This is an interesting way to use hemp. It has a clean and creamy texture and flavour.
Serves: 4
=R1=
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 2 cloves garlic
- 8 medium mushrooms, sliced
- 2 sticks celery, finely diced
- 2 cups hemp seeds
- 6 cup liquid vegan Massell brand “chicken style” stock
- 1 bunch flat-leaf parsley, chopped
- ½ cup nutritional yeast
- Salt & pepper to taste
Method
- Heat frying pan over medium heat. Add onion, garlic, mushrooms and celery and sauté until soft.
- Add hemp seeds and stock. Mix well and cook until stock is mostly absorbed and resembles wet risotto. Add parsley, nutritional yeast and season with salt and pepper to taste.
- Serve in a bowl.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
