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Connoisseurus Veg
Easy Vegan Apple Crisp
This vegan apple crisp features sweet, gooey, cinnamon apples baked with a walnut-studded oat crumble topping. Serve warm with a scoop of dairy-free vanilla ice cream for a scrumptious vegan dessert that everyone will love!
Guys, we made it! Fall is here, and I'm pretty psyched. After all, it is my favorite season.
I've been getting lots of requests for fall recipes and I'm happy to oblige. Apples are one of my favorite ingredients to start celebrating fall with, since they're already in season by the early days of Autumn.
This vegan apple crisp (or apple crumble, if that's what you want to call it) will fill your house with the aroma of sweet cinnamony goodness and it will fill your mouth with happiness.
What You'll Need
- Flour. We're using plain old all-purpose wheat flour. You could probably substitute some other varieties, like whole wheat, oat, or all-purpose gluten-free, but I haven't tested any of them, so no promises!
- Rolled oats. Quick oats would probably work fine as well.
- Cinnamon.
- Brown sugar. Use organic to keep the recipe vegan.
- Salt.
- Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Earth Balance and Miyokos.
- Walnuts. Feel free to substitute pecans or just leave the nuts out if you prefer.
- Apples. I used a mix of Granny Smith and Gala apples, but feel free to use your favorite baking apples.
- Sugar. Again, stick with organic to keep the recipe vegan.
- Lemon juice.
The following is a detailed photo-tutorial on how to make this dish. Scroll all the way to the bottom of the post if you'd prefer to skip right to the recipe.
- Make the streusel topping first. Start by stirring flour, oats, brown sugar, cinnamon, and salt together.
- Now chop up a stick of cold vegan butter into small pieces. The butter needs to be cold! Cut it into the flour mixture, either using a pastry cutter, fork, or by breaking it up into pieces with your fingers. The goal is to get it to tiny bits coated in flour. Stick the bowl in the fridge when you're done.
- Now mix up sliced apples, sugar, a few tablespoons of flour, lemon juice, and cinnamon in a large bowl.
- Transfer the apple mixture to a baking dish and sprinkle the topping over it.
- Pop the dish into the oven and bake everything until the filing is bubbly and the streusel topping is browned. See how easy that was?!
- Tip: If your baking dish is very full (like mine was) place a baking sheet under it to catch any drips.
- Let your crisp cool for a bit. The filling will thicken up as it does.
- Serve it warm with a scoop of vegan vanilla ice cream. Personally, I'm a big fan of So Delicious cashew ice cream with this dish.
Leftovers & Storage
Store any leftover apple crisp in it's original baking dish, sealed up tightly with plastic wrap. It will keep in the fridge for about 3 days, or in the freezer for about 3 months.
Frequently Asked Questions Can this recipe be made gluten-free?Probably, but I haven't tested it. I'd try using an all-purpose gluten-free flour blend if you'd like to try.
Must I peel the apples?Nope! I prefer to, but feel free to leave the peel on if you don't mind it.
How do I reheat this dish?You can either microwave individual portions in bowls, or pop the whole baking dish back into the oven at 350°F until it's hot again.
What kind of ice cream goes well with vegan apple crisp?I served mine with So Delicious cashew ice cream — it's my favorite!
More Vegan Apple Desserts- Vegan Apple Pie
- Vegan Apple Cider Doughnuts
- Vegan Caramel Apple Cheesecake
- Vegan Apple Cider Muffins
- Vegan Apple Crumble Doughnuts
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Easy Vegan Apple Crisp
This vegan apple crisp features sweet, gooey, cinnamon apples baked with a walnut-studded oat crumble topping. Serve warm with a scoop of dairy-free vanilla ice cream for a scrumptious vegan dessert that everyone will love!
