Creamy Vegan Mushroom Quinoa ‘Risotto’

A creamy vegan risotto accompanied by deliciously seasonal veggies and anti-oxidant rich roasted mushrooms.

The secret to this risotto is to let it cook down over and over each time you add the mushroom broth. As the broth absorbs, the quinoa becomes creamier, no dairy or cheese needed! The cooking sherry also brings a lovely flavor – truly, that risotto taste you might find in a restaurant. You could also use a dry white wine instead if you had that on hand. Making this dish while drinking the wine could also be a fun time. Low-stress recipes lend themselves to a little grown-up treat, no?


  • 2 cups baby bella or shiitake mushrooms, stems removed and reserved
  • 1 tsp onion powder
  • 1 tsp salt + a few pinches extra
  • 1 1/2 cups cooked quinoa (3/4 cup dry + 1 1/2 cups water)
  • 1 1/2 tbsp coconut oil, divided
  • 4 green onions
  • 2 tbsp sherry
  • 1 1/2 tsp tamari
  • 3 large kale leaves
  • 1 bunch baby beets, green tops removed and reserved

You might also enjoy this Superbly Creamy Vegan Mushroom and Tomato Risotto


1. Remove mushroom stems and bring to a boil in 2 cups water with 1 tsp onion powder and 1 tsp salt. Reduce to a simmer and cook for ~30 minutes. If you’re cooking your quinoa (as opposed to having it prepared in advance), put it on to boil now. Bring to a boil in 1 1/2 cups water, reduce to simmer and cook covered for 15 minutes until water is absorbed.

2. While stock and quinoa boil, preheat oven to 350F.

3. Slice your mushrooms and place on a baking sheet with a drizzle of oil. Bake for ~30 minutes until slightly shriveled.

4. Wash and prep your veggies. Remove beet tops, wash and slice into 1/2″ ribbons.

5. Heat coconut oil in medium pot over medium heat. Add green onions and sautee 3 minutes until aromatic.

6. Add beet tops and sautee another minute.

7. Add quinoa, tamari, sherry and a pinch of salt. Stir to combine then reduce heat to medium-low.

8. Add 1/2 cup mushroom broth (straining out mushroom stems). Stir. Allow these to cook together for 2 minutes, or until broth is absorbed. Add another 1/2 cup of broth every 2 minutes or so, until quinoa reaches a slightly creamy consistency. Remove from heat and cover.

9. While quinoa cooks, heat remaining coconut oil in another skillet and sautee kale ~4 minutes. When kale is nearly crispy, add beets to half the pan and cook. Remove from heat when kale slightly browns on the edges and beets are slightly softened.

10. Remove mushrooms from the oven and slice thinly.

11. Serve quinoa risotto topped with mushrooms, with kale and baby beets on the side.

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