Vegan Ossobuco With Risotto Milanese

Happy Autumn! My favourite season..and the perfect time for comforting wholesome food.

I have always had mixed feelings about this dish before I went vegan. I used to absolutely love the creamy risotto and the fragrant sauce of the ossobuco, but the sight of the meat on the bone used to put me off. As a vegan, I can now make it exactly as I like, adding deliciousness and omitting animal products and cruelty.

A very satisfying and rich recipe, with all the complexity of the original, yet lighter and, in my humble opinion, so much more delicious! Perfect for a special occasion.

Vegan Ossobuco With Risotto Milanese


For the Ossobuco:

400g vegan meat, baked or fried (tempeh, seitan, soy meat chunks etc)*

1 white onion, chopped

2 celery stalks, diced

2 carrots, diced

2 bay leaves

2 tbsp fresh lemon thyme (or a tsp dried thyme)

1 tsp fresh or dried rosemary, chopped

3 heaped tbsp tomato paste

1/2 cup white wine

2 tbsp vegetable stock powder

2 cups of water

For the risotto:

1tbsp vegan butter (use homemade or a healthy store bought version with non hydrogenated oil)

1 white onion, finely chopped

500g organic arborio rice

2 good inches of saffron strands

1/2 cup white wine

2tbsp vegetable stock powder

1 tbsp nutritional yeast

100g vegan feta cheese (optional)

50g vegan Parmesan cheese (optional)

Salt and pepper to taste

🥘 First cook your vegan meat according to package instructions and set aside.

🥘 In a large frying pan, add a little water and sauté the onion, the celery and the carrots. Add the lemon thyme, the rosemary, the bay leaves and the vegetable stock powder. Sauté covered, over low heat for a few minutes until the vegetables soften nicely. Try a piece of celery and make sure it is soft. Mince in the garlic cloves and continue to cook for a minute. Add the tomato paste and the white wine and stir well. Pour in two cups of boiling water and mix. Simmer for 10 minutes.

🥘 Preheat the oven at 180C.

🥘 In an ovenproof dish, pour in the ossobuco sauce and add the vegan meat chunks. Mix everything gently and place in the oven and bake for 30 minutes.

🥘 Meanwhile, prepare the risotto. First boil 1.7 litres of water and have it at hand.

🥘 In a deep pan, over low medium heat, sauté the onion in the butter until in softens. Add the rice, the vegetable stock powder and the saffron and and stir constantly over medium heat, till the rice becomes translucent. Pour in the wine and keep stirring until it is absorbed.

🥘 Begin adding the boiling water, stirring well after each ladle until you have used it all and the rice is cooked, yet still retains a bite. Add the nutritional yeast and mix well. If using, stir in the feta, crumbled, and the grated parmesan. Finally, stir in the second tbsp butter, check seasoning and remove from the heat.

🥘 To serve, spoon the risotto into each plate, then top with the baked ossobuco.


*This recipe is also divine using precooked butter beans, chickpeas or potato chunks instead of a vegan meat.