Vegan Prawn Risotto

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contributed by Sophie's Kitchen
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Sophie's Kitchen vegan seafood products are quick, easy, convenient and delicious. Use them as you would seafood and in your own favorite recipes. Sophie’s is versatile as an appetizer, entrée, on top of a salad, in tacos, soup, pasta, pasta sauce, and more...

Below is an easy and extremely satisfying dish of rice and vegan seafood.

Ingredients:

Serves 4

  • 30 g (2 tbsps) vegan margarine
  • 30 g (2 tbsps) flour
  • 1 medium onion, finely chopped
  • 30g of spicy vegan susage
  • 1 red pepper, seeded and finely chopped
  • 400 g (14 oz) canned tomatoes
  • 2 pints vegetable stock
  • 1/4 tsp ground ginger
  • Pinch allspice
  • 1 tsp chopped fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • Pinch salt
  • 100 g (4 oz) uncooked rice
  • 2 boxes of thawed vegan prawns
  • 2 spring onions, chopped to garnish

Preparation:

Melt the vegan margarine in a heavy-based saucepan and then add the flour. Stir to blend well and cook over low heat for about 2 minutes. Add the onion, spicy vegan sausage and pepper and cook until soft.

Add the tomatoes and their juice, breaking up the tomatoes with a fork or a potato masher. Add the stock and mix well. Add the ginger, allspice, thyme, cayenne pepper, salt and Tabasco. Bring to the boil and allow to boil rapidly, stirring for about 2 minutes. 

Add the rice, stir well and cover the pan. Cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Add the vegan prawns during the last 10 minutes of cooking time. Cook for another 2-3 minutes. Adjust the seasoning, spoon into a serving dish and sprinkle with the chopped spring onion to serve.

 

 

Contributed by Sophie's Kitchen

 

Published on WholeFoods Magazine Online, 12/11/12