Brown Risotto with Vegan Sausage and Fennel - Christina Cooks

Ingredients

• Vegan Sausage
• Extra virgin olive oil
• 2 cloves garlic, peeled, smashed, minced
• ½ red onion, fine dice
• Sea salt
• Crushed red chili flakes
• 1 stalk celery, fine dice
• 1 medium carrot, fine dice
• ¼ cup oil-cured sun-dried tomatoes, finely minced
• ½ cup cooked or canned cannellini beans, smashed with a fork (reserving cooking liquid)
• ¾ cup (approx.) vital wheat gluten flour
• Risotto
• 2 cloves garlic, peeled, halved
• ¼ fennel bulb, fronds trimmed, thinly sliced
• Mirin or dry white wine
• ½ large carrot, sliced thinly on the diagonal
• 4-5 cauliflower florets, sliced
• 1 cup cooked brown rice
• 2-3 sprigs fresh flatleaf parsley, coarsely chopped