Brown Risotto with Vegan Sausage and Fennel

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

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I love this dish when I have leftover brown rice that I want to use in a yummy way that involves more than just reheating. I make my own vegan sausage; 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 red onion, fine dice

Europe
Italy
Spicy
Leftovers
Vegan
Mediterranean

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 sun-dried tomatoes and mashed beans. Add abou