Tag Archives: Sides

Vegan Mushroom Risotto

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
  • Print


  • 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!)


  1. Place cut cauliflower pieces in a blender and pulse until you get small pieces of “rice”- like cauliflower bits.
  2. 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.
  3. Remove mushrooms and their liquid and set aside.
  4. Add the coconut cream to the pan with the veggie broth and simmer for 1 minute.
  5. 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.
  6. Stir in mushrooms, chives, and season with salt and pepper to taste.
  7. 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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Zucchini Parm Fries



Zucchini fries have to be one of the tastiest side dishes. They take minutes to make and are healthy and easy! Send me a message on my website to tell me how much you like this recipe!

PREP TIME     10 minutes

COOK TIME     15 minutes




  • 2 medium Zucchini
  • 3/4 cup Grated Parmesan cheese
  • 1 large Egg
  • 1/4 tsp Garlic powder
  • 1/4 tsp Black pepper


1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

2. Cut each zucchini in half lengthwise 4 times (to make eight long sticks from each squash). Then cut the sticks once in half, making 16 sticks from each zucchini.

3. Prepare two shallow bowls – one with eggs and one with a mixture of grated parmesan cheese, garlic powder, and black pepper. Dip each squash stick in the egg, shake off the excess, then press into the parmesan mixture, coating all sides.

4. Bake for about 15-20 minutes, flipping the fries and rotating the pan halfway through, until golden and crispy.

Nutrition Facts

Amount Per Serving

Total Fat 15g

Total Carbohydrates 4g

Dietary Fiber 1g

Protein 21g

Net carbs per serving: 3g

*One serving is 8 baked zucchini fries, about 4″ long each.

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