This Vegan Vegetable Risotto recipe is a much healthier version of a traditional favorite!
Vegan Vegetable Risotto
3/4 cup short grain brown rice
1 small onion, chopped
3 cloves garlic, minced
1 cup chopped white button mushrooms
3 cups Brussels sprouts, cut in half
2 carrots, sliced
1/3 head green cabbage, sliced
1 cup vegetable broth or water
1/4 cup sesame Parmesan*
1/3 cup nutritional yeast
1/2 teaspoons black pepper
2 cups frozen green peas
2 or 3 tablespoons lemon juice
Sea salt
Boil 2 cups water in small saucepan. Add rice, cover, and cook until tender, about 25–30 minutes. In a medium saucepan, water sauté onion, garlic, and mushrooms for 3 minutes. Add Brussels sprouts, carrots, cabbage, and 1 cup water. Cover and cook until vegetables are tender, stirring occasionally. Add more water if needed to keep from sticking. Add peas, sesame Parmesan, and nutritional yeast. Cook 2–3 more minutes. Add lemon juice and pepper. Salt to taste.
*Sesame Parmesan
Recipe by Joanne Rochor, author of “Of These Ye May Freely Eat.”
1 cup unhulled sesame seeds
1/4 cup nutritional yeast
1 t onion powder
1/2 t garlic powder
1/2 t sea salt
Grind all ingredients in a coffee grinder or high-powered blender until smooth. Best when stored in the freezer.
