Created by: Andrea Aronica (@aronicaandrea)

Serves 1-2 



  1. Peel onion and dice it.
  2. Finely chop mint and thyme.
  3. Add a half glass of water and olive oil to saucepan.
  4. When hot, add the chopped onion and let it fry.
  5. Meanwhile, pour the veggie broth in a saucepan and bring it to a boil.
  6. Add mint, thyme and rice to the first saucepan.
  7. The rice will begin to lightly fry, stir.
  8. Add ladle of hot veggie broth and a pinch of salt to the first saucepan.
  9. Keeping adding ladlefuls until it’s almost cooked (15 min).
  10. Add vegan cheese and stir until creamy.
  11. Season with seaweed and lemon zest.


  • Calories: 500 cal.
  • Proteins: 10 g
  • Carbohydrates: 80 g
  • Fats: 15 g