Course DessertCuisine AmericanKeyword vegan apple recipe, vegan fall recipe
Prep Time 25 minutesCook Time 45 minutesTotal Time 1 hour 10 minutes
Servings 8
Calories 349kcal
IngredientsFor the Topping- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup vegan butter, chilled and cut into 10-12 small pieces
- 1 cup chopped walnuts
- 2 ½ pounds apples, peeled, quartered, and sliced ¼-inch thick (about 5 medium apples)
- ½ cup organic granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- Preheat the oven to 350°F and lightly oil an approximately 2-quart baking dish.
- To make the topping, first stir together the flour, oats, brown sugar, cinnamon, and salt in a medium mixing bowl.
- Add the chilled vegan butter and cut it in using a pastry cutter or fork. Continue cutting until the mixture resembles coarse crumbs.
- Stir in the walnuts.
- Place the bowl of topping into the fridge.
- To make the filling, stir the apples, sugar, flour, lemon juice, and cinnamon together in a large mixing bowl.
- Transfer the filling to the baking dish, then remove the topping from the fridge and sprinkle it evenly over the topping.
- Bake the apple crisp, uncovered, until the topping is browned and the filling is bubbly, about 45 to 50 minutes.
- Remove the dish from the oven and place it on a cooling rack. Allow the crisp to cool until it's just warm before serving.
- Serve with vegan vanilla ice cream.
The post Easy Vegan Apple Crisp appeared first on Connoisseurus Veg.
Creamy Vegan Pumpkin Pasta
This vegan pumpkin pasta is ultra creamy and oh so comforting. A delicious fall dinner that comes together in a flash!
This is one of my favorite fall recipes that I actually enjoy all year long, since canned pumpkin is always in season! This dish is creamy, and comforting, so it's perfect for dinner on chilly fall nights, but also any other time of year when you want to just pretend that it's fall (because it is the best season, after all).
It's also dairy-free (though you'd never know by the taste!) and really easy to make.
The vegan pumpkin sauce is pretty much a no-cook deal! Just blend a bunch of ingredients up and you'll end up with a super luscious mixture that has a texture similar to an Alfredo sauce, but with savory fall flavors.
[feast_advanced_jump_to] What You'll Need- Dried pasta. I used penne, but feel free to substitute with your favorite pasta shape.
- Pumpkin puree. Use the canned variety that you'd find in your supermarket's baking aisle. Make sure you're not using pumpkin pie filling.
- Raw cashews. They must be raw. Roasted cashews will totally mess up the flavor. You'll need to soak your cashews in water for a while to soften them up.
- Non-dairy milk. Just about anything that's unflavored and unsweetened will work.
- Lemon juice.
- Garlic.
- Salt.
- Nutmeg. You can leave this out if it's not your thing.
- Frozen peas. These are optional, but I love the little bursts of sweetness they add to the dish. Just thaw them out before adding them to your pasta.
- Fresh sage. It has to be fresh — dried sage won't work in this recipe.
The following is a detailed photo tutorial on how to make this dish, along with some tips! Scroll all the way down if you'd like to skip right to the recipe.
- Start boiling your pasta. Be sure to use salted water, and follow the instructions on the package. When the pasta is done you can drain it into a colander, but save a little bit of the water — you might need it later!
- While the pasta boils, make the sauce. Place the pumpkin, cashews, milk, lemon juice, garlic, salt, and nutmeg into a food processor or blender, and blend it up until it's nice and smooth.
- Tip: Be patient when blending. Depending on what type of device you're using, it can take a few minutes.
- Pour the sauce over your pasta and stir it up. If the sauce needs thinning, use the water that you reserved when you drained the pasta.
- Tip: Thinning the sauce with your pasta cooking water helps bond the sauce and pasta together, thanks to the little bit of starch in the water.
- Season your pasta with some salt, then stir in the peas and fresh sage. Hopefully your pasta is still hot at this point, but you can pop it on the stove for a few minutes to heat it up if it's not.
Leftovers & Storage
Leftover vegan pumpkin pasta will keep in a sealed container in the fridge for 3 to 4 days. The sauce may thicken up over time — just thin it with a few splashes of water!
