Food Recipes

Yum Alert: Vegan Thyme and Mushroom Risotto

Finding and preparing vegan Italian food can be quite challenging. This vegan thyme and mushroom risotto recipe, however, not only replaces dairy with other, wholesome ingredients, but tastes like “the real thing.” Image and recipe via Delicious Everyday.


Serves 4

  • 2 tbs olive oil
  • 4 – 5 cups of vegetable stock
  • 1 tbs olive oil
  • ½ brown onion, diced
  • 2 garlic cloves, peeled and minced
  • 1½ cups white quinoa, rinsed under running water for 2 minutes
  • ⅓ cup white wine (optional)
  • ¼ cup nutritional yeast (savoury yeast) flakes
  • salt and pepper, to taste
  • 350g (12 oz) mushrooms, sliced
  • 1 tbs olive oil, extra
  • 1 tbs fresh thyme leaves
  • ¾ cup rocket leaves (arugula)

For instructions, go here.


About the author


Rosetta is a Manhattan-born student currently living in Paris. She loves fashion, traveling, and all things kale. She's adopted the Parisian street style, yet stayed in-touch with her New York roots; she can be spotted wearing all black with a green color pop from holding her cold-pressed juice. Her religion is coconut oil and she's married to almond butter.

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