Vegan Mushroom Recipe with Lentils

A creamy, high-protein vegan mushroom risotto with lentils and zucchini, ready in less than thirty minutes without the instant pot.

5 from 1 vote

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 270 kcal

Rinse the brown rice under cold water until the water runs clear.
Slice the mushrooms, dice the zucchini, chop the onions, and mince the garlic.
In a large pot, heat the olive oil over medium heat.
Add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
Stir in the brown rice and Cook for a couple of minutes to toast the rice slightly.
Add the sliced mushrooms, diced zucchini, and lentils to the pot. Cook until the vegetables are tender and the mushrooms release their moisture. Add the thyme, salt, and pepper.
Pour in the mushroom or vegetable broth and add bay leaves. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer. Cook until the rice is tender and has absorbed the liquid, typically around 25-30 minutes.
Remove the bay leaves, and and discard them. Stir in chopped parsley for freshness. Adjust the seasoning if necessary, adding more salt and pepper according to your taste.
Add some nutritional yeast for extra cheesiness and creaminess.
Enjoy your creamy mushroom and lentil brown rice!

Nutrition Facts

Vegan Mushroom Recipe with Lentils

Amount per Serving

Calories

270

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

595

Potassium

431

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

253

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Gluten-free, high-protein, mushroom, risotto, vegan dinner, vegan lunch, vegan risotto

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