1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
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  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
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  30. Smoky Jackfruit “Chicken” Salad
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  33. Avocado Raspberry Pops
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  38. Vegan Mango Ice Cream
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  42. Creamy Dragon Fruit Smoothie Bowl
  43. Grilled Blackberry Cobbler
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  45. One Pot Quinoa and Black Bean Wraps
  46. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  47. 3-Ingredient No-Bake Peanut Butter Cookies
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  52. 30-Minute Quinoa “Fried Rice”
  53. Easy Vegan Zucchini Bread Recipe
  54. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  55. Sweet Potato Black Bean Enchiladas
  56. Golden Turmeric Roasted Cauliflower with Raita Dip
  57. Easy Red Enchilada Sauce
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  59. Zucchini Bread Oatmeal
  60. Zucchini Bread Oatmeal
  61. Vibrant Mango Salad with Peanut Dressing
  62. Vegan Instant Pot Mushroom Risotto
  63. Peanut & Lemongrass Tempeh Satay
  64. Bulgogi Roasted Spring Veggie Bowl
  65. No-Bake Vanilla Cake Bites
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  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
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  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
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  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
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  120. Vegan White Hot Chocolate
  121. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  122. 25 Easy Lentil Recipes
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  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
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  133. Vegan Biscuits and Gravy
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  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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  151. Refreshing Strawberry Turmeric Salad
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  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
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  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
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  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
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  187. Thandai Phirni – Spiced Rice Flour Pudding
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  189. Flourless Bite-Sized Breakfast Muffins
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  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
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Tuesday, August 14, 2018
  1. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  2. 4-Ingredient Golden Milk Mix
  3. Cold Soba Noodle Salad Recipe
  4. Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
  5. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  6. Curried Quinoa Chickpea Burgers
  7. Chipotle Tofu Rainbow Wraps
  8. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  9. 1-Pot Spicy Mango Chutney
  10. Pineapple Raspberry Wine Spritzer
  11. Mango Overnight Oats with Turmeric
  12. Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)
  13. Vegan Chocolate Chip Cake Recipe
  14. Cheesy Spaghetti Squash Pasta
  15. Down Home BBQ Burger
  16. What’s inside my makeup bag (cruelty-free)
  17. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  18. The Best Vegan Meatballs
  19. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  20. Vegan Peanut Butter Banana Pudding
  21. Vegan Pesto Pasta with Charred Broccoli
  22. 5-Ingredient Vegan Peanut Butter Pudding
  23. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  24. Vegan Gluten-Free Vanilla Wafers
  25. Grilled BBQ Lentil Pizza
  26. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  27. Vegan Collard Green Burritos
  28. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  29. Smoky Jackfruit “Chicken” Salad
  30. Smoky Jackfruit “Chicken” Salad
  31. 10-Minute Raw Vegan Taco “Meat”
  32. Watermelon Crabs
  33. Avocado Raspberry Pops
  34. Vegan Blueberry Muffins with Pineapple
  35. How to Make Sauerkraut
  36. Tuscan Pasta Salad with Lemon Vinaigrette
  37. Vegan Peanut Butter No-Bake Cookies
  38. Vegan Mango Ice Cream
  39. Vegan Yack Attack On the Go! Release + Giveaway
  40. The Best Whole Roasted Cauliflower (5 Ingredients!)
  41. Mexican Street Corn Salad with Black Beans
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  43. Grilled Blackberry Cobbler
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  55. Sweet Potato Black Bean Enchiladas
