Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets

Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets (Vegan Recipe Analysis)

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Full recipe at www.vegetarianventures.com

Serving

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Compliance

Based on the Vegan way of eating preset. View more Vegan recipes.

1862g

Ingredients

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5 to 6 cups ((1.25 to 1.5 L) small (1 to 1½ inch/2.5 to 4 cm) florets of cauliflower OR broccoli OR Romanesco broccoli OR a mix)

6 cup (492g) Broccoli Florets, Cauliflower & Carrots

492g

Ingredients

BROCCOLI, CAULIFLOWER, CARROTS.

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2 tablespoons + 2 teaspoons ((30 mL + 10 mL) virgin olive oil, divided)

8 tsp (40ml) Virgin Olive Oil

40g
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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper (, to taste)

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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2 cups (500 mL) cooked white beans, such as navy or cannellini

2 cup (416g) Beans, Navy, Mature Seeds, Raw

416g
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1 tablespoon (15 mL) fresh lemon juice

1 tbsp (15g) Lemon Juice, Raw

15g
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pinch of nutritional yeast

0.5 g (0.5g) Savory Nutritional Yeast Flakes

0.5g

Ingredients

DRY YEAST, NIACIN, PYRIDOXINE HYDROCHLORIDE, THIAMIN HYDROCHLORIDE,RIBOFLAVIN, FOLIC ACID AND B12.

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2⅓ cups (575 mL) vegetable stock, divided

2.3 cup (560ml) Vegetable Stock

560g

Ingredients

VEGETABLE STOCK (WATER, VEGETABLE FLAVOR CONCENTRATE [VEGETABLE JUICE CONCENTRATE (CARROT, CELERIAC, ONION), COOKED VEGETABLES (CARROT, ONION, CELERY), TOMATO PASTE, YEAST EXTRACT, SEA SALT, SUGAR, MOLASSES, ONION POWDER, POTATO FLOUR, FLAVOR, CANOLA OIL**]), CANE SUGAR, SEA SALT.

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4 to 5 shallots (, fine dice (roughly 2/3 cup/150 mL diced shallots))

0.67 cup (107g) Shallots, Raw

107g
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2 teaspoons (10 mL) minced fresh thyme leaves (about 4 sprigs)

2 tsp (1.6g) Thyme, Fresh

1.6g
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1 cup (250 mL) quinoa (any color), rinsed

1 cup (168g) Tri-color Quinoa

168g

Ingredients

WHITE, RED, AND BLACK QUINOA.

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½ cup (125 mL) chopped fresh flat-leaf parsley, divided

0.5 cup (30g) Parsley, Fresh

30g
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2 tbsp drizzle of virgin olive oil (, for serving (optional))

2 tbsp (30ml) Virgin Olive Oil

30g