Keep an eye on the onions to make sure they don’t catch.
  • Remove the onions from the pan and return the pan to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
  • Increase the heat to medium/high and return the pan to the heat. Add the remaining olive oil and place the mushrooms, top side down. Cook until lightly golden (about 5 minutes) before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, and drain on paper towel top side up as they will release a lot of liquid as they cool. Transfer the onions, spinach and mushrooms to the refrigerator and cool completely.
  • Preheat the oven to 200 degrees Celsius (390 Fahrenheit). Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread half the caramelized onions over the middle third of the pastry, making sure to leave an extra 2cm (3/4 inch) border at the edge of the pastry. Top with half of the baby spinach. Spread the Dijon mustard over the mushrooms and season well with salt and pepper. Place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach and onions.
  • Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
  • To make the vegan egg wash whisk all of the ingredients together in a bowl. Very lightly coat with the vegan egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of vegan egg wash and freezing the pastry for a further 10 minutes.
  • Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.


NUTRITION
Calories: 517kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 8g | Sodium: 272mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7080IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 4mg



 

Vegan Black Bean Chili

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Black Bean Chili

Overhead shot of a bowl of vegan black bean chili garnished with Fritos and sour cream

Healthy food can also be hearty and satisfying! Don’t believe me? TRY THIS VEGAN BLACK BEAN CHILI! It’s loaded with over 50% of your daily fiber in each serving and filled with fresh Mexican flavors. This chili will fill you up and fuel you through your busy day!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8
Calories: 284
Author: Kylie Lato

INGREDIENTS
1 tablespoon olive oil
1 red onion, diced
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon sugar
1 (14.5 oz) can diced tomatoes
2 teaspoons diced chipotles in adobo
(3) 15 oz. can black beans, drained and rinsed
1 cup uncooked split red lentils
(2) 15 oz. cans tomato sauce
2–3 cups vegetable broth
juice of 1 lime
Kosher salt
fresh cracked pepper
Garnish:

Fritos
vegan sour cream
fresh chopped cilantro
sliced jalapeno

INSTRUCTIONS

  • Heat olive oil in a large pot over medium heat. Add onion along with a large pinch of salt and pepper. Cook 4-5 minutes, stirring frequently.
  • Add garlic, chili powder, cumin, and sugar and cook for another minute, stirring frequently.
  • Stir in tomatoes, chipotles in adobo, black beans, lentils, and a large pinch of salt and pepper.
  • Then add tomato sauce and 2 cups vegetable broth.
  • Cover, turn heat to medium-high and bring to a simmer.
  • Reduce heat and simmer over medium-low for 5-7 minutes or until lentils are tender, stirring frequently. Add remaining cup of broth if desired.
  • Stir in the juice of 1 lime and season to taste with salt and pepper.
  • Garnish with Fritos, sour cream, and fresh chopped cilantro.


NUTRITION
Calories: 284kcal | Carbohydrates: 50g | Protein: 17g | Fat: 3g | Saturated Fat: .5g | Cholesterol: 0mg | Sodium: 910mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2%| Vitamin C: 13% | Calcium: 8%| Iron: 35%



 

Spicy Garlic Enchilada Soup

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Spicy Garlic Enchilada Soup

This Spicy Garlic Enchilada Soup is made in one pot, insanely delicious and super easy to make. Naturally vegan, gluten free and amazing for dinner, lunch, meal prep and work lunch. Try it now you won't believe how easy it is! #vegan #glutenfree #dairyfree # vegetarian #enchilada #soup #dinner #lunch #mealprep #worklunchideas #onepotmeals #enchiladasoup #contentednesscooking

This Spicy Garlic Enchilada Soup is super easy to make in one pot, and entirely vegan and gluten free. It’s also protein rich, packed with bold flavors and so delicious.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 274
Author: Florian

INGREDIENTS
2 cups enchilada sauce
6 cloves garlic, minced
2 Tbs Enchilada seasoning
3 cups vegetable broth
2 15 oz black beans
1 cup peeled corn
salt, pepper to taste
OPTIONAL ADD ONS:
3/4 cup onions
2 bell peppers
7 oz can jalapenos

INSTRUCTIONS

  • In a pot, heat a bit of oil or vegetable broth for frying without oil. Add garlic, optional onions, and fry them for around 5 minutes.
  • Next add enchilada sauce and seasoning, black beans, corn, vegetable broth and optional jalapeños and bell peppers.
  • Cook for 10 minutes more on medium heat. 5Serve in bowls or on plates.


NUTRITION
Calories: 274kcal | Carbohydrates: 46g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 1592mg | Fiber: 17g | Sugar: 3g |



 

Vegan Caramelized Onion & Spinach Pizza Rolls

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful, maybe not tonight but it sure looks good!

