Vegan Risotto With Mushrooms And Seitan

Vegan Risotto With Mushrooms: a vegan, protein rich meal that is a perfect nightcap for any active day. Risotto is full of carbohydrates and vitamins and minerals that will help you regain your glycogen stores. Seitan is a wheat-based Vegan protein that is easily digestible, and will help you gain and retain your hard earned muscle mass.

vegan risotto with mushrooms

Together, The Vegan Risotto and Seitan form an excellent macro nutrient balance!

This meal is filling, and is a perfect dinner for anyone looking to recover from a hard days effort. Completely meat and dairy free, this recipe is another example of how easy and rewarding being a Vegan can be. To all the naysayers that don’t believe a Vegan diet is filling and nutritious, think again!

mushrooms-wooden-board


 

For Another Awesome Vegan Recipe on Cyclingbodybuilder.com, Click Here!

 

Print Recipe
Vegan Risotto With Mushrooms And Seitan
Completely meat and dairy free, this Vegan Risotto with Mushrooms and Seitan recipe is a perfect meal for post workout recovery, or a dinnertime feast!
vegan risotto with mushrooms
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
vegan risotto with mushrooms
Instructions
  1. Put 6 cups of Mushroom Broth in a large pot at low heat, letting it warm.
  2. Chop Mushrooms into small chunks.
  3. Put 2 tablespoons of Olive Oil in a skillet and add the Mushrooms, cook them at medium-low for 5 to 7 minutes until soft.
  4. Remove them and their liquid. Put aside for later.
  5. Add one tablespoon of Olive Oil to a skillet and add the chopped Spring Onions and cook them for about a minute.
  6. Add the Rice and mix it to coat it with the Olive Oil, about 1 to 2 minutes.
  7. Pour the White Wine while constantly mixing until all the wine is absorbed.
  8. Add 1/2 cup of broth at the time, making sure its completely absorbed before adding another 1/2 cup of broth.
  9. Continue mixing in the Mushroom broth its fully assimilated, and the rice is creamy but aldente!
  10. Remove from stove and add the mushrooms with their liquid and the vegan butter. Garnish plated dish with chopped spring onions or parsley.
  11. Season with salt and pepper to taste. Enjoy!
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *