Slice the mushrooms, vegan sausage, and onions into pieces.
Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.
In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.
Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.
Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.
Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.
For raw rice, see note below.
Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.
In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.
Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.
For raw rice - see note below
Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.
Keeps for 3-4 days in the fridge, in an airtight container.
For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.
1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.