Frequently Asked Questions Can this recipe be made gluten-free?Yes! Just use your favorite gluten-free pasta.
Is there a substitute for cashews in this recipe?I haven't tested the recipe with anything but cashews, but raw sunflower seeds and macadamia nuts often work, so they would be worth a try.
Can I make this recipe with fresh pumpkin?The recipe should work with fresh pumpkin, but you'll need to cook and puree it first. Try this method.
Video!Need more guidance on how to make this recipe? Check out my video!
More Savory Pumpkin Recipes Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
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Creamy Vegan Pumpkin Pasta
Penne is drenched in a silky cashew pumpkin sauce and seasoned with savory sage and a dash of nutmeg to make this creamy vegan pumpkin pasta.
Course EntreeCuisine AmericanKeyword vegan pasta recipe, vegan pumpkin recipe
Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes
Servings 6
Calories 350kcal
Ingredients- 12 ounces dried penne pasta
- 1 cup canned pumpkin puree
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- 1 cup unflavored soy or almond milk, plus more as needed
- 1 tablespoon lemon juice
- 1 garlic clove
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon ground nutmeg
- ½ cup frozen peas, thawed (optional)
- 1 tablespoon chopped fresh sage
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- Drain the pasta into a colander and return it to the pot, reserving about a cup of the pasta boiling water.
- While the pasta cooks, place the pumpkin, cashews, milk, lemon juice, garlic, salt and nutmeg into a blender or food processor fitted with an S-blade.
- Blend until smooth. Taste-test and adjust the seasonings to your liking.
- Pour the sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta water, if needed.
- Stir in the peas and sage. Season the pasta with additional salt to taste.
- Divide onto plates and serve.
The post Creamy Vegan Pumpkin Pasta appeared first on Connoisseurus Veg.
Ultra Creamy Vegan Butternut Squash Soup
Silky smooth, spiced, and perfectly sweet vegan butternut squash soup! This creamy flavor-packed soup is healthy, easy to make, and oh so comforting. You'd never guess it was dairy-free!
Butternut squash soup is one of my absolute favorite fall dishes. Sort of.
See, when butternut squash soup is good, it's SO GOOD. Thick, creamy, naturally sweet and full of flavor. But more often than not, I find it disappointing. Watery, bland, and lacking in spices.
Well folks, this butternut squash soup is really, really good. I've been tweaking and perfecting this one for years and I think at this point I've pretty much got the best vegan squash soup recipe ever.
[feast_advanced_jump_to] Why This Recipe Works- This recipe uses lots of squash, and not that much liquid. When you're making pretty much any kind of creamy vegetable soup, keep the ratio of veggies to broth super high. Higher than you think you should! Tip: Always add broth conservatively to blended soups — adding just a smidge too much broth can result in watery soup. It's much easier to fix soup that's too thick (by adding more liquid) than it is to fix soup that's too runny.
- This is a roasted butternut squash soup. Roasting removes some of the water before you add it to the soup, helping you to get an even thicker and richer soup, and it caramelizes the squash, bringing out its natural sweetness.
- This soup is made with apple. Apple adds a touch of extra sweetness, plus some tartness to balance out the flavors.
- It's also made with coconut milk. Coconut milk is the best way to add creaminess to non-dairy bisque-style soups like this one.
- Lots of spices! You can go as crazy as you like here, but don't skimp on the spices. I used a blend of cumin, cinnamon, nutmeg, and cloves, with a touch of cayenne pepper for heat.
- Butternut squash. Choose a squash with an even, deep tan color that feels heavy for it's size. You'll need one good sized squash or two smallish ones.
- Olive oil. Any type of high-heat oil can be substituted.
- Onion.
- Garlic.
- Ginger.
- Spices. We're using ground cumin, cinnamon, nutmeg and cloves. You can also add a pinch of cayenne pepper for heat if you'd like.
