Saturday, 3 June 2017

Kale and Mushroom Risotto (Vegan)

Just recently I have been browsing lots of recipes, I feel the need to add some new ideas to what I eat as I have been rehashing the same recipes for a while now.  I think this is mainly because you come home from work and make the things you know will work, everyone (or some of you!) will eat and that don't take too long. The other reason is that I hate it when you come across recipes that require lots of ingredients that you don't have and may never use again.  This can be a waste, so often it puts me off.

While on holiday I made a recipe I saw in a Tesco magazine that was in the cottage we stayed in, tender stem broccoli with chilli and rice.  Now I ended spending a bit on ingredients there but I feel I will use them again as the dish went down well.

Yesterday I made Curried lentil balls from the Vegan Food and Living website, I forgot to take photographs but it was so nice and I have saved a portion for in the week.  Today we haven't strayed from home at all as we need to keep an eye on the little dog who is ill, he needs rest and can only have small amounts of food but I have to say he appears much better today and keeps trying to get the other two dogs to play.  I decided to cook some lunch and use what I have in so here is what I made...

Kale and Mushroom Risotto

300/400g of white rice (the cheap stuff)
100g of red lentils
1 veg stock cube
1 red chilli
2 garlic cloves
75g Kale
50g mushrooms
1 teaspoon Oregano
1 tablespoon Nutritional yeast flakes
1/2 cup vegan cheese sauce ( made with hot water and powder from Holland and Barret)
salt and pepper to taste
Boiled water as required
olive oil
1 small grated piece of Prosociano vegan cheese from Tesco (if desired)


Wash and finely chop kale, chilli and one garlic clove, fry in the pan for a few minutes until the kale has halved in size.  Transfer to a plate and set aside, heat oil in the pan and fry the rice and lentils for a few minutes gently then add the stock. 

After a few minutes as the stock cooks down begin to add more water as required from a boiled kettle.

While the rice and lentils cook slice the mushrooms, after about fifteen minutes add the mushrooms and the other crushed garlic clove, cook for five minutes more then add the kale mixture, cheese sauce, oregano and yeast flakes.

Keep stirring as it cooks down and begins to stick, about another five minutes, add seasoning and serve. I added grated Prosociano vegan cheese once it was cooked and stirred through, I bought this on holiday and while it is not cheap I really like it and you only need a little.

1 comment:

  1. That looks really tasty, I haven't come across that cheese I think a trip to a Tescos is needed!


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