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  59. Zucchini Bread Oatmeal
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  72. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
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  82. Creamy Golden Milk Smoothie
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  102. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
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  111. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  112. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
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  117. Super Cleansing Slaw with Rosemary Dressing
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  119. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
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  124. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  129. Deconstructed Vegan Summer Rolls
  130. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  131. 5-Minute Veggie Coconut Wraps
  132. Instant Pot Saag Aloo with Sweet Potatoes
  133. Vegan Biscuits and Gravy
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  138. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  139. Vegan Chocolate Chip Muffins with Coconut
  140. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  141. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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  146. Vegan No-Bake Coconut Yogurt Cheesecake
  147. Things I’m Loving Lately: March 29, 2018
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  149. Cake Sushi
  150. Ginger Coriander Sprouted Lentils Avocado Toast
  151. Refreshing Strawberry Turmeric Salad
  152. Refreshing Strawberry Turmeric Salad
  153. Creamy Vegetable Risotto (30 Minutes!)
  154. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  155. 25 Healthy Vegan Gluten Free Dinner Recipes
  156. Easy 1-Pot Black Beans from Scratch
  157. Vegan Spinach Pinwheels with Cream Cheese
  158. Carrot Garden Cupcakes
  159. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  160. 1-Bowl Vegan Gluten-Free Vanilla Cake
  161. Veggie Chickpea Potato Soup in Instant Pot
  162. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  163. Lentil Sloppy Joes
  164. Smoky BBQ Black Bean Burger
  165. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  166. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  167. Cauliflower Fried Rice – 1 Pot
  168. Easy Vegan Gluten-Free Pizza Crust
  169. 20 Lucky St Patricks Day Food Ideas
  170. Things I’m Loving Lately: March 12, 2018
  171. Leprechaun Apple Hats
  172. Baked Quinoa Black Bean Falafel
  173. Mint Chocolate Chip Pancakes
  174. Shamrock Pizza
  175. Vegan Keema Naan with Keema Lentils
  176. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  177. 30 Truffle Recipes (Vegan, Gluten Free)
  178. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  179. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  180. Salted Caramel French Toast Casserole
  181. Salted Caramel French Toast Casserole
  182. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  183. Rainbow Pancake Tacos
  184. How to Make a Leprechaun Trap
  185. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  186. Shamrock Shake
  187. Thandai Phirni – Spiced Rice Flour Pudding
  188. Matcha Pancakes
  189. Flourless Bite-Sized Breakfast Muffins
  190. Mexican Pinto Beans (Vegan, Gluten Free)
  191. 15 High Protein Vegan Meals
  192. Mango BBQ Soy Curls or Jackfruit Tacos
  193. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  194. Double Chocolate Granola Bars (Vegan)
  195. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  196. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  197. PB&J Buckwheat Granola – #VYAPantryChallenge
  198. 16 Fun Vegan Appetizers!
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  201. Refined Sugar-Free Raspberry Hot Cocoa
  202. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  203. Update + Coconut and Berries in 2016
  204. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  205. A Vegan Dinner Party with La Belle Assiette
  206. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  207. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  208. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  209. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  210. Review: Healthy Nibbles Box
  211. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  212. Mini Vegan Pizza Potato Skins
  213. Tempeh Pizza Three Ways
  214. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  215. Black Rosé Punch
  216. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  217. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  218. Vegan 4th of July!
  219. BBQ Pulled Jackfruit
  220. Creamy Dreamy Avocado Zucchini Pasta
  221. Sake & Plum Wine Sangria

