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Tempeh and mushroom cauliflower "Risotto"

This is a take on a risotto style dish using cauliflower rice and tempeh.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Keyword: cauliflower rice, gluten-free, high fiber, plant-based
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

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!