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One Pot Creamy Rosemary Orzo with Chickpeas & Buttery Croutons 🌿
2 cloves garlic, minced
1 tbsp vegan butter or olive oil
200g orzo
200g chickpeas
6 tbsp full fat coconut milk
1 tbsp nutritional yeast
500ml veggie stock
1/2 tbsp fresh rosemary, chopped
salt + pepper, to taste
In a pan, heat vegan butter over medium heat. Add garlic and cook until fragrant. Add all remaining ingredients and simmer until orzo is cooked and liquid has been (mostly) absorbed. Should be smooth and creamy.
If liquid absorbs before orzo is cooked, simply add a little more veggie stock and simmer longer.
the buttery croutons:
2 tbsp @love.legrand salted vegan butter
1 sprig rosemary
2 slices sourdough, torn into bite sized pieces
a pinch of salt
In a cast iron skillet, melt vegan butter and infuse with rosemary sprig. Toss in bread and cook until both sides are golden.
Serve orzo with buttery croutons and vegan parmesan. Enjoy!
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