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Easy Creamy Vegan Mushroom Risotto

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"This low-fat, oil-free vegan risotto is a super creamy and comforting Italian meal! Just using one pan for everything, you cannot mess up that dish. Decorate with fresh parsley."
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45 m servings 327 cals
Original recipe yields 4 servings

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  1. Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
  2. Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
  3. Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

Nutrition Facts

Per Serving: 327 calories; 1.9 g fat; 65.7 g carbohydrates; 12.4 g protein; 0 mg cholesterol; 921 mg sodium. Full nutrition

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