Superbly Creamy Vegan Mushroom and Tomato Risotto

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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