I absolutely love mushrooms. This vegan, keto friendly option is perfect for those who are trying to cut the dairy and need a tasty side dish! I make this weekly and it is a staple in my home.

Vegan Mushroom Risotto

Servings: 6
Time: 20 minutes
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Ingredients

4½ cups Cauliflower, “riced”
2 tbsp coconut oil
1/2 lb cremini mushrooms, thinly sliced
1/2 lb Portobello, thinly sliced
¼ cup organic vegetable broth
Pink Himalayan salt to taste
dash of black pepper to taste
3 tbsp finely chopped chives
4 tbsp coconut cream
1 tsp garlic powder
1 tbsp nutritional yeast (optional but SUPER yummy!)

Directions

Place cut cauliflower pieces in a blender and pulse until you get small pieces of “rice”- like cauliflower bits.
Heat 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, about 3-5 minutes. You want the oil to be dark in colour.
Remove mushrooms and their liquid and set aside.
Add the coconut cream to the pan with the veggie broth and simmer for 1 minute.
Add cauliflower rice, stirring to coat with coconut cream / broth, about 2 minutes. Add garlic powder to the “rice,” and stir until the broth is absorbed, approximately 2 minutes.
Stir in mushrooms, chives, and season with salt and pepper to taste.
Remove from heat, and sprinkle with nutritional yeast, toss and serve. (Optional but SUPER yummy)

***Recipe Notes***

Lower the servings amount and you will lower the carbohydrate value. Nutritional yeast is optional. It provides several healthy benefits, including magnesium, vitamin B and acts sort of like a parmesan substitute, taste wise.

Nutrition Per Serving

1 serving = 3/4 cup Aprox.

Total Fat 8.7g

Total Carbohydrates =14.2g

Dietary Fiber =6.6g

Protein 9.6g

Net carbs per serving: 7.6g


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