Wednesday, February 1, 2017

Sweet Pea Risotto

I love risotto, but it is hard to come by as a vegan.

3 cups (24-oz) veg broth
1 diced onion
3-4 minced garlic cloves
16-oz riced cauliflower
2 Tbsp nutritional yeast
3 cups cooked quinoa
garlic powder
2 tbsp miso paste
2 cups green peas
¼ cup (2-oz) almond milk


  1. Sauté onions and garlic until translucent. 
  2. Stir in riced cauliflower and cook 5 minutes, adding splashes of broth to prevent sticking and stirring occasionally. 
  3. Stir in 2 tbsp nutritional yeast, remaining broth, and cooked quinoa.
  4. Cover and simmer for a few minutes. 
  5. Uncover and stir in miso. 
  6. Stir in peas, and keep stirring until any excess liquid cooks off (risotto should be soft, ie risotto consistency). 
  7. Turn off heat and add milk to cream it up, adding more milk as desired. 
  8. Cover and let rest for a few minutes. 


  • Per serving: 402 calories, 5.1g fat, 68.8g carbs, 17g fiber, 9.3g sugars, 26.3g protein
  • Serves 4

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