This delightful vegan dish combines protein-rich “meatballs” made from walnuts and beans with a creamy orzo pasta, creating a satisfying and flavorful meal.
Ingredients
For the “meatballs”:
- Olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 100g walnut halves
- 2 x 400g tins of borlotti beans, drained and rinsed
- Zest of 1 lemon
- