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Vegan Mushroom Risotto (Without Wine)

Vegan Mushroom Risotto (Without Wine)

Creamy Vegan Mushroom Risotto (Without Wine)

This creamy vegan mushroom risotto makes the perfect hearty Winter comfort dish. It’s packed with vitamins A, B, C, D & K as well as folate, manganese, iron, magnesium, phosphorus, sulphur & selenium — all great for boosting your immune system and protecting your health during the dark Winter months.

Health Benefits


Mushrooms are a great source of plant-based protein, and they are packed with nutrients like vitamins B & D, phosphorus & selenium. The nutritional constitution of mushrooms, and especially wild mushrooms, makes them real immunity-boosters, which is why they’re such a perfect Winter staple food.

Spinach is a nutritional powerhouse, packed with vitamins A, C & K as well as folate, manganese, magnesium & iron, helping protect bone, heart, brain and eye health.

Leek is also rich in vitamins A, C & K as well as folate, iron, magnesium & calcium. Leeks are part of the Allium vegetable family, known for containing the powerful antioxidant allicin, a sulphur compound that prevents disease and inhibits cancerous cell growth.

Garlic is also part of the Allium family, with strong medicinal properties. Garlic is antiviral, antibacterial, antifungal, and antiparasitic, making it an amazing food for fighting colds & flus.

Stay nourished,


Creamy Vegan Mushroom Risotto (Serves 2)


A cooking pot and a large pan.


  • 1 cup arborio rice cooked in 2 cups water (stir regularly to make the rice ‘creamy’)

  • 1 tbsp extra virgin olive oil

  • 1 big onion, cut

  • 2 big cloves of garlic, grated

  • 2 cloves of fermented garlic or 'black garlic', cut

  • 2 big handfuls of mixed mushrooms, sliced (I used a mix of brown mushrooms and shiitakes)

  • 1 leek, sliced (or sub with more mushrooms & spinach)

  • spices: pinch of nutmeg, 1/3 tsp garlic powder, 10 cracks of black pepper, 1 tsp raw celtic salt

  • 2 big handfuls of baby spinach + more to use raw

  • 3 tbsp of cashew milk (or sub with almond milk or just water)

  • 1 tbsp tamari

  • 1 tbsp mustard

  • 2 tbsp nutritional yeast

  • extra water

  • optional: grated vegan cheese to serve (I used Violife mozzarella)


  1. Cook the arborio rice.

  2. While the rice is cooking, add 1 tbsp olive oil in a large pan, add onion & garlic, and stir for about 2-3 minutes on low heat.

  3. Add the mushrooms, leek, nutmeg, garlic powder, pepper, salt, and a dash of water. Stir on low heat until the veggies are done (about 5 minutes), then add the spinach and stir until wilted.

  4. Add cashew milk, tamari, mustard & nutritional yeast and another dash of water if necessary. Stir until everything is combined, then add the cooked arborio rice, and stir for 3-5 more minutes. Add more water or nut milk if you want it to be more creamy.

  5. Serve on a bed of fresh baby spinach and top with grated vegan mozzarella.

    Made it? Tag me in your recipe pictures, I love seeing your creations!

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