Vegan Mushroom Risotto with Thyme & Sage

This is the time of year when comfort food really comes into its own.  Cosy nights in with friends, food and flix (of the net variety) are what dreamy Friday’s are made of.  To embrace the most recent trend, I would describe this vegan mushroom risotto dish as a plate of Hygge! A super delicious and warming hug for your tummy and your tastebuds.

Whilst a creamy risotto might not seem an achievable vegan variation, with this recipe I like to think I have proven otherwise. I challenge you to give it a try and prove me wrong 😉

Now I can’t take all the credit for this delight, as it was a team effort.  My Dad and Brother both helped to make this dish as scrummy as it is – they are both food fanatics too. It runs in the family! So together we supercharged one of our favourite dishes into a healthier vegan version that packs a punch of vitamin-D from the mushrooms (essential during the darker winter months) and tons of flavour!

Print Recipe
Vegan Mushroom Risotto
Vegan Mushroom Risotto-2
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Vegan Mushroom Risotto-2
  1. Find a large lidded pan and add in a tablespoon of oil (coconut or rapeseed), melt over a medium heat. Once the pan is hot, add a handful of sage leaves and thyme sprigs. When the oil becomes fragrant and the leaves start to brown take off the heat and remove the herbs.
  2. Put 40g of porcini mushrooms in a glass bowl, and cover with boiling water. Leave to soak for 10 minutes (or follow the on-pack instructions).
  3. Chop up the chestnut and wild mushrooms, along with 3 cloves of garlic. Fry in the herbed oil over a medium-high heat for approx 7 mins. Once cooked, take the mushrooms off the heat and set aside, these will be added back to the pan later on.
  4. Slice up the leeks and add to the pan. Sweat down with the lid on for 10 mins, until they have softened and are sticky.
  5. Add the risotto rice (75g per person) and turn up the heat. When you can hear the rice starting to 'crackle' add approx 2/3 of a bottle of wine. Reduce down until the liquid disappears, you need to watch and keep stirring every minute or so.
  6. Once the rice starts to stick to the bottom of the pan drain the porcini juice into a container, and gradually pour into the pan. Keep adding the rest of the vegetable stock bit by bit.
  7. When the rice is al dente, stir in the mushrooms and a generous sprinkle of nutritional yeast. Take the pan off the heat and add grated vegan parmesan to taste. Dollop 5-6 teaspoons of Oatly Creme Fresh, and add the lid back onto the pan. Leave to rest for 5 minutes.
Recipe Notes

Indulge your tastebuds with this vitamin-D boosting hygge hug on a plate. You can thank me later!

Let me know how you get on.

Ruth x

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Lentil & Sweet Potato Nut Roast Recipe

I love a delicious Christmas Roast, and so do my family. Being able to cook one is almost a rite of passage! It’s always difficult to get everyone together during the holiday season, so this year we had an early Christmas get together down in Devon and had a full blown Vegan Christmas lunch! I’m lucky that my family happily embrace the Vegan lifestyle and enjoy trying new things, in fact my Aunt and Cousin have been Vegan for years and years before me! This early get together was the perfect opportunity to try out a new recipe, and I decided upon a Vegan Lentil & Sweet Potato Nut Roast. Although this was one of the first attempts, it turned out really well and I’ll be making this again and again for years to come.

I was mindful of getting the right consistency, and looked at a tonne of different recipes and products in the shops before I decided on what has turned out to be a winning combination.  It is all about making sure everything sticks together and you have the right mixture of textures and tastes.  I’ve done the testing for you, and this recipe now works a treat! The ingredients are some of my favourites, and it’s a bit like a decadent super stuffing mixture!

Rosemary and sage are gorgeous flavours, absolute essentials on a ‘roast’ dinner plate.  The nuts add a lovely crunch, and the dried fruit (apricots or cranberries) add a lovely sweetness. No two mouthfuls are the same which is what makes this such a special and enjoyable dish to eat. Plus, all the ingredients are healthy, nourishing and filling. Perfect for a supersize Sunday roast or Christmas lunch main!  I’m going to be making this for the family on Boxing Day and am really looking forward to it!

