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!

Easy Vegan Chicken and Kale Risotto

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!

Easy Vegan Chicken and Kale Risotto

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

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Easy Vegan Chicken and Kale Risotto

Easy Vegan Chicken and Kale Risotto


Easy Vegan Chicken and Kale Risotto
By

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.

  5. Prep time:
    Cook time:
    Total time:
    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

Easy Vegan Chicken and Kale Risotto
Easy Vegan Chicken and Kale Risotto

Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes


Vegan Waldorf Blue Cheese Crepes
By

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp vegan granulated sugar
  • ¼ tsp Kala Namak salt or table salt
  • ¾ cup plain, unsweetened soy milk
  • ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
  • 1 tbsp olive oil
  • 2 heads of butter lettuce, chopped
  • 1 medium honeycrisp apple (or similar), chopped small
  • 1 medium celery stalk, chopped small
  • ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
  • ½ cup toasted walnuts or pecans (I like pecans), chopped
  • ¼-½ cup vegan blue cheese dressing, to taste

Instructions
  1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
  2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
  3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
  4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4 12 in crepes
Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Rigatoni with Mushrooms and Vegan Sausage

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

*sigh* I aim for one recipe per week and wind up making it to about one per month! It’s not ideal, I know, but it’s hard work, with a wee man running around, to get the adequate time needed to recipe develop, create and make a recipe, do the photography, then write up a post. It seems simple enough, and it is (albeit there is a lot of toil that goes into making a post) but it just takes so much darn time.

It’s a great joy to be able to cook and write and share it all with you. However, now that Todd and I have a little family, I prioritize my free time with them; whether it’s skiing on the weekend with friends or just simply chillin’ inside by the fire reading and playing with stuffed animals. We actually cook and bake a lot, but Oliver loves to help and there isn’t a lot of measuring happening and we really just wing things together. Messily and quickly. It’s not super kosher for sharing recipes here on Produce On Parade.

While I try to navigate dedicating time to this space but not sacrificing time with family and friends, I want to thank you for being so patient. You’re all so wonderful; I love hearing from you, especially those of you who have been here since the beginning six years ago. It blows my mind it’s been six years already. Thank you guys! Happy Valentine’s Day to your loves, your friends, your family <3 Love makes you want to stay. Love is a day full of hugs. Love is cheers when you get home.

Bear with me today, I’m on Tamiflu (I don’t have the flu, but opted to take it prophylactically due to work exposure) and it really makes it difficult to concentrate. I think I’ve spent about 20 minutes trying to write one paragraph!

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage


Rigatoni with Mushrooms and Vegan Sausage
By

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Ingredients
  • 1 lb dry rigatoni pasta (or pasta of choice)
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 3 whole garlic cloves, minced
  • 1 (14 oz) package of Lightlife Gimme Lean Veggie Sausage
  • 12 oz fresh cremini mushrooms, sliced
  • 1 ¾ cup unsweetened, plain soymilk
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp salt, to taste
  • Dash of white pepper (black pepper will work)
  • Dash of shiitake mushroom powder (optional)
  • ¼ cup fresh parsley, chopped
    Instructions

  1. Over high heat, bring a large pot of water to boil for the pasta. Cook according to package until al dente, about 9 minutes. Drain and set aside.
  2. In a large rimmed frying pan, heat the oil over medium heat. Saute the onion and garlic for about 3 minutes then add the sausage, breaking it into bite size pieces with a wooden spatula. Add the mushrooms; saute an additional 5-8 minutes, until the mushrooms have darkened and shrunk.
  3. Whisk the nutritional yeast through the mushroom powder into the soymilk and stir into the mushroom mixture over medium-high heat. Stir occasionally until slightly thickened, about 3-5 minutes; while deglazing the pan. Remove from heat.
  4. Stir in cooked pasta. Serve hot, topped with fresh parsley.

Prep time:
Cook time:
Total time:
Yield: 5 servings
Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.