Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

I’m a great fan of mushroom risottos, but admittedly, even I can sometimes get a bit bored of that dish. The super easy hack is to just swap the rice with any other grain of your choice. I went for quinoa in here and also decided to give it all an Asian twist by adding soy sauce and sesame oil. Overall, I’m very happy with how this dish turned out. I was also wise enough to make a huge batch and have lunch sorted out for almost an entire week.

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INGREDIENTS:

(Yields 6 servings / 0.86 EUR per serving / 5.16 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 tbsp vegan butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large onion (0.10 EUR)

3 carrots (0.30 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp mushroom powder (0.27 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

3 tbsp soy sauce (0.20 EUR)

1 and ½ cups quinoa (1.50 EUR)

4 cups veggie broth (0.27 EUR)

2 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil, butter and mushrooms to a pot on high heat and cook for about 10 minutes, until mushrooms start to brown. Add in the onion, carrots and garlic, then stir and cook for another five minutes to slightly caramelize the veggies.

Dump in mushroom powder, salt, pepper, red pepper flakes, soy sauce, quinoa and veggie broth. Bring to a rolling boil, reduce heat and simmer with a lid cracked open for about 20 minutes, until quinoa is cooked through. Remove from heat and stir in the sesame oil. Serve while warm, or portion out for later as this dish reheats great.

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Ja sam veliki ljubitelj rižota od gljiva, ali čak i meni to jelo s vremena na vrijeme može pomalo dosaditi. Najjednostavnije i najbrže rješenje da vam stvari i dalje budu zanimljive je da rižu jednostavno zamijenite sa nekom drugom žitaricom po vašem izboru. Ja sam se ovdje odlučila za kvinoju i još sam napravila mali azijski twist tako da sam ubacila soja sos i sezamovo ulje. Sve u svemu, baš sam jako zadovoljna kako mi je ovo jelo ispalo. Ujedno sam bila dovoljno mudra i da skuham veću porciju pa da za cijeli tjedan imam riješen ručak.

SASTOJCI:

(Za 6 porcija / 6,50 kn po porciji / 39,01 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 žlice veganskog maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 veliki luk (0,75 kn)

3 mrkve (2,25 kn)

3 češnja češnjaka (0,75 kn)

2 žlice praška od gljiva (2,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

Dobar prstohvat suženog čilija u pahuljicama (0,15 kn)

3 žlice soja sosa (1,50 kn)

1 i ½ šalica kvinoje (11,25 kn)

4 šalice povrtnog temeljca (2,00 kn)

2 žličice tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje, maslac i gljive stavite u lonac na jaku vatru te kuhajte desetak minuta, dok gljive ne dobiju boju. Ubacite luk, mrkve i češnjak, dobro promiješajte te kuhajte još pet minuta da se i povrće blago karamelizira.

Sada dodajte prašak od gljiva, sol, papar, čili, soja sos, kvinoju i temeljac. Pustite da zavrije, smanjite vatru te krčkajte sa odškrinutim poklopcem dvadesetak minuta, dok kvinoja ne bude skroz kuhana. Maknite sa vatre i umiješajte sezamovo ulje. Poslužite toplo ili raspodijelite u porcije za kasnije jer se ovo jelo super podgrijava.

Mushroom and Quinoa ‘’Risotto’’ (vegan) / ”Rižoto” od gljiva i kvinoje (veganski)

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