INGREDIENTS (serves 4)

1x Medium Leek

2x Carrots

1x Sweet Potato

1x Tin of cooked Green or Brown Lentils

2x Handfuls of Chestnut Mushrooms

1x Small bunch of Kale

200g Organic Nuts

5-6 Apricots (Sulphate-free if possible) or handful dried Cranberries

1x Small handful fresh Sage leaves

1x Small handful fresh Rosemary

Sprinkle of smoked paprika

Coconut oil (for roasting and sautéing)

1x Flax ‘Egg’ – 3 Tbsp Ground Flax Seed (aka Linseeds) mixed with 9 Tbsp filtered water


Wash the sweet potatoes and chop into small chunks. Spread ½ tablespoon of coconut oil on a baking tray and pop into the oven for 5 minutes to melt. Then spread the sweet potato chunks evenly over the roasting. Sprinkle with some smoked paprika. Put in the oven at 180 C for 20 mins, or until soft and cooked through. Put the flax ‘egg’ ingredients into a small bowl and set aside.

While the sweet potato is roasting, wash and chop the leek, mushroom, kale, rosemary and sage. Add a tsp of coconut oil to a large frying pan and put on a medium heat.  Once the oil is hot add the chopped leeks and sauté for 5 minutes until soft and translucent. Then add in the kale, mushrooms and herbs to the pan, and sauté for a further 5-7 minutes.

Lentil, Kale & Mushroom Mixture

Grate the carrots and add them to the pan along with the chopped herbs. Chop the dried fruit, apricot or dried cranberries, and add to the pan. After 5-10 minutes the mixture should have sweated down and be cooked through.

Lentil, Kale & Mushroom + Carrot Mixture

If you haven’t already, remove the sweet potato from the oven and transfer into mixing bowl. Drain and rinse the tinned cooked lentils and add to the bowl. Mash these together until they form a paste.

Smash the bag of nuts with a rolling pin until they are in small pieces. Add the broken nuts, pan of sautéed vegetables and the flax egg into a large bowl with the lentil/potato mixture and mix together thoroughly.

Lentil & Sweet Potato Mixture

Line a loaf tin with greaseproof paper and rub the paper with coconut oil to help avoid sticking. Spoon the loaf mixture into the tin with a wooden spoon and press down to firmly pack the mixture in. Make sure the mixture is well packed in as this will help the loaf stick together so it stays intact when serving.

Bake uncovered in the oven at 180C for 45 minutes, or until browned on the top and hot all the way through. Be careful not to cook for too long as the mixture will dry out too much.

Lentil & Sweet Potato Nut Roast - loaf


Carefully turn upside down onto a chopping board ready to slice.  I love to serve this dish with roasted root vegetables, sautéed greens (spouts/cabbage/green beans) and onion gravy! Once I had some leftovers as a brunch with baked beans and garlic spinach, so anything goes!

Lentil & Sweet Potato Nut Loaf Dinner

I hope you enjoy this recipe as much as me, and that it becomes a firm favourite!

Let me know how you get on, I’d love to hear what you make of this recipe.

Wishing you a magical Christmas,

Ruth x
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Sweet Potato and Black Bean Chilli

I find November to be the most manic time of year, even more so than December maybe? Either way, quick easy comforting meals are always on the menu. After a rushed day, a nice warm bowl of filling chilli does the trick. The leftovers are great as a lunchtime power-up meal (if you have any left that is!). This sweet potato and black bean chilli recipe is really something I threw together one evening. The ingredients are simple and I tend to have them in my cupboards most of the time.  For something so tasty it’s an absolute winner as the ingredients are cheap and it’s super easy to make!

Nutritionally, there’s a nice balance of benefits from each of the ingredients. I always aim to add as much nutrients as possible to each meal I make. You’ll get protein from the beans, and complex carbs, vitamin B6, vitamin C, magnesium, potassium in the sweet potato. If you buy the nutritional yeast fortified with B12 then you’re giving this meal an added boost of vitamins. B12 is more difficult to get in a western vegan diet, so this is a great way to add it into your meals.


• 2 medium sweet potatoes
• 1 red onion
• 2 tsp coconut oil
• 1 red bell pepper
• 2 cloves garlic
• 1 tin black beans, drained and rinsed
• 1 tin chopped tomatoes
• 1 tsp chili powder (or more to taste)
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tablespoons nutritional yeast
• Sea salt and pepper to taste


Preheat oven to 180 C. Wash the sweet potatoes and chop into cubes. Put 1tsp of coconut oil onto a baking tray and pop into the oven until the oil has melted. Once coconut oil has melted, add the sweet potato cubes and sprinkle over some smoked paprika. Mix together and pop back into the oven for 20 minutes.