- Light coconut milk. Use canned coconut milk. I don't recommend using the type in cartons (usually labelled something like "coconut milk beverage").
- Vegetable broth. I'm a big fan of Better Than Bouillon in seasoned vegetable flavor. For a variation, try swapping out a cup or so of your broth with beer!
- Granny Smith apple. You can substitute another type of apple (or even a pear) if that's what you've got. I really like the tartness that Granny Smith adds to the soup though!
- Salt & pepper.
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Roast the squash. Peel and dice the squash, toss it with some olive oil, and arrange it on a baking sheet lined with parchment paper. Pop it into a 400°F preheated oven and let it bake until the pieces are tender and just starting to brown around the edges.
- While the squash roasts, start the soup. Sweat an onion in a bit of olive oil until it begins to soften, then add the minced garlic, grated ginger, and spices. Cook everything briefly, being careful not to burn anything (which can cause the soup to become bitter).
- Add the coconut milk and your chopped and peeled Granny Smith apple. Bring the liquid up to a simmer and let it cook for a few minutes.
- Stir in your roasted butter squash and broth. Don't worry if the squash isn't ready yet! Just keep the pot at a low simmer until it is.
- Simmer the squash and apples for a few minutes.
- Blend the soup. You can either transfer it to a blending vessel such as a food processor or blender like I used, or blend it in the pot with an immersion blender. A blender or food processor is best if you like your soup super smooth, whereas an immersion blender is perfect if you like a little texture, or even some chunks.
- The soup will be really thick at this point — more like a vegetable puree. We'll take care of that in a minute!
- Return the soup to the pot if you took it out. From here you can thin the soup with extra broth or tweak the seasonings. You'll almost certainly want to season it with some salt!
- Ladle your soup into bowls and sprinkle on some toppings if you'd like. Dig in!
Frequently Asked Questions
How long does butternut squash soup keep for? It will keep in a sealed container in the fridge for about 3 days or in the freezer for about 3 months.
Is this soup gluten-free?It is!
More Vegan Butternut Squash Recipes- Vegan Butternut Squash Stuffed Shells
- Butternut Squash Chili
- Butternut Squash Pasta with Kale & Walnuts
- Spicy Vegan Butternut Squash Mac & Cheese
- Thai Butternut Squash Curry
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
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Ultra Creamy Vegan Butternut Squash Soup
Silky smooth, spiced, and perfectly sweet vegan butternut squash soup! This creamy flavor-packed soup is healthy, easy to make, and oh so comforting. You'd never guess it was dairy-free!
Course SoupCuisine AmericanKeyword creamy soup, vegan soup recipe
Prep Time 20 minutesCook Time 50 minutesTotal Time 1 hour 10 minutes
Servings 6
Calories 215kcal
Ingredients- 3 pounds butternut squash*, (cut into 1-inch cubes - about 8 cups)
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch cayenne pepper
- 1 (14 ounce or 400 ml) can light coconut milk
- 3 cups vegetable broth, or as needed (divided)
- 1 Granny Smith apple, peeled and diced
- Salt & pepper, to taste
- Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
- Place the butternut squash into a large bowl and drizzle it with 2 tablespoons of olive oil. Stir or toss the squash with your hands to evenly coat it with the oil.
- Arrange the squash on the baking sheets. Place them into the oven and bake the squash for about 30 minutes, until tender.
- While the squash bakes, begin the soup. Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
- When the oil is hot, add the onion. Cook the onion, stirring occasionally, for about 5 minutes, until it becomes soft and translucent.
- Stir in the garlic, ginger, cumin, cinnamon, nutmeg, cloves, and cayenne pepper. Cook everything for about a minute, until the garlic becomes very fragrant.
- Stir in the coconut milk and the apple. Raise the heat and bring the liquid to a simmer.
- Lower the heat and allow everything to cook at a low simmer for about 10 minutes, stirring occasionally.
- When the squash has finished baking, stir it into the soup, along with 1 cup of broth. Raise the heat to bring the liquid to a boil.
