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plantbased recipe

Vegan Gourmet Mushroom Risotto

Vegan Gourmet Mushroom Risotto

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try! Making a creamy homemade risotto takes time but its well worth it. With just a few simple ingredients, you can turn plain rice into a delicious entree or side dish.

Vegan Gourmet Mushroom Risotto

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Vegan Gourmet Mushroom Risotto

Vegan Gourmet Mushroom Risotto

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try!
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: Italian-Inspired
Keyword: Creamy, Dairy-Free, Recipe, Vegan
Calories: 390kcal
Author: Ryan
Servings: 5

Ingredients
 

  • .7 oz dried porcini mushrooms
  • 4 cups vegetable broth
  • 2 Tbsp. avocado oil + 2 Tbsp. vegan butter
  • 5 cups baby Bella mushrooms sliced
  • 1/2 cup shallots chopped
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 1 sprig dried thyme
  • 2 Tbsp. vegan butter
  • 1-1/2 cups Arborio rice
  • 1/4 tsp. Himalayan salt
  • 1/8 tsp. black pepper
  • 1/2 cup dry white wine
  • 1/2 cup vegan parmesan cheese
  • Parsley to garnish

Instructions

  • In medium pot, bring vegetable broth to boil and reduce heat to low. Add porcini mushrooms, cover and cook for 4 minutes. Remove porcini mushrooms and slice.
  • In large pot over medium heat, warm avocado oil and butter mixture. Add porcini mushrooms, baby Bella mushrooms, shallots and onions; cook for 6 minutes. Add garlic and thyme and cook another 2 minutes. Transfer mixture (including liquid) to bowl and set aside.
  • In same large pot, combine 2 tablespoons vegan butter with uncooked rice for 1 minute (avoid browning rice). Add salt, pepper and white wine. Cook until liquid absorbs.
  • Return mushroom mixture to pot with rice. Slowly pour in 1/2 cup hot vegetable broth and stir until mostly absorbed. Add another 1/2 cup and so on until rice absorbs all of the liquid (this step takes roughly 35 minutes). Stir in vegan parmesan.
  • Remove thyme sprig, spoon into bowls, garnish with fresh parsley and serve.

Notes

Chef’s tip: In step No. 4, make sure liquid absorbs completely before adding more hot broth. This is VERY important!

Nutrition

Nutrition Facts
Vegan Gourmet Mushroom Risotto
Amount Per Serving
Calories 390 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 462mg20%
Potassium 130mg4%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 4g4%
Protein 9g18%
Vitamin A 436IU9%
Vitamin C 4.5mg5%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Ryan’s Instagram and website for more tasty recipes!

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Broccoli & Zucchini Tofu BBQ Stir Fry

Broccoli & Zucchini Tofu BBQ Stir Fry

Broccoli & Zucchini Tofu BBQ Stir Fry 🌿🍃

Hey friends, hope you’re having a restful AND productive weekend!! Whatever that means for you, and it looks different for everyone, especially now. 💗💛 🌿

For me, I like to take just a few minutes and think about a few things i want to do, and (maybe more importantly) how I want to feel at the end of the day. It sets me up with a positive mindset as I move through the day, and helps drive how I spend my time and focus my energy 💗💛🌿

I’d love to hear how you approach this! Comment or DM me! 💗💛🌿

Now on to the food! This recipe is simple and really satisfying, with a spicy kick! If you prefer mild heat, you can sub the gochujang with hoisin sauce. 😋

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Broccoli & Zucchini Tofu BBQ Stir Fry

Broccoli & Zucchini Tofu BBQ Stir Fry

A slightly spicy and easy to make stir fry loaded with broccoli, zucchini and tofu!
4.60 from 5 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Asian-Inspired
Keyword: Easy, Egg-Free, Recipe, Stir-Fry, Vegan
Calories: 467kcal
Author: Janet
Servings: 3

Ingredients
 

  • 1 16 oz package super firm tofu can use extra firm or firm, cut into thin squares
  • 3 cups broccoli florets steamed until just crisp-tender
  • 1 large zucchini or 2 small, sliced thinly
  • Sesame oil for cooking (or your choice of oil)
  • 1 Tbsp soy sauce
  • red chili flakes for more spice
  • chopped chives or scallions to serve with

Spicy BBQ Sauce (whisk together):

Instructions

  • While broccoli steams, cut tofu and add to large pan with 1 tsp sesame oil and cook until golden brown on most sides. You may need to do in 2 batches. Season with garlic powder.
  • When nearly done cooking, add around 1 Tbsp dark soy sauce, cook and stir until sauce is absorbed. Remove from pan.
  • While tofu cooks, slice up zucchini and whisk sauce.
  • In same pan that tofu cooked, add a drizzle of oil and the zucchini. Season with salt, garlic powder and pepper, cook for around 3 minutes until just starting to soften, stirring often.
  • Add tofu, broccoli, and sauce, stir together. Cook together for 2 min.
  • Serve with rice if desired, with chives and red chili flakes.

