Crispy Plant-Based Grounds w/ Creamy Cauliflower Rice Mushroom & Thyme Risotto

This is a great starter Meatless Monday recipe made with crumble plant-based grounds with a risotto that is seasoned to perfection. This is a #healthish plant-based alternative to ground beef that your family and friends will love.

CRISPY PLANT-BASED GROUNDS INGREDIENTS:

2 teaspoons olive oil

12 oz Plant-Based Grounds

2 tablespoons mirin (sweet Japanese rice wine)

1 tablespoon soy sauce

2 scallions, chopped

CREAMY CAULIFLOWER RICE RISOTTO INGREDIENTS:

1 ⅓ cups Cauliflower Rice (1 medium Cauliflower head)

1 tablespoon extra virgin olive oil

1 clove garlic, minced

300 g mixed mushrooms, sliced (e.g., button, Swiss brown, field, porcini, enoki)

1 tablespoon thyme, roughly chopped

1 onion, finely diced

½ cup dry white wine

2 cups vegetable stock

2 tablespoons nutritional yeast

⅓ cup almond milk

⅓ cup pine nuts, toasted

1 teaspoon finely grated lemon rind

1 ½ tablespoon truffle oil (optional)

1 tablespoon thyme leaves, extra

CRISPY PLANT-BASED GROUNDS DIRECTIONS:

Heat oil in a medium skillet over medium-high.

Cook Plant-Based Ground, stirring and breaking into small pieces, until browned and crispy, about 3-4 minutes.

Add mirin and soy sauce and cook until pan is almost dry, about 1-2 minutes longer. Add scallions and toss to combine. Set aside and keep warm.

CREAMY CAULIFLOWER RICE RISOTTO DIRECTIONS:

Heat oil in a medium skillet over medium-high. Place the cauliflower rice in the skillet. Note: If you’re using a medium cauliflower head, put in the food processor first.

Cook cauliflower rice for 10-12 minutes to partially cook the rice.

Meanwhile, heat half of the oil in a large frying pan over medium heat. Add garlic, mushrooms, and thyme and cook for 3-4 minutes or until mushrooms are soft. Set aside.

Heat remaining oil over medium heat and cook the onion for 3-4 minutes or until very soft. Add rice (along with any remaining liquid), wine and stock and simmer for around 15 minutes or until most of the liquid has been absorbed.

Stir through nutritional yeast, almond milk, pine nuts, and lemon rind. Gently fold through mushrooms.

Divide between four bowls, drizzle with truffle oil (if using), top with thyme leaves, and serve. Next, add the crispy plant-based grounds onto and add thyme.