Hadrien Bennett

Quinoa Mushroom Risotto, Vegan

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Previously, I shared my risotto recipe. It is a delicious recipe but nowadays, I try to make and bake more vegan. While wondering on the internet, I stumble upon this quinoa mushroom risotto, thought it was perfect to try, since autumn is well here now and it would make a great comfort food. I cannot believe how creamy and delicious it was. Not to say but I think I prefer this recipe to the one prior. Let alone; it is way easier and quicker to make. I don’t need to stay one hour right next to the saucepan stirring. Enough here let’s make it.



  • 80g White quinoa
  • 80g Red quinoa
  • 1 cube Vegetable stock
  • 1 Onion
  • 200g Mushrooms
  • 20cl Soy cream
  • 1tbsp Olive oil
  • Salt & Pepper



  1. Dice the onion.
  2. Rinse the mushrooms and dice them.
  3. In a saucepan, sauté the onion and mushrooms in 1 tablespoon of olive oil.
  4. Add salt and pepper. Then add, the quinoa, vegetable stock cube and cover with water.
  5. Let it cook for 40 minutes. You only need to stir from time to time. Once the water is absorbed, add some more. Repeat this process until quinoa is ready.
  6. Once ready, add soy cream. Let it cook for 5 more minutes, and it’s ready to be served.

It is the perfect dinner for the cold night ahead of us!

I am trying to make a lot more of vegan recipes. I wanted to ask you, would you be interested if I separated the vegan recipes in another section? Let me know in the comments below. 🙂

If you make the recipe, please share it with me.

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