Bangers

Creamy Tuscan Orzo

Name: Creamy Tuscan Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 shallots (thinly sliced); 4 cloves garlic (minced); 3 Tablespoons vegan butter; 1 1/2 cups dried orzo pasta or large pearl couscous; 1 Tablespoon tomato paste; 1 teaspoon Italian seasoning; Salt & pepper to taste; 4 cups vegetable broth (add more if needed); 13 ½ ounce can full fat coconut milk (sub 1/2 brick silken tofu blended with ACV) (Use 1 can coconut milk and 1 can vegetable broth or 1 full brick silken tofu to double recipe); 1 cup cooked cannellini beans; 1/2 cup sun-dried tomatoes (chopped) (1/2 can fire roasted tomatoes to sub); 3 cups fresh spinach; To Top; 1/2 cup cherry tomatoes (cut in half); fresh basil; vegan parmesan

6 servings

servings

10 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

2 shallots (thinly sliced)

4 cloves garlic (minced)

3 Tablespoons vegan butter

1 1/2 cups dried orzo pasta or large pearl couscous

1 Tablespoon tomato paste

1 teaspoon Italian seasoning

Salt & pepper to taste

4 cups vegetable broth (add more if needed)

13 ½ ounce can full fat coconut milk (sub 1/2 brick silken tofu blended with ACV) (Use 1 can coconut milk and 1 can vegetable broth or 1 full brick silken tofu to double recipe)

1 cup cooked cannellini beans

1/2 cup sun-dried tomatoes (chopped) (1/2 can fire roasted tomatoes to sub)

3 cups fresh spinach

To Top

1/2 cup cherry tomatoes (cut in half)

fresh basil

vegan parmesan

Directions

First, prep the veggies by thinly slicing the shallots and mincing the garlic. Set aside.

Next, add the vegan butter to the pot and melt over medium heat.

Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.

Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.

Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.

Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the pot.

Next, add the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.

Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!

Nutrition

Serving Size

1 bowl (without toppings

Calories

396 kcal

Total Fat

20 g

Saturated Fat

13 g

Unsaturated Fat

5 g

Trans Fat

1 g

Cholesterol

Sodium

729 mg

Total Carbohydrate

47 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein

11 g