Orzo with Cherry Tomatoes & Spinach 🌱🌿
This comforting dish is warm and cozy, and is simple enough for a weeknight meal! You may have already noticed that I love orzo. It’s just so good! It is satisfying and so versatile to use with many veggie and bean combinations. Throw in some fresh herbs, seasonings and lemon juice, and you have yourself a delicious meal.
Serves 4 🌱🌿
1/2 lb orzo
2 tbsp olive oil
1/2 small red onion finely chopped
1 tsp kosher salt
1/2 tsp black pepper
4 large garlic cloves, minced
3/4 pint cherry tomatoes
1 15 oz can chickpeas, drained and rinsed
2 tsp Italian seasoning
1/2 tsp garlic powder
2 tsp Dijon mustard
1 cup packed baby spinach
2 tbsp vegan butter (optional)
Juice of 2 lemons
1/4 cup shredded vegan parmesan
2 tbsp sliced fresh basil
Cook orzo according to package directions. Then drain and set aside. Give it a stir in the meantime while preparing the rest of the recipe. Meanwhile, preheat large pan on medium heat. Add oil, onions, salt and pepper and cook 5 to 7 min on medium low, stir occasionally. Add garlic and cook another minute. Add tomatoes, stir, cover and cook 7-10 min until tomatoes start to burst.
Add chickpeas, Italian seasoning, garlic powder, and stir. Add cooked orzo, Dijon mustard, baby spinach and stir until spinach starts to wilt. Stir in butter, lemon juice, vegan parmesan and basil.
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- Vegan lentil soup: This hearty soup is made with green or brown lentils, diced vegetables, and spices. It’s a filling and nutritious meal that’s perfect for a cold day.
- Vegan tacos: Fill soft or hard shell tacos with your favorite plant-based protein, such as tempeh or tofu, and top with salsa, avocado, and other veggies.
- Vegan stir-fry: Sauté your favorite vegetables and toss with a savory sauce made from soy sauce, ginger, and garlic. Serve over rice or noodles.
- Vegan chili: This hearty chili is made with a variety of beans, diced vegetables, and spices. It’s a filling and flavorful meal that’s perfect for a crowd.
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