Vegan Caramelized Onion & Spinach Pizza Buns

Vegan Caramelized Onion & Spinach Pizza Buns

These Savory Vegan Pizza Buns are made with a homemade herb filled dough filled with muir glen tomato sauce, caramelized onions, spinach, and topped with nutritional yeast. You won’t be able to eat just one!
Prep Time: 30 minutes
Cook Time: 38 minutes + 1 hour
Total Time: 2 hours and 8 minutes
Servings: 12
Calories: 225
Author: Megan

INGREDIENTS
Pizza Dough Ingredients
1 cup warmed almond milk (or other vegan milk)
2 Tbsp sugar
2 1/4 tsp active dry yeast (1 standard packet, 7 grams)
1/4 cup oil (olive or avocado oil recommended)
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried basil
3 cups all purpose flour (375 grams)
1.5 tsp salt
Caramelized Onions & Spinach
1 large onion, sliced
4 cups spinach, loosely packed
2 Tbsp vegan butter/ cooking oil
salt & pepper to taste
Bun Filling
2/3 cup Muir Glen Tomato Sauce
8-10 leaves fresh basil, torn
1-2 Tbsp nutritional yeast (optional)

INSTRUCTIONS

Make The Pizza Dough 24-48 hours ahead of baking

  1. Add your warmed almond milk, and sugar to a mixing bowl and whisk together. Next, add the yeast to the bowl and whisk. Let sit 5 minutes to make sure the yeast is activated and forming bubbles.
  2. Once you’re sure the yeast is active, add in your oil and pizza dough spices and whisk together. Then, begin adding your flour 1/2 cup at a time with the salt and mix together until a thick dough forms.
  3. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, mix in all the flour to start. Then, flour your hands and turn the dough out onto a well-floured surface and knead for 5-7 minutes. The dough should be tacky, but not sticky, when kneaded and should be easy to stretch without tearing.
  4. Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl (I lightly coat my bowl with olive oil), cover with plastic wrap, and let rise in the fridge for 24-48 hours.
  5. About 1 hour before you are ready to fill & bake the buns, remove the dough from the fridge, punch the dough down, form back into a ball, and let rise 1 more hour before shaping the dough. The dough will be stiff right out of the fridge and needs this time to reactivate.

Making the caramelized onions & spinach

  1. While the dough is rising, make the caramelized onions and spinach.
  2. To caramelize the onions, begin by adding 2 Tbsp of butter to a large frying pan and melt. Once melted, add in the sliced onions and cook at low heat for 20-30 minutes until soft, sweet, and brown. Make sure to stir frequently to evenly cook the onions.
  3. Once the onions are caramelized and browned, add the spinach to the frying pan, mix with the onions, and cook 2 more minutes until wilted. Remove from the heat and set aside.

Making the buns

  1. Preheat your oven to 375F.
  2. After the dough has completed the second rise, turn the dough out onto a well-floured surface. Dust your rolling pin with flour and roll the dough out into a 1/2 inch thick rectangle.
  3. Next, add the Muir Glen tomato sauce to the buns and spread out over the dough. Make sure to leave a 2-inch border around the dough without filling.
  4. Then, add the caramelized onion & spinach mixture on top of the tomato sauce and spread out evenly. Sprinkle the fresh basil on top.
  5. Now that all the toppings are on the dough, roll it into a log. Make sure to tuck in the filling as you go so it does not escape out the sides of the dough. Pinch the dough together at the seam to seal the rolls. Then, roll the dough over so the pinched seam is facing down.
  6. Cut the dough into 12 evenly sized slices and place into a greased 9 x 13 inch pan. As a final step, sprinkle the nutritional yeast on top of the buns.
  7. Bake for 34-38 minutes until the buns are browned on the outside and cooked, yet soft, on the inside.
  8. Slice the buns and serve with a side of warm tomato sauce for dipping. Enjoy!


NUTRITION
Calories: 225kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 441mg | Fiber: 3g | Sugar: 4g |



 

Vegan Avocado Pesto Pasta

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Avocado Pesto Pasta

Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background

Vegan avocado pesto pasta is a filling twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 416
Author: Cassidy

INGREDIENTS
8 ounces dry pasta of choice
1 medium avocado, skin and seed removed
2 tablespoons olive oil
1 and 1/2 cups basil, loosely packed
1 cup frozen spinach, thawed
3 cloves garlic
1/4 cup cashews
2 tablespoons lemon juice, from one lemon
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

INSTRUCTIONS

  • Cook pasta according to package instructions.
  • Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
  • Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.


