Well, I'm not vegan, but if I was, it would be this Wild Mushroom Risotto
3 14 1/2-ounce cans vegetable broth (or better yet - homemade)
3 tablespoons olive oil
2 shallots, chopped
1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced
1 cup arborio rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (leaving this in for vegetarians, but skip it if vegan)
1 teaspoon chopped fresh thyme
white truffle oil (if you can find and afford the real thing, otherwise skip it)
Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute.
Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes.
Add rice and stir to coat.
Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes.
Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently.
Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes.
Stir in Parmesan cheese (if using) and chopped fresh thyme. Drizzle with truffle oil.