Vegan Gourmet Mushroom Risotto

August 17, 2020

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.

Share this recipe!

Vegan Gourmet Mushroom Risotto

This creamy gourmet mushroom risotto is a real crowd pleaser and a must try!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Course: Dinner

Cuisine: Italian-Inspired

Keyword: Creamy, Dairy-Free, Recipe, Vegan

Calories: 390kcal

Author: Ryan

Servings: 5

Cook ModePrevent your screen from going dark

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!

Vegan Gourmet Mushroom Risotto Read More »

Broccoli & Zucchini Tofu BBQ Stir Fry

August 15, 2020

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. 😋

Share this recipe!

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

Print Recipe Pin Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Dinner

Cuisine: Asian-Inspired

Keyword: Easy, Egg-Free, Recipe, Stir-Fry, Vegan

Calories: 467kcal

Author: Janet

Servings: 3

Cook ModePrevent your screen from going dark

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):

▢ 3.5 Tbsp gochujang sauce
▢ 2 Tbsp agave or maple syrup
▢ 1.5 Tbsp low sodium soy sauce
▢ 2 tsp sesame oil
▢ 2 Tbsp rice vinegar
▢ 1 tsp garlic powder
▢ 2 tsp cornstarch + 2 tsp water whisked 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.

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

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

Broccoli & Zucchini Tofu BBQ Stir Fry Read More »

Raw Blueberry Cheesecake Bites

August 11, 2020

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!

Share this recipe!

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

Print Recipe Pin Recipe

Prep Time: 20 minutes mins

Total Time: 6 hours hrs

Course: Dessert, Snack, Sweets

Cuisine: International

Keyword: Dairy-Free, Easy, Egg-Free, Recipe, Vegan

Calories: 429kcal

Author: Amrita

Servings: 6 Regular Sized Muffin Bites

Cook ModePrevent your screen from going dark

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.

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

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

Raw Blueberry Cheesecake Bites Read More »

vegan recipe