Heat the olive oil in a pan and fry the red onion for 2-3 minutes. Add the rice and garlic clove. Stir the boiled bouillon little by little for 5 minutes. Add the fava beans and continue 5-8 more minutes adding bouillon, little by little and stirring. Add the peas and add bouillon for 3 more minutes. Lastly add the spinach and soy cuisine and stir well.

Top the risotto with the tempeh bacon and nutritional yeast and red pepper flakes.