Monday luxury

Perfect way to start the week, a nice monday dinner. This was a second attempt to a dish I tried during the vegan month, only this time it was more successful. Soybean patties with herbe de provence, oozy mushroom risotto and crispy celery root with chili. For feeling so luxurious it was actually quite quick and simple. But of course everything is relative. I must admit, the picture is from last time, but it looked pretty much the same, and I was to hungry to take pictures tonight.

For four and some more, you need:
Risotto
15 g dried chanterelles (or some other good kind) + 2 dl boiling water
1 big onion
2 cloves of garlic
3 dl risotto rice
1 1/2 dl white wine
1 cube of vegetable bouillon
5 dl + 2 dl boiling water
Optional: 2 large chunks of vegan margarine
Roasted celery root
300 g celery root
1/3 red chili
1/2 tbsp lemon juice
1/2 tsp salt
Pepper
2 tbsp olive oil
Soybean patties
1 onion
2 cloves of garlic
1 1/2 dl oatmeal
3/4 tsp salt
2 tsp mushroom soy
2 tbsp herbe de provence, frozen
500 g soybeans, rinsed
Pepper

Start by soaking the mushrooms in the first two deciliters of boiling water. Let soak for 30 minutes.
Turn the oven on 250 degrees. Heat a pan with some oil.
Finely chop the onion and garlic for the risotto. Add it to the now warm pan and lower heat to medium. Let fry gently without browning for about 5 minutes.
While the onion is frying, slice the celery root into thin sticks. Place in an ovenproof dish and toss together with the other ingredients.
When the onion is done, add the rice to the pan and fry for another 2 minutes. Then pour the wine over and let boil in. When the rice has absorbed the liquid, dissolve the bouillon in the 5 dl of water and then pour this into the risotto, a little at a time. Cover with a lid and led simmer on low heat for 15 minutes.
Pop the celery in the top part of the now warm oven and let roast for about 20 minutes of until golden and crispy. Shake occasionally to make sure it doesn't burn.
It's now time to start the patties. In a quite large food processor, quickly chop up the onion and the garlic together with the oatmeal. Mix in salt, pepper, soy and herbs. Add the soybeans and run the food processor until the mixture is quite smooth, but still has a few bits and pieces in it.
Heat another frying pan with some oil. Check on the risotto, it should start to look done. Add the last two dl of water if it's needed, and taste for salt and pepper. Let simmer gently without a lid while you continue the patties. Out of the soybean mixture, form small patties and place in the warm pan. Fry gently on medium heat for about 3 minutes on each side. They should become nice and brown. Whilst you're doing this, give your risotto some final love by stirring it now and then.
When the patties are done, check the celery root in the oven. Take it out and if you want to add those chunks of vegan butter to the risotto. Now everything should be ready to enjoy!