Name: Tempeh and mushroom cauliflower "Risotto"
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 -8 ounce package tempeh (I like the brand Lifelight but any non-GMO brand will do); 1 bag cauliflower rice (frozen or fresh); 1 medium shallot (yellow onion can be used in place of shallot); 1 -3.5 ounce container cremini, oyster or button mushrooms; 1 cup frozen green peas (if using canned peas be sure to drain a rinse well); 1 cup fresh spinach (if using frozen be sure to thaw and pat dry to remove excess liquid); 1 clove minced garlic (a 1/2 teaspoon of garlic powder can be used in place of fresh garlic); 1 Tablespoon grated non-dairy Parmesan cheese; 4-5 leaves fresh mint (if you do not have mint you can use parsley or basil); 2-3 Tablespoons olive oil (avocado or coconut oil can be used in place of the olive oil); 1/2 cup water or vegetable broth; 1 pinch salt and pepper

Tempeh and mushroom cauliflower “Risotto”

This is a take on a risotto style dish using cauliflower rice and tempeh.

Course Main Course

Keyword cauliflower rice, gluten-free, high fiber, plant-based

Prep Time 10

Cook Time 15

Total Time 25

Servings 2 servings

Calories 425kcal

Equipment

1 large frying pan
1 medium frying pan
1 blender or food processor

Ingredients

1 -8 ounce package tempeh I like the brand Lifelight but any non-GMO brand will do
1 bag cauliflower rice (frozen or fresh) you can make your own cauliflower by chopping 1 medium sized head of cauliflower into quarters and pulsing the cauliflower in a food processor until a "rice" consistency is achieved
1 medium shallot yellow onion can be used in place of shallot
1 -3.5 ounce container cremini, oyster or button mushrooms
1 cup frozen green peas if using canned peas be sure to drain a rinse well
1 cup fresh spinach if using frozen be sure to thaw and pat dry to remove excess liquid
1 clove minced garlic a 1/2 teaspoon of garlic powder can be used in place of fresh garlic
1 Tablespoon grated non-dairy Parmesan cheese I like Violife or Follow your Heart non-dairy Parmesan but you can use regular Parmesan cheese or eliminate the cheese and use hemp seeds in place
4-5 leaves fresh mint if you do not have mint you can use parsley or basil
2-3 Tablespoons olive oil avocado or coconut oil can be used in place of the olive oil
1/2 cup water or vegetable broth
1 pinch salt and pepper

Instructions

Make the "peasto". In a blender or food processor place 1/2 cup green peas (saving the other 1/2 cup for later in the recipe) that have been thawed and rinsed under cold water. Add 1 cup spinach, Parmesan cheese or hemp seeds, garlic, 1 Tablespoon olive oil and a pinch of salt and pepper. Blend until smooth. If small chunks of peas remain, you can add in a small amount of water or olive oil to blend.
In a large frying pan, add 1 Tablespoon of olive oil (or oil of choice), bring to a medium-high heat and saute the finely chopped shallots for 3 to 4 minutes. Add the mushrooms and cook together, stirring occasionally for an additional 2 to 3 minutes.
Add cauliflower rice to shallot and mushroom mixture, season with a pinch of salt and pepper and saute for 6 to 8 minutes until the cauliflower rice is tender.
Add "peasto" to cauliflower rice mixture, stir to combine. Add 1/2 cup of remaining frozen green peas, Parmesan cheese (or non-dairy alternative) and roughly chopped mint leaves. Stir to combine and remove from heat.
To prepare the tempeh, cut into 1 inch cubes and saute in a medium size frying pan with 1 Tablespoon of water, broth or olive oil, over medium-high heat for 4 to 5 minutes or until golden brown.
Plate the "peasto" risotto, add the tempeh cubes, and top with remaining mint leaves. Enjoy!