Italian – Page 2 – Vegans.UK

The recipe below is for mushroom and green bean risotto, but feel free to get creative. I’ve used a combination of mushrooms and chopped leeks for example, or peas, peppers, even broccoli chopped up small – whatever easily/quickly cooked veg I have lying around really.

Nutritional yeast is probably an ingredient you haven’t heard of unless you’re vegan, but never fear. It’s not 100% essential that you use it, but it does give the dish a nice savoury flavour (parmesan is used in non-vegan versions). It’s available in good health food shops or online.

Have inexpensive wine around the house for risotto

I won’t lie to you, there’s a lot of stirring in this recipe, but it is worth it. Use the time to stare into space and plan world domination, or just sip the rest of the bottle of wine to keep you amused…

Tinned mushrooms are often more convenient than fresh

Serves 4

Ingredients:

250g mushrooms

Handful of green beans

Tablespoon light soy sauce

Onion, chopped

1 garlic clove, crushed

250g risotto rice

3 tablespoons dry white wine

Sometimes just called Risotto Rice, Arborio is the stuff to use

1 litre vegetable stock

Tablespoon nutritional yeast

(Salt and pepper to taste and parsley to garnish if desired)

Here’s how I do it:

Cook the mushrooms and green beans(or whatever you’re using, see note) in the soy sauce and 4 tablespoons of water for 5-10 mins till soft. Season to taste and set aside.

In a separate pan, cook the onion and garlic in 2 tablespoons of water until they start to sizzle. Reduce heat and simmer for 5 mins. Add more water (a tablespoon at a time) if it starts to dry out.

Make sure stock is absorbed before adding the next lot

Add the rice and wine to the onions and cook for 2 mins. Pour in a quarter of the stock and bring to the boil. Stir constantly.

Sainsbury's wine is handily labelled as vegan — Sainsbury’s wine is handily labelled as vegan

When the stock has been absorbed, add another cup of stock and continue to do this (add stock, stir, absorb…) until the rice is tender. Don’t be tempted to rush this bit. Constant stirring helps it get all nice and creamy. Make sure the stock has been absorbed fully before adding the next one.

Once all the stock is gone, mix in the mushrooms/green beans mixture and nutritional yeast. (If you only have dried parsley, you can add in a shake at this stage.) Stir until well combined, and then serve into pre heated bowls. If you’re using fresh parsley, pop a large sprig on top and enjoy.

Easy, quick, yummy, hardly any ingredients and the ones there are, are easy to get hold of anywhere. This recipe has it all. Plus, you’ll kind of feel like you’re in your own little Italian restaurant by the time you’re finished.

Ingredients

500g (approx.) tomatoes, cut small (I quarter baby plum tomatoes, ooh, Mediterranean!)

4 tsp (or as much as you like) dried basil (although if you have fresh 4tbsp would be grand.)

Salt – just a touch

Olive oil – a couple of tablespoons or so

Four cloves of garlic, minced (depending on how garlic-y you like it)

Onion, diced

4 Fresh ciabatta or other yummy bread that’s easy to balance on a grill

Toast your bread on the side you're not going to cover in topping — Toast your bread on the side you’re not going to cover in topping

Here’s how I do it:

Preheat a medium grill.

Small tomatoes like cherry or baby plums work well

In a bowl, put your tomatoes, basil, salt oil, garlic and onion and give them a good old mix around. If you’re feeling fancy you could even add a few chopped olives or roasted peppers.

Cut your bread into thick, wide slices, big enough to accommodate a fair amount of topping. Place the slices either directly onto the grill if you’re feeling confident, or do as I do and find a baking tray that fits on top of your grill and toast them that way.

I put them on a baking tray in case bits fall off!

Once the bread is slightly browned on one side, take them out and flip them over. Spoon some tomato mixture onto each until they’re covered to the edges (see the need for the baking tray?) and pop them back under the grill.

Once they’re nicely toasted, place the slices carefully onto some plates using a spatula and devour, as the gorgeous smell will be driving you crazy by now.

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