- Lower the heat and allow the soup to simmer for about 10 minutes, stirring occasionally.
- Remove the pot from the heat. Blend the soup either using an immersion blender, or by transferring it in batches to a food processor or blender. Always be super careful when blending hot liquids.
- Return the soup to the pot (if you removed it) and thin it with additional broth. Use as much broth as needed to reach your desired consistency — I use 2 cups. Heat it back up if needed.
- Season the soup with salt and pepper to taste. Adjust any other seasonings to your liking.
- Ladle into bowls and serve.
The post Ultra Creamy Vegan Butternut Squash Soup appeared first on Connoisseurus Veg.
15 Cozy Vegan Curry Recipes
These vegan curry recipes are loaded with flavor, easy to make, and oh-so comforting! Perfect for everything from special occasions to weeknight dinners.
Is there anything more comforting than a big bowl of curry with some rice? I think not! Curries are one of my favorite types of vegan meals. They're all about spices!
Curries come in many varieties, so don't make the mistake of thinking that these dishes simply involve curry powder. This collection involves Indian-inspired curries, Thai-inspired curries, curries seasoned with powder, curries seasoned with paste, coconut curries, and lots of other varieties. They're all delicious, and as an added bonus, generally pretty easy to make!
[feast_advanced_jump_to] Thai Butternut Squash Curry
With hearty kale, chickpeas, and sweet butternut squash, this delicious Thai-inspired curry is perfect when you're craving some stick-to-your-ribs comfort food!
Read More Easy Mixed Vegetable Curry
If you like your curry with ALLLLLL the veggies, well this is the recipe for you! The recipe features potato, cauliflower, carrots, tomatoes, and green beans...but feel free to switch things up and use your favorites!
Read More Smoky Tofu, Plantain, and Peanut Butter Curry
Have you cooked with plantains before? Well this hearty curry is great place to start! Their mild sweetness is perfect when teamed up with smoky tofu and a mouthwatering peanut butter sauce.
Read More Creamy Cauliflower Curry
This delicious curry packs in the spices and flavor, but it's also super easy to make! Serve it with some basmati rice and naan for a super comforting dinner that's perfect for a weeknight!
Read More Thai Green Curry with Tofu & Veggies
If you're a fan of Thai green curries from restaurants, then it's time to start making the dish at home. The good news is that it's easier than you think!
Read More Vegan Japanese Curry
If you're looking for some serious comfort food, this vegan Japanese curry is where it's at! Made with edamame, veggies, and potatoes in a thick and rich sauce, this one is guaranteed to warm you up on chilly evenings!
Read More Vegan Saag Paneer
Saag panner is an Indian classic made with cheese cubes in a creamy spinach sauce. This vegan version uses coconut milk in place of heavy cream, and tofu in place of cheese. You'll be amazed at how good it is!
Read More Easy Sweet Potato Curry
Definitely hang onto this recipe for those busy weeknights! It's made with sweet potatoes, peas, and a handful of pantry staples It can be on the table in about 45 minutes.
Read More Thai Lentil Curry with Cauliflower
Try this one for a different way to enjoy the flavors of Thai curry! It features hearty lentils and cauliflower in a spicy coconut sauce.
Read More Vegan Butter Chicken
Is it even possible to create a vegan version of butter chicken that's as rich, delicious, and decadent as the real deal? You bet! You need to try this one to believe it!
Read More Vegan Massaman Curry
With sweet potatoes, veggies, and tofu in a peanutty Thai coconut curry sauce, this is one seriously irresistible curry that you'll want to make again and again! Take a trip to the Asian market for some vegan massaman curry paste, or make it yourself!
Read More Spinach, Coconut & Black Bean Curry
Need to have dinner ready in a hurry? Make this curry! (←See what I did there?! HA!). This creamy black bean curry takes about 30 minutes to make from start to finish.
