Creamy orange sweet potatoes and plump grains of rice create a comforting bowl of autumn goodness. It makes a full and impressive meal when topped with crunchy sprouts, tart dried cranberries, and succulent pieces of vegan sausage.

Sweet Potato Risotto With Sausage and Brussels Sprouts [Vegan]

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  • 1/2 cup cashews, soaked in water for 2 hours
  • 2 medium sweet potatoes
  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 tablespoons vegan butter
  • 1 onion, diced
  • 1/2 cup arborio rice
  • 1/4 cup white wine
  • 4 cups vegetable stock
  • 2 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon parsley
  • 1 vegan sausage (homemade or store-bought), diced and cooked
  • 1/2 cup brussels sprouts, roasted
  • 1 tablespoon dried cranberries


  1. Blend soaked cashews in 1/2 cup fresh water until smooth. Set aside.
  2. Bake 1 sweet potato in the oven until soft, about one hour. Dice the second potato into small cubes. Toss with 1 teaspoon olive oil and roast 30 minutes or until brown and crispy.
  3. Melt vegan butter and 1 tablespoon olive oil in a medium saucepan. Add onion and cook until translucent.
  4. Add rice to pan and toast until rice starts to brown. Add wine to deglaze, stirring to scrape up any browned bits on the bottom of the pan.
  5. Add stock 1/2 cup at a time, stirring often, until all is absorbed and the rice is cooked, about 30 minutes.
  6. Remove pan from heat. Scoop out flesh from baked potato and add to the rice. Stir in cashew cream, nutritional yeast, and spices.
  7. Top with pan-fried sausage, brussels sprouts, roasted sweet potatoes, and cranberries to serve.

Nutritional Information

(Per Serving) Calories: 378 | Carbs: 46 g | Fat 15 g | Protein: 14 g | Sodium: 1133 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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