A good vegan risotto is perfect when travelling: it’s a one-pot recipe, you can make many variations throughout the year, it’s economical and easy to make! This vegan risotto with leek and coconut is one of our favourite winter recipes.
TIME
Total: 25 min
Preparation: 5 min
Cooking: 20 min
DIFFICULTY
Easy
PRICE
Economical
NUMBER OF PORTIONS
2
DIET
Vegan
OPTIONS
For vanlife / One pot / Gluten-free
INGREDIENTS:
- 2 tbsp of olive oil
- 1 onion
- 3 cloves of garlic
- 1 mug of white rice
- 1 leek
- 1 can of coconut cream
- 1 tbsp vegetable stock
- powder or Vegemite or miso
- Salt, pepper, coriander powder
- 1 tbsp lemon juice
- Some toasted seeds for training (optional)
EQUIPEMENT:
- 1 mug (for dosage)
- 1 saucepan
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 tablespoon
STEPS:
- Finely chop the onion and garlic and brown them in olive oil.
- Add the rice.
- When the rice grains become a little translucent, cover it with hot water and put the vegetable stock powder (or miso, or Vegemite).
- Leave to cook over low heat, stirring regularly.
Finely chop the leek and add it to the pot. - Add water as you go and stir regularly.
- After about 15 minutes, the rice should be cooked: add the coconut cream, spices, lemon juice and leave on the heat for another 5 minutes.
- Serve with a few seeds and/or dietary yeast on top.
