Vegan risotto with roasted seasonal veg

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, vegan risotto with roasted seasonal veg. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegan risotto with roasted seasonal veg is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vegan risotto with roasted seasonal veg is something which I have loved my entire life.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook vegan risotto with roasted seasonal veg using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vegan risotto with roasted seasonal veg:
  1. Make ready 1 onion
  2. Prepare 2 cloves garlic
  3. Make ready 120 g mushrooms
  4. Take 2 large beetroot
  5. Prepare 1 head cauliflower
  6. Make ready 1⁄2 block tofu
  7. Get 3-4 sprigs thyme
  8. Prepare 500 ml vegan stock
  9. Prepare 1 tablespoon vegan butter alternative
  10. Take 2 tablespoons nutritional yeast
  11. Get 160 g rice
  12. Make ready Handful spinach
  13. Make ready Pinch salt
  14. Make ready Pinch pepper

Vegan risotto with roasted seasonal veg. Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, vegan risotto with roasted seasonal veg. One of my favorites food recipes.

Instructions to make Vegan risotto with roasted seasonal veg:
  1. 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.
  2. Chop the garlic and onion and fry in a big old pan for about 5 minutes.
  3. In the meantime, chop the tofu in to cubes and cut the mushrooms how you like.
  4. Add the mushrooms and tofu to the pan and fry for a few minutes.
  5. Measure out your rice and add to the pan. After a minute begin to gradually add the stock.
  6. 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.
  7. 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.
  8. Once the rice is cooked, add the spinach, turn off the heat and put a lid on the pan.
  9. When the cauliflower is cooked, plate up the risotto, add the roasted veg and enjoy!

Today, we're going to prepare a special dish, vegan risotto with roasted seasonal veg. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. Vegan risotto with roasted seasonal veg is one of the most popular of.

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