Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan risotto with roasted seasonal veg. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vegan risotto with roasted seasonal veg is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vegan risotto with roasted seasonal veg is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have vegan risotto with roasted seasonal veg using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vegan risotto with roasted seasonal veg:

1. Prepare 1 onion
2. Get 2 cloves garlic
3. Make ready 120 g mushrooms
4. Prepare 2 large beetroot
5. Make ready 1 head cauliflower
6. Get 1/2 block tofu
7. Take 3-4 sprigs thyme
8. Take 500 ml vegan stock
9. Take 1 tablespoon vegan butter alternative
10. Make ready 2 tablespoons nutritional yeast
11. Prepare 160 g rice
12. Take Handful spinach
13. Prepare Pinch salt
14. Take Pinch pepper

Steps to make Vegan risotto with roasted seasonal veg:

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!

So that is going to wrap this up with this exceptional food vegan risotto with roasted seasonal veg recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!