Easy Vegan Chicken and Kale Risotto

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

I think risotto may be the ultimate fall comfort food.

This could not be more delicious and it is essentially one pot, super quick (about 30 minutes), and Scout’s honor you only need to stir it twice. Seriously! Did I mention there’s only 2 tbsp of vegan butter? Healthy to boot!

As soon as I grab the camera, Oliver goes running around looking for his. Sometimes it’s in the study in the china cabinet, and sometimes it’s on his bookshelf. He’s never sure which at first and to see him slightly panicked, scurrying around, not wanting to miss out on the food photography is so cute. This time he literally couldn’t wait to sample the subject of our shoot. Taking bite after bite he exclaimed, “Yum! This is tasty!” Then proceeded to fill himself up, dropping much of the risotto off the fork accidentally, and ultimately didn’t end up sitting down to eat dinner at the table because he had already eaten. LOL. Such is life with a wee one.

In the photo down below you’ll see he’s wearing his Let It Snow shirt. We actually got snow nearby and should have some at our house in just a couple weeks I reckon! Bring on the skis and sleds. We can’t wait!

Were you wondering how we did keeping our grocery bill under $150 (in Alaska!!) for the month of September? Umm…. we freaking nailed it guys! We used up stuff we had in the kitchen along with buying really cheap eats: store-brand canned beans and frozen fruit and veg that was sale, and bulk lentils and oats, etc. I am ashamed to admit that almost half of that ($60) was literally Silk unsweetened soy milk. #lifewithatoddlertho #theboylovessoymilk #notsponsered #wishweweretho

Easy Vegan Chicken and Kale Risotto

By Katie Henry - Produce On Parade

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Ingredients

• 2 tbsp vegan butter
• 1 medium onion, chopped fine
• 1 medium garlic clove, minced
• 1 tsp table salt
• dash of white pepper (black pepper will do)
• 2 cups Arborio rice, dry
• 1 cup dry white wine
• 5 cups very hot vegetable broth
• 4-6 oz (about half of one 9 oz package) of vegan grilled chicken strips
• ½ cup shredded vegan mozzarella
• 1 cup of chopped fresh kale, tightly packed
• 1 ½ tbsp nutritional yeast
• 1 tsp lemon juice
• 2 tbsp chopped fresh parsley leaves

Instructions

1. In a large dutch oven, heat the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic, salt, and pepper; saute an additional minute. Add the rice and cook about 3 minutes; stirring frequently, until the grains are translucent around their edges.
2. Stir in the wine and keep stirring until it’s all evaporated, about 2 minutes. Stir in the vegetable broth; reduce to a simmer, cover and allow to cook for 15-20 minutes, stirring twice during cooking until the rice is al dente and most of the liquid is gone.
3. While the rice cooks, cook the vegan chicken according to package. Chop into bite size pieces on the bais when cool enough and set aside.
4. When the rice is done, stir in the cheese and once melted stir in the remaining ingredients including the vegan chicken. Add enough hot water or broth to get the desired consistency of the risotto before serving; salt and pepper to taste and serve hot.

Prep time: 5 minutes
Cook time: 00:30
Total time: 00:35
Yield: 4-6 servings

Save Money!

I buy my arborito rice here, at less than half price. It’s only $0.16 per oz versus $0.34 per oz at our local grocery store!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!!

It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

---

More Recipes You Might Like

Chickpea Artichoke Rice w/ Lambsquarter Greens

Wild Mushroom, Cream, and White Wine Fettuccine

Teriyaki Romanesco & Beet Bowl

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

Easy Vegan 'Chicken' Pot Pie

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Have you ever been surrounded by people who are the complete opposite of you politically and with regards to your values, especially those with disparaging views towards minority groups and repressed individuals. Raise your hand up high; you’re in good company. All I can say is hang in there and laugh when you can.

I’m an Alaskan at heart but according to my beliefs I should live in Hippie-Town-Liberal-Peace-Loving Oregontown (yes, that’s a real place, but please don’t fact check it). Sometimes this really gets me down. It just plain sucks having so many folks surround you that don’t strive for equality, or peace, or tolerance. Bigotry is rampant and it’s smothering sometimes.

Just because someone doesn’t agree with your morals doesn’t make them a bad person and you may even like them but goddamn, it makes it hard sometimes. I’ve been accused of being naive and too soft-hearted on more than one occasion but I’ll put my foot down on this one. Okay, getting down from my dusty soapbox. Thank you for letting me rant, now let’s eat pie.

