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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

This easy vegan pumpkin risotto recipe is great for in fall during the pumpkin season. Great alternative to regular rice and it’s such a warming and good dish. Roasting the pumpkin in the oven makes it even better!

If you are ever looking to have a cozy fall evening with some wonderful food, this rice is a perfect option and I recommend getting maybe some hummus with it.

We love using homemade stock for these kinds of recipes because it’s so simple to make.

Difficulty: Beginner Prep Time 9 min Cook Time 40 min Total Time 49 mins Best Season: Fall

Description

This vegan pumpkin risotto is a must-try for the next pumpkin season!

Ingredients

Instructions

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  1. Optional - soak your rice overnight for faster cooking.

  2. Start by chopping up your pumpkin into small pieces and remove the skin. Same for the onion and garlic.

  3. To a big pot add some coconut oil, let heat up and add in your onion and garlic. Let sautΓ© for a few minutes, add then add in the chopped pumpkin followed by some veg stock or water. Let it boil for 5-10 minutes until soft.

  4. Once soft, lightly mash with a fork. Then add in your rice followed by the stock/water.

    If using peas, add them now followed by salt, black pepper and ginger.

  5. Let simmer for 20-30 minutes until the rice is soft. Garnish with some freshly chopped parsley.

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