Read More Sweet Potato Caribbean Curry
Fair warning: you're going to need LOTS of spices for this one. But also: it's SO worth it!
Read More Chickpea & Summer Corn Curry
This is a great vegan curry to make when you've got an abundance of summer corn on hand — the mild sweetness goes so well with hearty chickpeas and cozy Indian spices!
Read More Golden Spring Vegetable Thai Curry
This flavorful curry makes the most of spring produce, but feel free to make it any time of year — just substitute with veggies that are in season!
Read More Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating if you try any of the recipes!The post 15 Cozy Vegan Curry Recipes appeared first on Connoisseurus Veg.
Decadent Vegan Mushroom Risotto
Get ready for the best, creamiest, most decadent vegan risotto! This luscious dish is bursting with sautéed mushrooms and umami flavor. You'd never guess it was dairy-free!
I feel like risotto gets a bad rap! People seem to think of it as fancy or fussy — there was even a time when I did. But it's totally not.
Risotto is usually a one-pot deal. This risotto recipe actually gives you the option of making it on one pot, so saving time by cooking it in two.
Also, the rice takes about 20 minutes to cook up, so unless you're pairing it up with something that takes much longer, you've probably got a relatively quick meal on your hands.
So let's talk about how to make this easy vegan risotto!
[feast_advanced_jump_to] What You'll Need- Olive oil. You could technically substitute any high-heat oil, but olive will give your risotto the best flavor. I don't recommend skipping the oil in this one — mushrooms need quite a bit of oil to really sauté nicely!
- Fresh mushrooms. Good news! You can use just about any variety of fresh mushrooms for this recipe. I used a mix of button, oyster, and baby shiitake mushrooms. Regular shiitakes, cremini mushrooms, or even portobellos (chopped into small pieces) would work. You can use just one variety of mushroom, or a few, like I did!
- Shallots. Red onions will work as a substitute here if needed.
- Garlic.
- Arborio rice. You should be able to find this in most supermarkets, right where all the other types of rice are sold. I don't recommend substituting another variety — arborio rice is what gives risotto it's classic texture and creamy consistency.
- White wine. You can leave this out for an alcohol-free version of this recipe if you'd like. If you do use it, be sure to check with Barnivore to ensure the variety you use is vegan.
- Spices. We're using dried thyme, rosemary, and rubbed sage. Want to substitute with fresh herbs? Go for it! Just double the amounts.
- Low sodium vegetable broth. Using low sodium broth gives you maximum flexibility to season the risotto as you see fit. If you only have regular veggie broth on hand, cut it with about 30% water.
- Full-fat coconut milk. You can substitute with light coconut milk or another variety of unflavored and unsweetened non-dairy milk, but full-fat coconut milk is what works best for giving you a super creamy vegan risotto.
- Miso paste. Look for miso in the international foods section of your supermarket. The recipe calls for white miso paste. Other varieties will work, but may alter the flavor slightly. Can't find it? Leave it out! It adds flavor, but the recipe will be fine without it.
- Lemon juice.
- Truffle oil. This will add lots of savory, mushroom flavor, but it can be left out if it's not available.
- Frozen peas. Thaw them out before you begin cooking. Leave them out if you're not a fan of risotto with peas!
- Salt & pepper.
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd prefer to skip right to the recipe!
- Sauté your mushrooms. You can complete this step before making the risotto, using the pot you'll cook the risotto in (to save dishes), or at the same time in a separate vessel (to save time). Either way, you'll want to clean and slice your mushrooms, then cook them for few minutes on each side in a bit of olive oil, until they're browned and tender.
- Tip: Don't crowd the mushrooms in your pot when cooking. You want them in a single layer so they can sit in contact with the hot cooking surface (avoid stirring too much). This means you might need to cook them in batches.
- Cook the aromatics. Begin by sweating chopped shallots in a bit of oil. Once they soften up, add minced garlic and cook it very briefly with the shallots.
