Such a simple dish but rich in flavor and made using only one pot. Similar to a risotto dish but using the rice shaped pasta, Orzo.
Ingredients
16 oz of orzo
16 oz of Mushrooms, sliced
10-12 oz of spinach
1 rounded tbsp of minced garlic
1 tbsp of Better Than Bouillon Vegetable Base
Roughly 3 cups of water, or more
1/2 cup of Vegan Mozzarella
2 tbsp nutritional yeast
1/2 tsp of garlic salt
1/2 tsp of pepper
Pinch of crushed red pepper
1/3 cup of Vegan Cream Cheese
Follow Your Heart Parmesan
1 tbsp Olive oil
2 tbsps of Butter
Vegetable oil
Directions
Heat a large dutch pan over medium high heat
Add in your olive oil and mushrooms
Cook for 5 minutes stirring often
Add in your garlic and cook for an additional 2 minutes
Remove mushrooms and garlic from pan and set aside for later
In the same pan add a little oil, roughly 2 tbsps
Crumble in your Vegan Sausage
Cook until browned
Add in your Orzo and mix well
Add in your bouillon and water
Enough water to make sure the orzo and sausage are covered but not drenched
Cook for 2 minutes and then add in your mushrooms
Turn heat to medium and cover
Cook for 12-20 minutes
Check and stir every so often to make sure the orzo doesn't stick to pan
(Add more liquid if orzo isn't cooking)
After orzo is cooked and most the liquid has evaporated add in your spinach
Mix well
Add in mozzarella, nutritional yeast, salt, pepper and crushed red pepper
Add in your butter and cream cheese
Mix well
Turn off heat and let sit 5 minutes before serving
Plate and garnish with Parmesan
Serve and enjoy
Comments