Fat Free Vegan Risotto

• Vegan
• Gluten free

• Produce

  • 1 cup Cauliflower
  • 2 tsp Garlic powder
  • 8 Mushrooms
  • 2 tsp Onion powder
  • 1 Parsley, fresh

• Refrigerated

  • 1 cup Oat or rice milk, unsweetened

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 6 tbsp Nutritional yeast
  • 1/2 tsp Sea salt

Found on simpleveganblog.com

Description

Ingredients

• ½ cup brown rice (100 g)
• 8 mushrooms
• 1 cup chopped cauliflower (100 g)
• 1 cup unsweetened oat or rice milk (250 ml)
• 1 tbsp lemon juice
• 2 tsp garlic powder
• 2 tsp onion powder
• 6 tbsp nutritional yeast
• ½ tsp sea salt
• Fresh parsley for garnish (optional)

Directions

• Preheat the oven to 355ºF or 180ºC.
• Cook the rice according to package directions. Use vegetable broth instead of water for a more intense flavor.
• Line a baking tray with some parchment paper. Slice the mushrooms, place them onto the baking tray and bake them for about 15 or 20 minutes or until golden brown.
• Cook the cauliflower and the milk in a saucepan or a skillet until the cauliflower is soft (5-7 minutes).
• Place the cauliflower and the milk in a blender with the rest of the sauce ingredients (lemon juice, garlic powder, onion powder, nutritional yeast and salt) and blend until smooth.
• Mix the sauce with the rice in a skillet and cook for about 2 minutes.
• Serve with the baked mushrooms and some chopped parsley on top.