- Add the rice. Sauté the rice with the aromatics for a minute or two, until it starts to become shiny and translucent.
- Add the wine. Carefully pour it in with the rice. Add the spices at this time as well.
- Simmer. Stir it up and let the wine simmer until most of the liquid is gone.
- Cook the risotto. Start adding broth to the pot, about a half cup at a time, letting each addition cook off before adding more.
- Stir, stir, stir! Risotto needs to be stirred frequently to develop it's creamy texture and prevent it from scorching the bottom of your pot.
- Add coconut milk. After about 20 minutes and a total of 3 or so cups of broth added to the pot, your risotto should be almost done! Time to stir in the coconut milk and miso paste.
- Finish. Cooked mushrooms go in last, along with lemon juice, truffle oil and peas. Now you can take the pot off of heat and season the risotto with some salt and pepper.
Dig in!
I like to top my risotto with a sprinkle of vegan Parmesan cheese!
Frequently Asked Questions Is this recipe gluten-free?It depends! A few varieties of miso contain gluten, so just check to make sure yours is gluten-free and you should be good to go!
Does this recipe taste like coconut?I couldn't taste it at all, but feel free to use another non-dairy milk if you prefer. Just make sure it's unsweetened and unflavored.
More Risotto Recipes
- Caramelized Onion & Tomato Risotto
- Vegan Broccoli Cheese Risotto
- Butternut Squash Risotto
- Kale Pesto Risotto
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
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Creamy Vegan Mushroom Risotto
Get ready for the best, creamiest, most decadent vegan risotto! This luscious dish is bursting with sautéed mushrooms and umami flavor. You'd never guess it was dairy-free.
Course EntreeCuisine American, ItalianKeyword mushrooms, rice
Prep Time 10 minutesCook Time 35 minutesTotal Time 45 minutes
Servings 4
Calories 563kcal
Ingredients- ¼ cup olive oil (or as needed), divided
- ¾ pound assorted fresh mushrooms, cleaned and roughly chopped
- ½ cup chopped shallots (about 2 shallots)
- 3 garlic cloves, minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon rubbed sage
- 3-4 cups low sodium vegetable broth, warmed
- ½ cup full-fat coconut milk
- 2 tablespoons white miso paste
- 1 tablespoon lemon juice
- 1 teaspoon white truffle oil
- ½ cup frozen peas, thawed
- Salt and pepper, to taste
- Coat the bottom of a large nonstick pot or skillet* with about 1 to 2 tablespoons of olive oil and place it over medium heat.
- When the oil is hot, add the mushrooms in as even a layer as possible. Only add as many mushrooms as you can fit without crowding. Cook the rest in one or more additional batches, adding oil as needed between batches.
- Allow the mushrooms to cook for about 5 minutes on each side, until tender and browned, then remove them from the pot or skillet and transfer them to a plate.
- Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.
- When the oil is hot, add the shallots. Cook the shallots for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Stir in the garlic and cook for about 1 minute with the shallots, until very fragrant.
- Stir in the rice and cook it for 1 to 2 minutes, stirring constantly, until it begins to turn shiny and translucent.
- Stir in the wine, thyme, rosemary and sage. Bring the wine to a simmer and allow it to cook until fully absorbed by the rice, stirring frequently.
- Begin adding the broth to the pot, about ½ cup at a time, bringing each addition to a simmer and allowing it to cook until fully absorbed by the rice before adding the next batch. Stir the rice frequently as it cooks.
- After about 3 to 3 ½ cups of broth have been added (this should take almost 20 minutes) the rice should be very creamy and almost fully cooked, with just a bit if firmness at the center of the grains. At this point, stir in the coconut milk and miso. Make sure to fully incorporate the miso.
- Allow the rice to continue cooking until the coconut milk has been absorbed. Test the rice for doneness and add a bit more broth and cook a few minutes more if needed.
- Remove the pot from heat and stir in the cooked mushrooms, lemon juice, truffle oil, and peas.