Nutrition

Nutrition Facts
Broccoli & Zucchini Tofu BBQ Stir Fry
Amount Per Serving
Calories 467 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Sodium 970mg42%
Potassium 521mg15%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 15g17%
Protein 29g58%
Vitamin A 1161IU23%
Vitamin C 62mg75%
Calcium 181mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Janet’s Instagram and website for more tasty recipes!

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Vegan Raspberry Jam Doughnuts With Cardamom Sugar

Vegan Raspberry Jam Doughnuts With Cardamom Sugar recipe served on a plate.

I have a soft spot for doughnuts. Doesn’t everyone? My allegiance lies with the pillowy, jam-filled variety with a light sugar coating. It has to be caster sugar as opposed to powdery icing sugar and the jam *must* be raspberry. It’s the law.

The smell of fresh doughnuts frying is like nothing else. If they bottled it, I’d wear it as perfume, leaving a faint whiff of “funfair” trailing behind me everywhere I’d go. You’d smell me coming a mile away and know I’d been around hours after I’d gone. From a purely practical point of view (and not at all a gluttonous one), this would also make me a very hard person to kidnap. I should probably stop watching so many Netflix true crime shows.

My vegan doughnut dough has a stretchy-smooth quality, as well as a slight sweetness which I find hopelessly irresistible once fried. Despite being made up of flour, sugar and oil, each pillowy puff is lighter than air. A combination of almond milk, lemon, yeast and baking powder give them an ethereal weightlessness that you only get when you eat them hot, as soon as they’re made. I defy anyone to spot the lack of eggs and dairy in this recipe.

In my book, no variety of cakey baked doughnut comes close to the utterly fuzzy feeling you get from eating a yeasted, fried doughnut. It of course, involves hot oil and for you to set aside a bit of therapeutic baking time but there are moments you can break away to catch up on your favourite TV show, drink wine and/or have a power nap. The results are special and not at all cake like. The dough needs to be left to rise and this is when the magic happens. Keep it in a warm place like an airing cupboard or even in the oven with just the light left on inside.

Swap almond milk for soy milk or oat milk if you want to make a nut-free version of these doughnuts — both work beautifully. Over the years I’ve realised you can add most of the ingredients to the hot milk mixture with little to no compromise on results, which makes the dough-making process much easier. There’s no adding of butter in stages involved either. Reserve the salt and baking powder and add them to the flour mixture. Once the warm-ish milk hits the flour, all of those lovely raising agents join forces to work their magic as the gluten in the flour develops through the kneading process. You can use your hands to knead the dough if you have arms of steel and the stamina to do it for 25 minutes or so. I do not have such superpowers and my stand mixer is my friend.

More ideas: You can switch the cardamom sugar for cinnamon sugar and fill these with your favourite thick vegan custard instead of jam. Or better yet, fill them with both jam and custard. I’ve done this before and I don’t want to say everyone liked me more that week, but they definitely did. Vegan lemon curd is also a noble choice of filling and it works particularly well with cardamom sugar. I have also successfully steeped my warm milk with saffron strands for a saffron flavoured doughnut and it was dreamy, like the best marriage of Indian mithai and a classic funfair doughnut. Be creative and report back with your results. I’d love to hear from you.

Vegan Raspberry Jam Doughnuts With Cardamom Sugar recipe served on a plate.

Vegan Raspberry Jam Doughnuts With Cardamom Sugar

Pillowy puffs of vegan doughnut goodness! These sweet treats are filled with sharp raspberry jam and coated with a spectacular cardamom sugar. You won’t be able to stop at just one.
5 from 3 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert, Snack
Cuisine: American-Inspired, Indian-Inspired
Keyword: Dairy-Free, Egg-Free, Vegan Raspberry Doughnuts
Calories: 339kcal
Author: Sanjana
Servings: 12

Ingredients
 

For the filling:

  • 200 g raspberry jam your favourite shop-bought or homemade, I prefer seedless

For the cardamom sugar:

