Roasted Red Pepper Orzo

30 mins
Serves 2
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Directions

  1. 1Cut red peppers in half and remove the insides and seeds.
  2. 2Cut red peppers in half and remove the insides and seeds.
  3. 3Cut red peppers in half and remove the insides and seeds.
  4. 4Saute an onion in olive oil.
  5. 5Saute an onion in olive oil.
  6. 6Saute an onion in olive oil.
  7. 7Add the peppers.
  8. 8Add the peppers.
  9. 9Add the peppers.
  10. 10Add orzo and vegetable stock.
  11. 11Add orzo and vegetable stock.
  12. 12Add orzo and vegetable stock.
  13. 13Cover until the liquid gets absorbed.
  14. 14Cover until the liquid gets absorbed.
  15. 15Cover until the liquid gets absorbed.
  16. 16Add cannellini beans.
  17. 17Add cannellini beans.
  18. 18Add cannellini beans.
  19. 19Make the sauce with roasted peppers, tofu, beans, lots of roasted garlic, lemon juice and nutritional yeast.
  20. 20Make the sauce with roasted peppers, tofu, beans, lots of roasted garlic, lemon juice and nutritional yeast.
  21. 21Make the sauce with roasted peppers, tofu, beans, lots of roasted garlic, lemon juice and nutritional yeast.
  22. 22Blend it until smooth and creamy.
  23. 23Blend it until smooth and creamy.
  24. 24Blend it until smooth and creamy.
  25. 25Stir it into the orzo.
  26. 26Stir it into the orzo.
  27. 27Stir it into the orzo.
  28. 28Top with fresh basil and enjoy.
  29. 29Top with fresh basil and enjoy.
  30. 30Top with fresh basil and enjoy.

Ingredients

  • 3 red bell peppers
  • 3 red bell peppers
  • 3 red bell peppers
  • 1 head of garlic
  • 1 head of garlic
  • 1 head of garlic
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 0.5 cup orzo
  • 0.5 cup orzo
  • 0.5 cup orzo
  • 1.5 cups vegetable stock
  • 1.5 cups vegetable stock
  • 1.5 cups vegetable stock
  • 400 mL cannellini beans
  • 400 mL cannellini beans
  • 400 mL cannellini beans
  • 75 g silken tofu
  • 75 g silken tofu
  • 75 g silken tofu
  • 1.5 tbsp lemon juice
  • 1.5 tbsp lemon juice
  • 1.5 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • Handful fresh basil leaves
  • Handful fresh basil leaves
  • Handful fresh basil leaves

Equipment

ovenfrying panblender

Tips

  • The total time to make this recipe is under 30 minutes if you opt for jarred roasted red peppers.