This creamy plant based Winter Vegetable Risotto is made using seasonal produce and creamy tahini to create the ultimate healthy comfort meal. This easy vegan risotto recipe is simple to make and perfect for meal prepping! This winter vegetable risotto recipe is: Vegan, Gluten-free, Oil-free, Dairy-free, Refined sugar-free, and Whole Foods Plant Based!
Begin by cooking your rice as usual. While rice is cooking, chop the butternut squash and place on a nonstick baking sheet and bake until golden, about 30 minutes.
In a large pan add the chopped onions, garlic, and mushrooms together with a bit of water and cook.
Add the rice, chopped kale, tahini, nutritional yeast, and ½- 1 cup of water. Stir until everything is combined and the kale has softened. Add the cooked butternut squash and mix until coated with the tahini sauce.