- Taste-test and season with salt and pepper to taste.
- Serve.
The post Decadent Vegan Mushroom Risotto appeared first on Connoisseurus Veg.
4 Ingredient Smoked Tofu
Make your own smoked tofu at home! It's easy, delicious, and requires only 4 ingredients. This tofu is perfect for recipes, salads, sandwiches, and snacking.
When I'm browsing vegan recipes I often see ones that call for smoked tofu as an ingredient, which is awesome — smoky tofu is great! It's super flavorful and easy to work with. But I can rarely ever find it in stores where I live.
So I decided to make my own, and you know what? It was easy! And also better than the stuff you buy at the store, in my opinion.
[feast_advanced_jump_to] What You'll Need- Tofu. I like extra-firm tofu best for this recipe. You could use super firm, but it won't soak up as much marinade.
- Soy sauce. Tamari or liquid aminos could be substituted for this.
- Rice vinegar. Just about any type of vinegar can be substituted — white, red wine, apple cider — just be aware that the flavor will vary slightly depending on what variety you use.
- Liquid smoke. Look for this near the barbecue sauces at your supermarket.
The following is a summary of the process for making this dish, along with some tips. Scroll all the way down if you'd like to skip right to the recipe.
- If you're using extra-firm tofu (or anything less firm than that — which I don't recommend), you'll need to press it before getting started. Super firm tofu can simply be blotted after slicing.
- Cut your tofu. You can really cut it into any size and shape you like, but keep in mind that the smaller the pieces, the more surface area you have to absorb your marinade, which means more flavorful tofu. I cut mine into thin slices (a bit les than ½-inch) for the batch shown in the photos.
- Mix your soy sauce, vinegar and liquid smoke. Feel free to play around with additional seasonings as well, but these are the only three you need for a basic smoked tofu.
- Place the tofu in a shallow dish, pour the marinade over it, and let it soak for anywhere from 30 minutes to 24 hours. Be sure to cover and chill it if you're soaking it for more than 2 hours.
- Arrange your marinated tofu pieces on a parchment paper-lined baking sheet and bake them for about 20 minutes on each side, until darkened and shrunken a bit.
Store your smoked tofu in a sealed container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
Frequently Asked Questions
Is this recipes gluten-free? It is if you use gluten-free tamari in place of soy sauce.
How is smoked tofu served?There are lots of recipes that call for smoked tofu, such as this smoked tofu sushi, this ramen, this tofu katsu curry, this carbonara or these meal-prep bowls. You could also stuff it in a sandwich, use it as a salad topper, or snack on it!
What does this tofu taste like?It's smoky! If there was ever a time in your life when you ate meat, you could probably compare the flavor to that of bacon, but a bit milder.
More Tofu Recipes- Savory Lemon & Herb Baked Tofu
- Sesame Ginger Marinated Tofu
- Baked BBQ Tofu
- Sesame Sriracha Tofu
- Vegan Tofu Chilli Paneer
Print
Smoked Tofu
Make your own smoked tofu at home! It's easy, delicious, and requires only 4 ingredients. This tofu is perfect for recipes, salads, sandwiches, and snacking.
Course EntreeCuisine AmericanKeyword baked tofu, easy tofu recipe
Prep Time 40 minutesCook Time 40 minutesTotal Time 1 hour 20 minutes
Servings 4
Calories 81kcal
Ingredients- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon liquid smoke
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained, pressed, and cut into ¼ to ½ thick slices
- Stir the soy sauce, vinegar, and liquid smoke together in a small bowl or cup.
- Place the tofu slices in a shallow dish and pour the marinade over them.
- Marinate the tofu for at least 30 minutes at room temperature, or covered and chilled for up to 24 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Arrange the tofu slices on the baking sheet in a single layer.
- Bake the tofu for about 40 minutes, carefully turning the pieces halfway through, until they're darkened and slightly shrunken.
- Remove the tofu from the oven and serve or use immediately, or chill for later.
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