NUTRITION
Calories: 416kcal | Carbohydrates: 52g | Protein: 11g | Fat: 2g | Saturated Fat: 2g | Sodium: 183mg | Fiber: 6g | Sugar: 2g |



 

Gnocchi with Garlic Cream Tomato Sauce

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Gnocchi with Garlic Cream Tomato Sauce

Gnocchi with Garlic Cream Tomato Sauce | #vegan #glutenfree #contentednesscooking #creamy #tahini

Amazingly delicious and super easy to make Gnocchi with Garlic Cream Tomato Sauce. Entirely vegan, gluten free and made with tahini for creaminess and taste. No need for cream or other dairy.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
Servings: 4
Calories: 340
Author: Florian

INGREDIENTS
1 lb Gnocchi (I used gluten free)
12 oz marinara, store bought or homemade
3 cloves garlic, peeled and chopped
2 Tbs nutritional yeast
1/3 cup tahini
salt, pepper to taste

INSTRUCTIONS

  • Cook the gnocchi according the manufacturer’s directions. Drain them, then transfer them back in the same casserole.
  • Next add marinara, tahini, garlic, and warm over medium heat. Divide into bowls and plates.
  • NOTES
  • Instead of cooking, you can also fry the gnocchi. Heat 2 Tablespoons olive oil in a skillet, add the gnocchi and enjoy.


NUTRITION
Calories: 340kcal | Carbohydrates: 56g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 821mg | Fiber: 7g | Sugar: 8g |



 

Vegan Mushroom Bolognese

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Vegan Mushroom Bolognese

Mushroom bolognese served with pappardelle in a white bowl

Vegan mushroom Bolognese takes a little time (but not too much effort, pinky promise!) and the result is worth every minute. Portobello mushrooms are the perfect alternative to beef or pork for a rich and hearty Bolognese sauce. 
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Servings: 6
Calories: 240
Author: Danielle Esposti

INGREDIENTS
1.5 lb portobello mushrooms, diced to 1”
6 tbsp olive oil
1 large sweet onion, diced to ½”
1 medium carrot, peeled and finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
2 tbsp tomato paste
1 c dry red wine
1 28-oz can crushed tomatoes
1-2 tsp kosher salt
1 tsp cracked black pepper
1 bay leaf
1 bundle fresh thyme, or 1 tsp dried thyme
chopped fresh parsley, to taste, for garnish

INSTRUCTIONS

  • Heat the olive over high heat in a Dutch oven until shimmering. Add the mushrooms and toss to coat in the fat. Cook, stirring occasionally, until the mushrooms release their liquids and then the liquid evaporates, about 25 minutes. You’ll know the liquid has completely evaporated when a thin coating of oil remains at the bottom of the pot.
  • Reduce the heat to medium high. Add the onions, carrots, celery, and garlic, then toss to combine. Sauté, stirring occasionally, until the onions are translucent, about 10 minutes.
  • Add the tomato paste and work into the vegetables; stir frequently until dark red in color, about 2 minutes.
  • Pour in the red wine and deglaze the pot, stirring up any browned bits from the bottom. Continue cooking until the wine stops bubbling, 2-3 minutes.
  • Add the tomatoes and season with salt and pepper. Give everything a good stir, then top with the bay leaf and fresh thyme. Cook at least 20 minutes more and up to 1 hour, until the flavors have melded and the Bolognese is deep red in color.
  • Toss half the mushroom Bolognese with one pound cooked pappardelle noodles. Portion into bowls and finish with an additional scoop of Bolognese. Serve immediately.


NUTRITION
Calories: 240kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 144% | Vitamin C: 29%| Calcium: 22%| Iron: 4%


 

Creamy Mushroom Vegan Risotto

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Creamy Mushroom Vegan Risotto

Pin it!

This rich and creamy vegan risotto brings all the umami flavor. It’s simple enough to make for a mid-week dinner, yet decadent enough for entertaining.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 479
Author: Hannah Sunderani

INGREDIENTS

For the risotto:

  • 1 white onion (about. 250g)
  • 3 cloves garlic
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 1/2 cup arborio rice
  • 5 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 1/3 cup parsley , chopped

For the balsamic mushrooms:

  • 16 oz cremini mushrooms (1 small box)
  • 2 tbsp coconut oil
  • pinch sea salt
  • 1 tbsp balsamic vinegar

INSTRUCTIONS

  • Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).
  • Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.
  • While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.
  • Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.


NUTRITION
Calories: 479kcal | Carbohydrates: 76g | Protein: 15g | Fat: 16g | Saturated Fat: 12g | Sodium: 919mg | Fiber: 5g | Sugar: 10g |