Vegan Parmesan Orzo Primavera Recipe 445

PARMESAN ORZO PRIMAVERA

Steps:

• Combine chicken broth and pasta in medium saucepan. Stir in 1/3 cup water. Bring to boil. Reduce heat to medium-low; cover and simmer 7 minutes.
• Add vegetables; mix well. Cook an additional 5 minutes. Remove from heat.
• Stir in Parmesan cheese.

PARMESAN ORZO PRIMAVERA {VEGAN}

Steps:

• Cook the orzo in the vegetable broth according to the package instructions.
• We used a cup of frozen broccoli, microwaved
• In a saute pan, add the vegetable oil, carrots, diced tomatos, corn, edamame and green onions. Cook until tender. Season with salt and pepper, to taste.
• Add orzo and broccoli to sauteed vegetables. Combine well and remove from heat.
• Stir in parmesan and garnish with parsley, if desired.

GARLIC PARMESAN ORZO PRIMAVERA

Steps:

• In a large, deep heavy skillet, heat the oil over medium heat. Stir in the orzo and cook for about 3 - 4 minutes until the orzo is lightly browned.
• Stir in the frozen vegetables and stir frequently for about 5 minutes until the vegetables are softened.
• Add the garlic and stir constantly for about 1 minute so it does not burn.
• Pour in the white wine and stir for about a minute. Then pour in the chicken broth and stir.
• Stir in the italian seasoning, parsley, salt and pepper. Let simmer for about 10 - 15 minutes or until liquid is absorbed and the orzo is soft.
• Remove from heat and stir in freshly grated parmesan. Serve warm.

VEGAN LEMON ORZO PRIMAVERA

Steps:

• In a straight-sided pan or large pot, add 1 tablespoon of oil over medium to medium-high heat. Once hot, add mushrooms and sauté for 6-8 minutes until golden and tender. Then, add garlic and sauté until fragrant. Add in orzo, stir until evenly coated in the oil and garlic, and cook for another minute.
• Add in vegetable broth and bring to a boil. Once boiling, cover, only lifting to stir occasionally, and cook until the vegetable broth is almost fully absorbed (5-6 minutes). At this point, add in broccolini, spinach, french green beans, and zucchini. Cover again and cook for another 5 minutes, or until broth is fully absorbed and vegetables are tender.
• Add the lemon juice, salt and pepper. Stir to combine and taste to adjust seasonings to your preference.
• Top with vegan parmesan cheese and enjoy immediately!

VEGAN ORZO RECIPE

Steps:

• Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.
• Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.
• Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.
• Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.
• In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.
• Once you've only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.
• Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.
• Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy!

VEGAN PARMESAN ORZO PRIMAVERA RECIPE - (4.4/5)

Steps:

• Cook the orzo in the vegetable broth according to the package instructions. We used a cup of frozen broccoli, microwaved. In a saute pan, add the vegetable oil, carrots, diced tomatos, corn, edamame and green onions. Cook until tender. Season with salt and pepper, to taste. Add orzo and broccoli to sauteed vegetables. Combine well and remove from heat. Stir in parmesan and garnish with parsley, if desired.