While the sweet potatoes are roasting in the oven, make the chili. Chop the onion, garlic and peppers. Heat a large pot on a medium heat and add 1tsp coconut oil. Add onion and garlic and sauté for about 3 minutes. Turn down heat if necessary to avoid burning. Then add the chopped pepper. Cook for a further 5 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, smoked paprika. Simmer on low-medium for 10-15 minutes. At this stage, if I have some greens in the fridge I prep these (wash and chop). I will add shredded kale 5 minutes before the end, or stir in some spinach leaves just before serving. Stir in a few tbsps of nutritional yeast.

Seasoning: Add a pinch of salt/pepper, or splash of tamari soy sauce to taste.
Top Tip: I find tomato based dishes can be slightly too acidic so I like to add a sprinkle of coconut sugar or dash of maple syrup to reduce the tanginess and make the dish a little richer in flavour.

Remove the sweet potato chunks from the oven and stir into the chilli mixture.


This dish is tasty and filling enough to have all on its own due to the fibre and protein. Alternatively, if you’re monstrously hungry you can serve with quinoa, on a jacket whole sweet potato or bed of steamed green veggies. I top with some grated vegan cheese or a sprinkle of this lovely mixture… garlic powder, chopped nuts and nutritional yeast!

As a Sunday meal prep recipe this chilli works very well as you can heat it up for lunch each day, or freeze for a homemade ‘ready meal’. When I make a batch of this and it runs out I’m always pining for some more!

Enjoy this recipe and let me know how you get on 🙂

The Vegan Edit - Thanks for reading

Best Ever Vegan Lasagne Recipe

If, like me, you’re an ex-lover of super garlicky cheese sauces, this recipe will hit the spot!  As a lifelong fan of Italian cuisine, I’ve been really keen to create a vegan version that I can share with friends and family.  I’ve tried many different recipes now, and after lots of tweaks and experiments, I’ve finally settled on this as my go-to favourite.  It’s a great crowd pleaser, so ideal for when you have friends coming over.  When I made it for my family, everyone wanted seconds – always a good sign!  So here it is, the Best Ever Vegan Lasagne Recipe – It’s garlicky, cheesy, vegan deliciousness!

The Vegan Edit - Vegan Lasagne Recipe - Table Lay


1 large aubergine
2 pieces of wholegrain bread
5 tbsp. grated soy parmesan/vegan cheese (or 4 tbsp. ground almonds mixed with 2 tbsp. nutritional yeast)
Fresh basil leaves
1 tsp Coconut Oil

“Cheese” Sauce:

1/2 cup silken tofu
240ml unsweetened soy milk (or other plant-based milk such as almond)
120ml vegetable stock
2 tbsp cashew butter or tahini (or small handful of cashews that have been soaked in water for 2 hours)
1 tsp onion powder/granules
1 1/2 tbsp nutritional yeast
2 tsp corn flour
1/8 tsp white pepper

Tomato Sauce:

3 cloves garlic
1 medium onion
6 mushrooms
400g tin chopped tomatoes
2 tbsp tomato puree
120ml vegetable stock
1 tsp oregano
1 tsp basil
1 tsp coconut sugar/maple syrup
The Vegan Edit - Vegan Lasagne Recipe - Pre Baked


Prep work
Slice mushrooms.
Cut aubergine into 1cm slices.
Finely chop onion.
Mince/finely chop garlic cloves.
Toast two slices of bread and blitz into breadcrumbs using food processor.
Slide the aubergine into 1cm slices and spread them out on a baking sheet.

Use some baking paper to wipe a small amount of coconut oil inside a medium sized baking dish (I used THIS sized one).

Tomato Sauce
Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent. Add the garlic and mushrooms and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes. Season to taste.

Cheese Sauce
Place all ingredients in a blender and blend until completely smooth.
Pop the tray of aubergine under the grill (if you don’t have a grill you can oven bake the aubergine for 10 mins). Remove when the slices start to brown, which should be about 3 minutes – watch carefully as grills will vary!

Preheat the oven to 180 degrees C.  Place a layer of eggplant slices over the bottom of the dish. Spoon a layer of tomato sauce and sprinkle lightly with vegan cheese/parmesan.  Spoon a layer of cheese sauce and sprinkle lightly with some of the breadcrumbs.  Repeat these steps until the remaining ingredients are used up (reserving some bread crumbs for the topping).  Bake uncovered for about 20-30 minutes, until the top becomes slightly browned. Tear up some fresh basil and sprinkle over the top just before serving.

I love to serve this dish with a side of steamed green veg (green beans, broccoli, kale), shredded vegetable salad or leafy salad.

Preparation time: 30 mins | Cooking: 30 mins | Serves four hungry friends 🙂

Bon Apetit x