Easy Vegan 'Chicken' Pot Pie

By Kathleen Henry @ Produce On Parade

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Ingredients

• 2 tbsp vegan butter
• 3 tbsp all-purpose flour
• ½ tsp garlic powder
• 1 tsp mushroom powder (optional)
• ½ cup vegetable broth
• 1 cup unsweetened plain soymilk, divided
• 2 (9 in) prepared pie crusts (I buy them pre-made in the refrigerated section)
• 1 tsp olive oil
• ½ medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 (10 oz) bag frozen mixed vegetables, cooked according to package
• 1 (8 oz) package vegan ‘chicken’ strips, chopped (I use Tofurky Lightly Seasoned Chicken Meat Alternative in the refrigerated section)
• 2 cups torn fresh baby spinach
• 1 tsp seasoning salt, to taste
• ½ tsp dried thyme
• ¼ tsp white pepper, to taste

Instructions

1. In a small saucepan, melt the butter over medium-low heat. Stir in the flour, garlic and mushroom powder; whisk frequently until lightly browned and fragrant, about 3 minutes. Slowly whisk in the vegetable broth and ½ cup of soymilk. Cook over medium heat whisking frequently until thickened, about 5-8 minutes. I like to use a hand blender towards the end to ensure a super smooth texture. Set aside.
2. Line a 9” pie dish with the bottom crust. Poke holes all over the bottom with a fork. Preheat oven to 375°F degrees.
3. In a large soup pot heat the olive oil over medium heat. Add the onions and garlic and saute until fragrant and softened, about 3 minutes. Add the remaining ½ cup of soymilk, mixed veggies, chicken strips, spinach, salt, thyme, pepper. Stir well to combine then add in the soup. Mix the filling well, remove from heat and to the pie dish.
4. Roll out the top crust and place overtop of the filling; seal the edges and remove any excess dough. Cut a few slits in the top crust to allow steam to escape; brush the top with soymilk if desired.
5. Bake for 40 minutes until the crust is lightly golden brown. Remove from the oven and cool on a wire rack for 10 minutes before serving.


Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yield: 1 pie (6 slices)

Follow Produce On Parade with Bloglovin

Chickenless Noodle Soup

This post is dedicated to my little brother. Don't worry, he didn't die or anything. We just used to make chicken noodle soup together when we were younger. Just him and me, after school. It was one of our favorite things, at least, that's how I remember it. However, I seem to remember many things differently than him. As children, we watched those Christmas Classics claymation movies. You know, Santa Claus is Coming to Town and Rudolph: The Red-Nosed Reindeer, etc. If you don't know what I am talking about I am so, so sorry. You may want to take into question the validity of your entire childhood. Anyways, a few years ago I bought the entire DVD boxed set for him and I to watch during Christmas, just like we always had. I was so excited! Needless to say, I watch them every year...but not with my little broseph. You can shed a tear here, it's okay. He was pretty confused shocked when I surprised him with them but, I didn't get the excitement and thrill I was expecting from him. He told me later, "I just thought WTF, we watched those when we were like six." My response was, "Yes, I know. You loved them." "Yea... loved. Past-tense." My heart shrunk three sizes that day. Just like the Grinch's. 

I watch the boxed set pretty much by myself each Christmas. Sad but true. Anyways, that was kind of a departure from my soup story. The noodle soup recipe we used was always the one on that back of the Swanson broth box. I had a yearning for that soup (or maybe I just miss my lil broheim?), so yesterday I went to the store to get a vegetable broth. Apparently, Swanson doesn't make a vegetable broth. Either that or the Wasilla Fred Meyer doesn't carry it. Either way, it wasn't a good start. 

I also had to replace the egg noodles. No egg noodles here. And the chicken was a no-go obviously. Baked, savory tofu replaced that. I also added an onion and some herbs to this version. 

My version is just like that childhood chicken noodle soup, except veganized! And everybit as good.

This homemade soup is a vegan twist on the traditional chicken noodle soup. Completely delicious and no chickens harmed!

Chickenless Noodle Soup

Serves 6

• 1/2 Tbsp. olive oil
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 medium yellow onion, diced
• 8 cups vegetable broth
• 1/4 tsp. ground black pepper
• 2 celery stalks, sliced
• 3 large carrots, sliced
• 1 heaping cup dried pasta
• 8 oz. extra-firm baked tofu, diced (I like Wildwood Sprouted Savory Baked Tofu)
• 1 Tbsp. fresh parsley, chopped (optional)

Notes: If you don't want to use a baked tofu or can't find it, then regular extra-firm tofu will be fine. I just think the flavored, baked variety is nice for this soup.

In a large soup pot, heat oil over medium. Add the thyme, bay leaf and chopped onion. Saute for about 5 minutes, or until the onion begins to brown.

Now, add in the remaining ingredients, excluding the pasta, tofu and parsley. Bring to a boil over high heat, then reduce to medium and add the pasta. Stirring occasionally.

Cook for about 10 minutes, or until the pasta is al dente or just undercooked. Remove from heat and stir in the tofu and parsley. 

Serve hot!

[soundcloud url="https://api.soundcloud.com/tracks/115988061" params="color=ff6600&auto_play=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='69']Inspired by Campell's and my little broheim