one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

This makes a lot (3-4 servings) and keeps very well, and is very cheap to make. It’s slightly creamy, and has a consistency somewhere between risotto and an omlette. It’s also very cheap, filling, quick and easy to make. Consequently, it’s something I tend to make often – also, there’s no photo, because while it’s delicious, it’s not too pretty.

Note: All ingredients (other than the rice, soy sauce and creamed corn) are optional: pick and choose according to taste and what’s in the cupboard. Carrots, corn kernels and tofu are good optional additions.

Ingredients:

  • 3/4 cup (uncooked) rice, preferably short grain (e.g. arborio)
  • 1 tin peas, drained
  • 1 tin mushroom stem and pieces, drained
  • 1 tin (420g) creamed corn
  • 4-5 fresh button mushrooms, diced
  • ½ onion, diced
  • 2 tsps vegetable oil
  • Nutritional yeast to taste (I also used a splash of Bragg’s Liquid Aminos)
  • Soy sauce to taste (probably 5tbsps)
  • Onion salt, salt, pepper
  • MasterFoods Bacon Flavoured Chips (yes, these are vegan)

Method:

  1. Cook the rice as per packet instructions. Drain, rinse, and set aside
  2. Heat the olive oil in a pan over medium-high heat, and saute the onions until they begin to brown
  3. Add the canned and fresh mushrooms, and a splash of soy sauce: continue to cook at a medium-high heat until the mushrooms are reduced in volume by about half
  4. Add the peas, and a splash more soy sauce. Continue stirring until peas begin to firm up
  5. Add the cooked rice and stir through until uniformly distributed (and slightly browned from the soy sauce)
  6. Add the creamed corn, and stir through evenly
  7. Add more soy sauce, nutritional yeast, onion salt, salt and pepper to taste. Add bacon flavoured chips, if desired
  8. Continue to stir constantly over a medium-high heat until heated through and all ingrediently evenly mixed
  9. Serve hot, and enjoy

Copyright: this is an original recipe, so all credit to meeeeee, thank you. And, as always, feedback is wanted and appreciated!

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Comments on: "Recipe: Pseudo-Risotto (The Vegan Uni-Student Special)" (2)

  1. Sounds good to me, I love making veggie risotto. I am still yet to buy some of those bacon bits, but I will buy some and try out this recipe, it sounds perfect for the wintery weather we’re having right now!

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