VEGAN FARRO MUSHROOM RISOTTO » easy one pot meal
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Follow along as I show you how to cook the perfect plant-based Farro Mushroom Risotto recipe. This creamy, comforting vegan …
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This is the most AHmazing recipe. I think it’s my favorite of all the ones I’ve tried from you, even more than the mushroom stroganoff. This is a keeper. Thank you, Jill!
The piano music is distracting. I have farro in my pantry. I am going to try this soon!
Whoaaa! I just make it with soy milk only , no coconut milk It’s absolutely my new favorites now❤😊million of thanks. Blessings.
Looks so good!!! 🥰
Thank you fir sharing this great recipe. I am gluten and dairy free so I was wondering if I could substitute rice for the farro? Let me know your opinion. Thank you and take care-Debbie
I made this recipe but didn’t have cabbage so I used red kale. It was delicious. I try to eat mushrooms daily due to a strong family history of breast cancer. Thanks for another great recipe.
I made this for dinner tonight and we really loved it! Farro is a favorite of mine so I’ll definitely be making this again.
Made it. Loved it! Used kale instead of cabbage. Next time I would add some dried mushrooms too. Thank you so much! Going to make this regularly.
Is the coconut milk strong on coconut flavor? I HATE coconut! Is there a good substitute for it??
this looks amazing…thanks
Many people eat a plant based diet for health benefits. Why do you choose to use coconut milk instead of less fatty options such as oat or soy milk? Also, why isn't the nutritional info listed with your recipes? We love everything you cook, but these are a few questions we have. Thank you!
I made this recipe today! My sister who IS NOT WFPB and my husband who IS loved, loved the dish. My sister said I should sell portions. Probably not ready to do that, but a great big compliment!!
Oh my! This looks awesome! My mouth was watering just watching this being made! I am so looking forward to trying this one for sure! Thank you for sharing these wonderful recipes 😊
I've had farro in my cupboard for ages, unsure of how to use it – Thank you!! Im excited to try this! It's super high in protein so a great way to get more in while still having yummy grains lol
OH MY!!! This dish is absolutely delicious!! It combines three of my favorite ingredients – mushrooms, cabbage, and farro – into a creamy, scrumptious meal!! This now has a permanent spot on my weekly rotation!!!!!
FYI – if you are following the printable recipe, it doesn't note the 1 tsp of thyme so be sure to add it!!! Perhaps that can be corrected??
FARRO!!! Can't WAIT to try this one!!!!
Thanks for another great recipe 🙂 Today I have one of my own to share with you! I hope you will try this and enjoy it with your family. It is soooo good, I started eating it for breakfast 🙂 It's a raw whole plant based "ice cream" with lemon, "cookie dough" and cacao nibs 🙂 Feel free to use in a video if you like.
The ice cream:
2 ½ cups of frozen sliced bananas
2 cups of frozen mango chunks
½ teaspoon vanilla powder
1 tablespoon fresh lemon juice
(Vanilla and lemon can be increased if desired, but I recommend only adding a little and tasting).
Put everything in a food processor and let it sit for like 5-10 minutes to defrost slightly before blending. Then blend. You might need to stop rather often to remove it from the sides, and it can take several minutes of work until it has that smooth ice cream consistency.
Cookie dough:
1 cup of pitted, soaked small dates (soak for like 30 minutes)
½ cup of oat fluor (can grind rolled oats into fluor for example, cheaper and better)
2-3 tablespoons of water
½ teaspoon of vanilla powder
Optional: 1 tablespoon of some sort of chocolate, like cacao buttons/chips or like a teaspoon of cacao powder
Blend in a blender until fairly firm consistency, so you can roll them into balls. If too runny/messy, just make little splats of them 😛 Put into the freezer for 30 minutes to set a bit. If saved for another day, take them out like 30-40 minutes before the meal.
And as a final touch, sprinkle high quality cacao nibs over everything 🙂 I use ones that are made from the Criollo bean, they are delicious.
I swear this is the yummiest yum I've eaten in a loooong time. Even if someone told me I could have traditional cake that was magically healthy, I would still choose this ice cream lol And that's high praise coming from a former food addict, who couldn't possibly eat fruit for breakfast… So I think this recipe can really help a lot of people who feel like I do. And it's just so fresh and perfect for summer! 🙂
I made this tonight. Together with the mushroom stroganoff has become our family favorite. Thanks!
We made this tonight – it was delish!! ❤️
Can you share the article about mushrooms?
Yummy in my tummy ❣️ Thank you for making this video ❣️
A couple near me organically grow lion's mane, shiitake, pink & white oyster mushrooms. What a perfect recipe to use them. 🤤🥰
Thank you Jill for more WFPB yummy goodness!
I've never attempted to make risotto before 🤔
Darn! Have everything but the cabbage. Might have to run to the store again! 😜
I'd never heard of farro so had to look it up – a very nutritious grain originally from Mesopotamia, and a healthy alternative to white rice and processed grains. I hope I can find this farro in my country, otherwise the usual arborio rice I guess. I'm going to get my Italian friends to swallow (pun intended) their claim that only Italians can make riZOTo 🙄😁