  • 150 g caster sugar
  • 4 cardamom pods seeds removed and crushed to a powder

Instructions

  • Place the flour, baking powder and salt in the bowl of a stand mixer fitted with a dough hook attachment.
  • Next, add the milk, butter, sugar and vanilla to a saucepan and heat over a low heat until the butter has melted and the sugar has dissolved. Allow to cool at room temperature to about 38°C/100°F or just warm. Add the lemon juice and yeast and stir. Set aside for ten minutes.
  • Add the milk mixture to the stand mixer and switch it on to slow. Once the mixture has come together, knead on medium-high speed for 15 minutes. Keep an eye on your mixer to ensure it doesn’t overheat or climb its way across the worktop (I speak from experience here). Once the dough is soft and smooth, the dough is ready to proof.
  • Remove the dough from the bowl and grease the sides of the bowl with a tablespoon of oil. Return the dough to the bowl and cover with a clean, damp tea towel. Allow to rest in a warm place for 60 minutes, until it has doubled in size.
  • Knock the risen dough back to remove large air bubbles but do not knead it again. Dust your work surface with flour and roll the dough out until it’s about 2cm in thickness. Use a round cookie cutter to stamp out circles of dough and arrange on a tray lined with parchment paper. Leave some space between them, as you don’t want them to stick together while they prove again.
  • Cover loosely with cling film and leave in a warm place for for 30 minutes.
  • To make the cardamom sugar, mix together the sugar and ground cardamom in a bowl.
  • Fill a heavy-based saucepan halfway with oil. Heat the oil to 175°C/350°F.
  • When the oil is heated, carefully slide the doughnuts from the tray using a floured spatula. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your pan. Don’t overcrowd the pan. I did 2 at a time.
  • Fry for 2 minutes on each side until golden brown. They will puff up and float to the top of the oil, so you will need to gently move them around the pan to ensure they colour evenly.
  • Remove the doughnuts from the fryer and place them on kitchen paper to absorb any excess oil.
  • Place the jam in a bowl and microwave on high power for 20 seconds. Stir well to loosen slightly.
  • Fit a piping bag with a medium, round tip. Using a straw, make a small hole in the side of each doughnut, about halfway until it reaches the centre. Fill the doughnut with the warm raspberry jam through this hole, about two teaspoons of jam per piece. Repeat for the remaining doughnuts.
  • Gently roll the doughnuts in the cardamom sugar until evenly coated. Serve warm.

Notes

Store the doughnuts covered and at room temperature. Best consumed within 24 hours. Will they all be eaten before then? Definitely.

Nutrition

Nutrition Facts
Vegan Raspberry Jam Doughnuts With Cardamom Sugar
Amount Per Serving
Calories 339 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 275mg12%
Potassium 73mg2%
Carbohydrates 62g21%
Fiber 2.5g10%
Sugar 28g31%
Protein 6g12%
Vitamin A 461IU9%
Vitamin C 0.6mg1%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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Raw Blueberry Cheesecake Bites

Raw Blueberry Cheesecake Bites

Raw Bl00berry Cheesecake Bites with a soft and chewy Oatmeal Crust. 🧁

I was gonna decorate them but then I realized that I didn’t give enough of a fuck lol. They’re delicious enough without any pretentious decorations!

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Raw Blueberry Cheesecake Bites

Raw Blueberry Cheesecake Bites

Delicious Raw Vegan Blueberry Cheesecake Bites with a fruity Oatmeal Crust. Refined Sugar Free and takes only 20 minutes to prepare.
4.50 from 4 votes
Prep Time: 20 minutes
Total Time: 6 hours
Course: Dessert, Snack, Sweets
Cuisine: International
Keyword: Dairy-Free, Easy, Egg-Free, Recipe, Vegan
Calories: 429kcal
Author: Amrita
Servings: 6 Regular Sized Muffin Bites

Ingredients
 

Oatmeal Crust/Base:

  • 1 cup Rolled Oats 120g
  • 1/4 cup Dried Blueberries 30g
  • Zest of 1/2 a Lemon
  • Pinch sea salt
  • 1 Medjool Date pitted
  • 1/4 cup Agave Nectar 50-60g
  • 2 tablespoons Peanut Butter 35g
  • Splash of Water

Blueberry Cheesecake Filling:

  • 150 g Natural Cashews soaked overnight and drained if you don't have a high speed blender
  • 1 tablespoon Lemon Juice
  • 1/4 cup Refined Coconut Oil melted (60g)
  • 1/2 cup Coconut Cream 125g
  • 1/4 cup Agave Nectar 50-60g
  • 3/4 cup Frozen Blueberries 100g
  • 1/4 teaspoon Lactic Acid powder optional

Instructions

  • If you do not have silicone Muffin tins, line a 6x6 inch square pan with baking paper. Set aside.
  • In the bowl of a food processor, combine all ingredients for the Oatmeal base. A sticky mixture should form.
  • Use moistened fingers to press the crust on the bottom of each muffin tin cavity or on the base of your prepared 7x7 inch tin. Leave in the freezer whilst making filling.
  • To make Blueberry Cheesecake filling, combine all ingredients in a high speed blender. I used the Optimum G2.6 Platinum Series .
  • Blend until 100% smooth. You can use a tamper to help get the ingredients well mixed.
  • Turn blender off and use a silicone spatula to push ingredients off the blender walls 1 or 2 times and continue blending until entirely smooth.
  • Pour the filling onto the chilled crust and spread into an even layer.
  • Freeze until firm enough to pop out of the silicone muffin tin or slice - about 6-8 hours.
  • Store in the freezer and allow to thaw for 5-10 minutes before enjoying.
  • Leftovers will keep in an air-tight box in the freezer for up to 1 month.

Nutrition

Nutrition Facts
Raw Blueberry Cheesecake Bites
Amount Per Serving
Calories 429 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g69%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 180mg8%
Potassium 356mg10%
Carbohydrates 47g16%
Fiber 5g21%
Sugar 22g24%
Protein 9g18%
Vitamin A 196IU4%
Vitamin C 8.3mg10%
Calcium 31mg3%
Iron 2.75mg15%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Amrita’s Instagram and website for more tasty recipes!

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