This easy vegan risotto with mushrooms, capsicum and mung beans is the perfect mid-week meal. It’s relatively hands off, takes 45 minutes and is packed with protein and iron.
Mung beans are a small green legume with a subtle sweet flavour. They are very versatile and can be used in a multitude of ways – I like to add them to soups, curries and salads for a protein boost. They are cheap to buy and packed with nutrients. 1 cup of raw mung beans gives you a whopping 49g protein while also providing a solid dose of your daily magnesium, iron and B6 requirements. A superfood in my books!
My vegan risotto recipe starts in the frying pan to bring out the flavours and then continues cooking in the oven which makes it super easy – no continuous monitoring or stirring. I have also omitted wine in this recipe, instead adding some depth with apple cider vinegar. You can of course use a (vegan) dry white wine instead if you have it.
Top with my 2 minute vegan nutty parmesan made with cashews, almonds and nutritional yeast – find the recipe here.
Easy vegan risotto with mushrooms, capsicum and mung beans
Ingredients
- 1 tbsp olive oil
- 1 C brown onion - diced small
- 2 cloves garlic - finely chopped or crushed
- 2 C button mushrooms - sliced
- 1 C capsicum - diced small
- 1 tbsp vegan butter - I use Nuttlex
- 2 tsp mixed dried Italian herbs
- 1 tsp garlic powder
- 1 tsp smoked paprika powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1.5 C arborio rice
- 3/4 C mung beans - soaked overnight or for at least 6 hours. See notes for quick soak option.
- 1/4 C apple cider vinegar
- 1 L freshly boiled water
- 1 lemon - juiced
- 3 tbsp vegan parmesan - store-bought or try my nutty vegan parmesan topping recipe (link in notes)
- 1 tbsp vegan butter or olive oil
Instructions
- Pre-heat the oven to 200C (fan-forced). In a frying pan, over medium-high heat, heat olive oil and then sauté onion for 4-5 minutes until soft but not browned. Add garlic, mushrooms, capsicum and butter. Continue to sauté for 5 mins.
- Add in the mixed Italian herbs, garlic powder, smoked paprika, salt and pepper and cook for 2 mins. Then add the arborio rice, mung beans, apple cider vinegar and cook for a further 2 minutes, stirring continuously. Remove pan from the heat.
- Carefully transfer the contents of the frying pan into a casserole dish, and cover with the in the 1L boiled water, stirring to combine. Bake for 30 minutes with lid on. Remove from the oven and stir through lemon juice and vegan parmesan, replace lid and let sit for 5 minutes before serving with extra parmesan on top.
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