Creamiest Vegan Banana Risotto To-Die-For

The combination of ingredients in this tasty recipe may shock you at first, but, I urge you to put all prejudice aside.

You know I always strive for the ultimate depth and richness of taste in all recipes I publish on this blog, and this is one that scores very high on these points.

The rice-banana combo ensures a texture your taste buds will keep craving, while the creaminess gives the ultimate oh-so-satisfying feeling every vegan meal should provide!

This delicious dish is one of 808 Best Vegan Recipes, some of which I am sharing here for free.

Don’t miss the chance to get your hands on this one-of-a-kind cookbook at 50% off!

Ingredients

  • 225g / 1 1/4 cup rice
  • 55g / 1/4 cup margarine
  • 1 small onion
  • 1 green pepper
  • 30g / 1/4 cup flour
  • 570ml / 2 1/2 cups soy milk
  • 30g / 1/4 cup vegan hard ‘cheese’ (Cheezly Mozzarella works well)
  • 455g / 1lb green tipped bananas

Preparation

Cook the rice until tender.

Chop the onion, slice the green pepper into thin strips and sauté them in 30g / 2 tbsp margarine until tender.

Stir this mixture into the cooked rice.

Melt the rest of the margarine and stir in the flour. Slowly add the soy milk, stirring constantly to avoid

lumps. Bring to the boil and simmer for 1 minute. Add the ‘cheese’ and stir until melted.

Peel and slice the bananas thinly and mix in with the rice mixture. Season to taste with salt and pepper.

Put a layer of the rice mixture into a greased baking dish. Cover with a layer of the sauce. Repeat the

layers until all ingredients are used up, ending with the sauce on top.

Bake in a moderate oven at 350F / 180C for about half an hour.

This recipe is one of 808 tastiest picks

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