Cooking ‘FEVER’ishly Creamy vegan cauliflower risotto with maple soy mushrooms

2019-05-08 06:00
PHOTO: food24

PHOTO: food24

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• 340 g uncooked risotto rice

• 150 g raw cauliflower rice

• 500-700 ml vegetable stock

• 125 ml coconut cream

• 60 ml nutritional yeast

• 150 g uncooked mushrooms

• 60 ml soy sauce

• 60 ml maple syrup

• 15 ml dried or fresh thyme

• 60 ml toasted pine nuts

• salt and pepper to taste

Method 30 mins

Place the risotto rice and vegetable stock in a pot on medium on the stove, let it simmer for 15-20 mins before adding in the cauliflower rice and the nutritional yeast.

Let it cook for another 10 mins or so until translucent; add the coconut cream right before serving.

Sauté the mushrooms in olive oil, thyme and add the soy sauce and maple syrup at the end of the cooking until sticky.

Add a bit of salt and pepper if needed, serve with fresh thyme, crusty bread and toasted pine nuts.

Recipe shared with permission from Mariza — Life in the South blog.

— FOOD24.


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