Here’s a recipe that doesn’t look too fancy when you first
look at it, but it’s an incredibly satisfying, filling, practical, and
versatile vegan dish.
You can have it as a weeknight dinner, or use it as a side dish for special occasions, this creamy risotto is sure to keep your tummy full and your tongue wanting more!
1 large onion, chopped
5 tbsp olive oil
4 cups small mushrooms, sliced
2 1/2 cups long grain brown rice
5 cups boiling water
2 cloves garlic, crushed
1 lb tomatoes, peeled, seeded and chopped
1 tbsp soy sauce
1 tsp thyme
1 tsp oregano
Sauté the half the onion in half the oil, add the mushrooms
and sauté for another 4 minutes.
Add the rice and stir fry for another 2-3 minutes. The add the
boiling water and simmer for 40-45 minutes.
In another pan sauté the remaining onion, adding the garlic
after a few minutes. Add the tomatoes and simmer gently until the sauce
thickens, about 20 minutes, adding a little water and the soy sauce.
Add the herbs a few minutes before removing the sauce from the
heat, then combine the sauce with the rice.
Cover for 10 minutes to allow the flavors to combine, then serve.
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