If you’re looking for a healthy risotto recipe, Vegan One Pot Mushroom Quinoa Risotto is made with quinoa instead of risotto rice and it is out-of-this-world delicious. Packed with protein, fiber, and veggies, this easy one pot dinner is nourishing and simple. Other one pot dishes you’ll love are Mexican Quinoa, Tuscan Pasta, One Pot Enchilada, and Puttanesca.
Why I Love This Recipe
- One Pot: This one pot dish makes clean-up a breeze. Perfect weeknight staple!
- Plant-Based: No dairy is needed in this creamy vegan risotto.
- Fiber-Filled: Quinoa is an amazing source of fiber and plant protein. Other sources of fiber in this dish include leeks and mushrooms.
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Notes on Ingredients
- Quinoa: Swapping risotto rice with white quinoa in this dish boosts the protein and fiber content while still keeping it really hearty and satisfying.
- Leeks: I used Josie’s Organics Leeks. They add such delicious flavor to a dish! If you can’t find them or they’re not in season where you are, feel free to swap with more onion or shallot.
- Mushrooms: You can use any variety of mushrooms. I used baby bella.
- Garlic: Fresh is always best for maximum flavor but if you don’t have fresh cloves of garlic you can swap with powdered.
- White Wine: Totally optional but really deepens the flavor of this dish. Feel free to omit.
- Nutritional Yeast: Adds that creaminess and cheesiness you’re looking for in a risotto without the dairy.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan One Pot Mushroom Quinoa Risotto?
- Saute garlic, onion, mushrooms and leeks on medium heat, until caramelized.
- Add quinoa, vegetable broth, white wine, salt and pepper into the pot. Stir and bring to a boil then cover, reduce to a simmer, and cook for 15-20 minutes.
- When the quinoa is completely cooked, stir in the nutritional yeast.
- Serve and enjoy!
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Commonly Asked Questions
Store leftovers in the fridge in an airtight container for up to 3 days.
I used the fresh pre-chopped, pre-washed leeks from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn. Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more. Be sure to look out for Josie’s Organics in your local store! Use their store locator!
This vegan risotto is 100% dairy-free! Cooking the risotto in veggie broth gives it the creamiest consistency! I was shocked at how creamy this actually got. My secret weapon is using nutritional yeast at the end. You stir in nutritional yeast to give it that nutty, cheesy flavor AND consistency. Don’t like nutritional yeast? That’s fine! Omit it or use any other plant-based parmesan you like.
It should be soft, fluffy, translucent, and the liquid should all be absorbed. If all of the liquid is absorbed but your quinoa is still undercooked, add a bit more broth and let it cook for 5-10 minutes additional.
“This was delicious! Recipe was easy to make and very flavorful. Thanks for posting.”
– Shannon
Extra Helpful Tips
- Add more veggie broth to the pot if needed! If it seems like the quinoa isn’t done but the liquid is absorbed completely, add veggie broth by the ½ cup and cover to cook until the quinoa is tender.
- Feel free to use water instead of veggie broth if you don’t have any. It may need more seasoning if you only use water.
- Avoid overcooking the quinoa by keeping it on low heat.
- A non-stick pot is preferred! Otherwise, use 1 to 2 tablespoons of olive oil.
If you tried this Vegan One Pot Mushroom Quinoa Risotto or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan One Pot Mushroom Quinoa Risotto
Equipment
- 1 pot with lid
- 1 spoon
Ingredients
- 2 cups leeks chopped and I use Josie's Organics
- 2 teaspoon garlic minced
- 1 package mushrooms 8 oz chopped
- ½ yellow onion diced
- 1 cup white quinoa dry
- ¼ cup white wine optional
- 3 cups vegetable broth
- 2 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a pot with a tight fitting lid, saute garlic, onion, mushrooms and leeks on medium heat, until caramelized.
- Add quinoa, vegetable broth, white wine, salt and pepper into the pot. Stir and bring to a boil. Cover and reduce to a simmer. Cook for 15-20 minutes or until all of the moisture is absorbed. If the moisture is absorbed but the quinoa still isn’t done (should not be crunchy when you taste it, it should be tender), you can add extra veggie broth or water by the ½ cup until it cooks completely.
- When the quinoa is done cooking, stir the risotto and add the nutritional yeast. Stir again. Serve and enjoy!
Notes
- Add more veggie broth to the pot if needed! If it seems like the quinoa isn’t done but the liquid is absorbed completely, add veggie broth by the ½ cup and cover to cook until the quinoa is tender.
- Feel free to use water instead of veggie broth if you don’t have any. It may need more seasoning if you only use water.
- Avoid overcooking the quinoa by keeping it on low heat.
- A non-stick pot is preferred! Otherwise, use 1 to 2 tablespoons of olive oil.
Shannon says
This was delicious! Recipe was easy to make and very flavorful. Thanks for posting.
Carla V says
Your recipes have blessed me and my family beyond words. I’ve tried so many of them, and they’re all great! May God continue to bless all that you’re doing.
Jordan from the HealthyGirl Team says
So good and easy!