Brown Risotto with Vegan Sausage and Fennel

Name: Brown Risotto with Vegan Sausage and Fennel
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: Mirin or dry white wine; 4-5 cauliflower florets, sliced; ½ large carrot, sliced thinly on the diagonal; 1 cup cooked brown rice; 2-3 sprigs fresh flatleaf parsley, coarsely chopped; ¼ fennel bulb, fronds trimmed, thinly sliced; Vegan Sausage; Extra virgin olive oil; 2 cloves garlic, peeled, smashed, minced; ½ red onion, fine dice; ¼ cup oil-cured sun-dried tomatoes, finely minced; ½ cup cooked or canned cannellini beans, smashed with a fork (reserving cooking liquid); 2 cloves garlic, peeled, halved; ¾ cup (approx.) vital wheat gluten flour; Sea salt; Crushed red chili flakes; 1 stalk celery, fine dice; 1 medium carrot, fine dice

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I love this dish when I have leftover brown rice that I want to use in a yummy way that’s more than just reheating. I make my own vegan sausage, but you can buy a packaged one to save work. But I have to say that making it is soooooo easy and yummier than anything I have bought so far.

Ingredients

Vegan Sausage
Extra virgin olive oil
2 cloves garlic, peeled, smashed, minced
½

Europe
Italy
Mediterranean
Vegan
Leftovers

Method

Make the sausage: Place a small amount of oil in a skillet, along with garlic and onion, over medium heat. When the onions begin to sizzle, add a pinch of salt and chili and sauté until translucent, about 2 minutes. Stir in celery and carrot, a pinch of salt and sauté until coated with oil, about 1 minute. Stir in sundried tomatoes and mashed beans. Add about ½ cup reserved liquid (from the can