Quinoa Risotto

Roast the broccoli and Brussels sprouts according to the instructions provided in the linked recipes. Set aside.

In a blender, purée the white beans with the garlic, lemon juice, nutritional yeast, 2 teaspoons of the olive oil, and ⅓ cup of the vegetable stock until smooth and creamy. Set aside.

Heat the remaining 1 tablespoon of olive oil in a braiser or medium-sized soup pot over medium heat. Add the shallots and sauté until translucent, about 4 minutes. Add the thyme and stir until fragrant, about 1 minute.

Add the rinsed quinoa to the pot and stir to coat in the oil, herbs, and shallots. Then, add the remaining 2 cups of vegetable stock and stir. Bring to a boil, then simmer until the quinoa absorbs almost all the liquid, about 13 to 15 minutes.

Scrape the white bean puree into the pot and stir to combine. Adjust consistency with more vegetable stock if needed.

Season with salt and pepper. Stir in half of the parsley. Divide into bowls, top with roasted vegetables and remaining parsley, and drizzle with olive oil if desired. Serve hot.