Vegan risotto with roasted seasonal veg

Name: Vegan risotto with roasted seasonal veg
Yield: 3 servings
Cuisine: British
Ingredients: 1 onion; 2 cloves garlic; 120 g mushrooms; 2 large beetroot; 1 head cauliflower; 1/2 block tofu; 3-4 sprigs thyme; 500 ml vegan stock; 1 tablespoon vegan butter alternative; 2 tablespoons nutritional yeast; 160 g rice; Handful spinach; Pinch salt; Pinch pepper

Sam Meadley @samm

Bristol, England, United Kingdom

I usually lean on soya cream to make a #vegan risotto but I didn’t have any in so instead I made a roux from stock, vegan butter alternative and nutritional yeast which made it nutty tasty and thickens to a nice consistency as the rice cooks. Inspired as usual by the lovely #seasonsupply veg and community around it.

Sam Meadley @samm

Bristol, England, United Kingdom

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Ingredients

3 servings

1onion
2 clovesgarlic
120 gmushrooms
2large beetroot
1 headcauliflower
1/2 blocktofu
3-4 sprigsthyme
500 mlvegan stock
1 tablespoonvegan butter alternative
2 tablespoonsnutritional yeast
160 grice
Handfulspinach
Pinchsalt
Pinchpepper

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Steps

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!