Easy Vegan Mushroom Quinoa "Risotto"

Winter might be officially over but cold rainy days are still here in Perth. While I wait for the warmer days I will enjoy a few more wintery dishes like this vegan quinoa risotto. And for the Northern hemisphere peeps this is the perfect recipe to have this fall!

This recipe is not like your traditional risotto as it does not have rice! white wine! cream or parmesan! but I promise it is still yummy! I also did not use dried portobello or other fancy mushrooms as I don't have the time or the money to get them. I just used swiss brown mushrooms from my local farmers market. I hope you like this recipe.

Vegan Mushroom Quinoa Risotto

• 500gr swiss brown mushroom diced
• 2 cups of quinoa
• 1 litre vegetable stock
• 3 cloves of garlic
• Dried italian herbs
• Parsley to top
• 1/3 cup of Nutritional yeast
• 1tsp of salt

Steps:

1. Cook your quinoa in water in it own pot for 5 minutes - not fully cooked
2. In the meantime in a large pan cook the mushrooms with garlic,
3. Reduce the heat and add the herbs, half cooked quinoa and vegetable stock a little at a time on a low heat. Add more or less of stock as needed. 
4. Once the quinoa is fully cooked and the stock absorbed add in the nutritional yeast and salt. 
5. Serve! 

Tweet

Subscribe to receive free email updates: