Vegan Pea and Broccoli Risotto

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 326.4

Total Fat: 10.7 g
Cholesterol: 0.0 mg
Sodium: 270.9 mg
Total Carbs: 47.6 g
Dietary Fiber: 6.9 g
Protein: 13.1 g

View full nutritional breakdown of Vegan Pea and Broccoli Risotto calories by ingredient

Introduction

Vegan risotto with a taste and consistency just like regular (non-vegan) risotto. Vegan risotto with a taste and consistency just like regular (non-vegan) risotto.

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 10

Ingredients

9 cloves garlic, chopped

1/2 cup sunflower seeds

3 Tbspn olive oil

2 large onions, chopped

230 grams peas

1 liter water

1 Tbspn balsamic vinegar

4 cups broccoli

1 Tbspn paprika

2 vegetable boullion cubes

2 cups risotto rice (dry)

1 cup nutritional yeast flakes

1 tsp chili powder

250 grams soy "cream" substitute

Directions

Pre-brown sunflower seeds and chopped garlic in 1 of the Tbspn's olive oil. Set aside. ìn a large saucepan, pre-brown chopped onion in the remaining 2 Tbspn's olive oil. when starting to brown, add 1 liter boiling water and all the ingredients EXCEPT FOR the rice, Soy cream and yeast flakes. Stir well and bring to a boil, then add the rice. Bring to a boil again, reduce heat and simmer for 25 minutes. Turn the heat off and stir in the yeast flakes and soy cream. Let sit 10 minutes before serving.

Serving size 1 cup

Number of Servings: 10

Recipe submitted by SparkPeople user GARDYLOO.