Description
An easy creamy rice recipe made with coconut milk and nutritional yeast then tossed with shiitake mushrooms and peas and topped with tofu strips and vegan parmesan cheese for an easy, flavorful, risotto-inspired weeknight dinner.
Ingredients
Units
Scale
- 8 ounces rice, cooked
- 1 cup peas
- 4 ounces shiitake mushrooms (or other mushrooms you prefer)
- 1 can coconut milk
- 1/3 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons arrowroot/tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- pinch paprika
- pinch pepper
Instructions
- Boil the rice according to package directions. You can choose minute rice if you’d like to keep the time down.
**NOTE: I used Banza chickpea rice to make this meal grain-free! - In a large skillet, add about 1 tablespoon of olive oil and sautee the washed mushrooms over medium heat for about 7-10 minutes. Add your frozen peas to the skillet and sautee an additional few minutes until the peas are tender. Place the mushrooms and peas in a bowl when they are done while you make the creamy sauce and your chicken replacement (optional).
- Add 2 tablespoons of olive oil to the same skillet. Increase the heat to high and then whisk in the arrowroot/tapioca flour.
- Slowly add the coconut milk, whisking continuously.
- Whisk in the nutritional yeast, and all spices- once the sauce is bubbling, reduce the heat to low.
- Transfer the sauce into a blender and blend until super creamy (just about a minute or so) and then add back to the skillet.
- Drain the rice, and add to the skillet along with the peas and mushrooms.
- Stir to combine and then let the mixture simmer for a few minutes.
- Garnish with fresh parsley and vegan parmesan cheese.
Notes
** I used Gardein Chick’n Scallopini in this recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Lunch & Dinner
- Cuisine: American