VEGAN MUSHROOM OATMEAL RISOTTO - READY IN JUST MINUTES! (You'll Want To Eat This ALL THE TIME)

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan adds a similar umami flavor but is not vegan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat an electric fry pan on medium-high heat.

Chop 3 large shiitake mushrooms and 1 cup of regular mushrooms, then add them to the pan.

Cook the mushrooms for a couple of minutes until softened, allowing their natural moisture to release.

Add 1 tablespoon of tamari to the mushrooms and stir.

Sprinkle in garlic powder, onion powder, and 1 teaspoon of mixed Italian herbs, along with about five dashes of white pepper, and stir again.

Reduce heat slightly to prevent burning as the mixture starts to caramelize.

Add 1/2 cup of oats to the pan and stir to dry fry them for a bit.

Incorporate 1/4 cup of chickpea flour into the mixture and stir until well combined.

Gradually add plant-based milk, stirring continuously until fully incorporated.

Cook on low to medium heat for about 5 minutes, stirring occasionally, until the oats are cooked and softened.

If the mixture is too thick, add about 1/2 cup of water or more plant-based milk as needed for creaminess.

Stir in 1/4 cup of nutritional yeast flakes for cheesiness and turn off the heat.

Add the juice of 1/2 a lemon and stir in fresh chopped basil, reserving some for garnish.

Serve and enjoy the oatmeal risotto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens