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
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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