Two hearty servings of Creamy Vegetable Risotto in dinner bowls with a side of vegan parmesan

When we traveled to Portugal last year, we ate so much good food.

One of the dishes was a vegetable risotto the restaurant was able to make vegan-friendly by omitting the cheese and butter. Perhaps a cardinal sin in making risotto, but they obliged. One bite in and recipe inspiration was born.

Wood serving platter displaying broccolini, shallots, parsley, red bell pepper, arborio rice, asparagus, vegetable broth, and vegan parmesan for making Creamy Vegetable Risotto

This vegan, gluten-free, oil-free risotto is made with 8 ingredients in 30 minutes from start to finish!

It starts with fresh vegetables sautéed until just tender. We went with bell pepper, broccolini, and asparagus, but go with whatever is available and in season for you.

Using a wooden spoon to stir together arborio rice and vegetable broth for this vegan Creamy Vegetable Risotto

Next, start cooking the risotto by sautéing shallot and then adding arborio rice and white wine for flavor.

Once the wine cooks down, add warmed vegetable broth one ladle at a time and stir as it cooks until “al dente.” Then just add your vegan parmesan cheese and the sautéed vegetables and you’re good to go! It’s that easy.

A few things to keep in mind with risotto:

  • Always use warmed vegetable broth so it doesn’t halt the cooking when added to the rice.
  • Stir frequently as the rice cooks to prevent sticking.
  • Cook the rice at a simmer instead of a boil so the rice can cook slowly and evenly.
  • Cook until just “al dente” to avoid gummy risotto.

Saute pan filled with Creamy Vegetable Risotto

We hope you all LOVE this dish. It’s:

Creamy
“Cheesy”
Flavorful
Loaded with fresh vegetables
Easy to make
& So delicious

This would make the perfect weeknight meal when you need something that’s incredibly satisfying and comforting in a hurry. It would make a delicious entrée or side dish, and it would also work well for dinner parties, as it’s a versatile side dish that complements just about any main.

If you’re into rice dishes, also be sure to check out our Vegan Fried Rice, Mushroom & Leek Risotto, 30-Minute Cauliflower “Rice” Stir Fry, Cheesy Cauliflower Rice & Broccoli Bake, and Veggie Brown Rice Sushi.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two serving bowls filled with Creamy Vegetable Risotto for an easy plant-based dinner

Creamy Vegetable Risotto (30 minutes!) Print Friendly Version Prep time Cook time Total time A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entrée or a side. Author: Minimalist Baker Recipe type: Side, Entrée Cuisine: Vegan, Gluten-Free, Italian-Inspired Serves: 4 Ingredients RISOTTO

  • 3 1/2 – 4 cups (840-960 ml) vegetable broth, warmed on the stovetop (DIY or store-bought)
  • 2 Tbsp (30 ml) water (or oil), divided
  • 1 small bundle asparagus (160 g), ends trimmed or 1 small bundle broccolini, stalks trimmed (we used both)
  • 1 red bell pepper (120 g), seeds + stem removed, thinly sliced
  • ~1/4 tsp each sea salt and black pepper
  • 3/4 cup (120 g) thinly sliced shallot
  • 1 cup (185 g) arborio rice
  • 1/4 cup (60 ml) dry white wine (or sub more vegetable broth)
  • 1/4 cup (20 g) vegan parmesan cheese, plus more for serving

FOR SERVING optional

  • Fresh chopped parsley

Instructions

  1. In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
  2. In the meantime, heat a large pan over medium heat. Once hot, add 1 Tbsp (15 ml) water (or oil) and asparagus (and/or broccolini) and red bell pepper. Season with a pinch each salt and pepper and sauté until just tender and slightly browned – 3-4 minutes – stirring frequently. Cover to steam and speed cooking time. Remove from pan, uncover, and set aside.
  3. Heat another large rimmed pan over medium heat. Once hot, add 1 Tbsp water (or oil) and shallot. Sauté for 1-2 minutes or until softened and very slightly browned.
  4. Add arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine (or more vegetable broth) and stir gently. Cook for 1-2 minutes or until the liquid is absorbed.
  5. Using a ladle, add warmed vegetable broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling or it will get gummy and cook too fast.
  6. Continue to add vegetable broth 1 ladle at a time, stirring to incorporate, until the rice is "al dente" – cooked through but not mushy. This whole process should only take 15-20 minutes.
  7. Once the rice is cooked through and al dente, remove from heat and season with salt and pepper to taste. Also add vegan parmesan cheese and most of the cooked vegetables, reserving a few for serving. Stir to coat (see photo).
  8. Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste or more vegan parmesan to enhance the cheesiness.
  9. To serve, divide between serving bowls and top with remaining vegetables, additional vegan parmesan cheese, and a sprinkle of parsley (optional).
  10. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days.

Notes *Recipe adapted from Food Network.
*Nutrition information is a rough estimate for 1 of 4 servings calculated with water (not oil). Nutrition Information Serving size: 1/4 of recipe Calories: 257 Fat: 2.2 g Saturated fat: 0.4 g Carbohydrates: 50 g Sugar: 3.4 g Sodium: 423 mg Fiber: 2.7 g Protein: 5.7 g 3.5.3226

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