Cooking/ Recipes

Vegan Yellow Squash Risotto

Here is a great yellow squash risotto recipe sure to please the whole family!

Ingredients:
2 cups (400g) rice
1 onion, chopped
2 cups (300g) yellow squash, peeled and cubed
4 cups (1 lt.) vegetable broth
1/2 cup (118ml) vegan white wine
Olive oil

Directions:
Heat olive oil in a large pan, add onion and cook on medium heat until transparent. Add cubes of squash and cook together until the squash is soft. Add rice and let toast for 1 minute, then add white wine and stir. Add hot broth a little at a time, letting it absorb and cook each time. Cook rice at least 20 minutes or according to package directions. Let the risotto sit about 2 minutes and then serve hot.

For the single folks out there or those of you who may have cooked too much risotto, (which doesn’t reheat very well) here is a great solution! I used my leftover risotto to make a vegan burger patty, which even freezes and reheats really well. I always plan my grocery list to make these two recipes together!

Ingredients:
4 cups (700g) yellow squash, peeled and chopped
1 red onion, chopped
1 cup (250ml) vegetable broth or water
1 cup (200g) cooked garbanzo beans
1 cup (200g) tofu
2 cloves garlic
1 tsp. paprika
1 tsp. ginger, grated or ginger paste
1 tbs. curry powder
Olive oil
Left over yellow squash risotto or 1-2 cups cooked rice or quinoa
Vegan equivalent of 1 egg
Breadcrumbs

Directions:
In a large pan, heat olive oil over medium heat, add onion and garlic and cook until onion becomes transparent. Add spices and let toast for 1 minute, then add yellow squash and stir. After 5 minutes add garbanzo beans and vegetable broth and stir. Reduce heat and cook covered for 15 minutes, stirring occasionally. Remove cover and cook until the liquid is very reduced (otherwise your patties won’t stick together) and then let the mixture cool. When the mixture is cool, use a fork or a food processor to get the desired consistency. Then add rice and vegan egg, mix well with hands, and press into patties. Coat each patty with breadcrumbs to help it stay together. Cook each patty in a small amount of oil over medium/high heat 3 minutes on each side or until just heated though and golden. These patties can be frozen and then defrosted in the refrigerator overnight.

About the author: My name is Brooke Young. I am a long time vegan transitioning to a raw vegan (or the healthiest and happiest person I can be, whichever comes first). I love to travel, eat, and learn about food and the things I put in/on my body and share this info with people who are interested. Enjoy!

Image source: Yoli.com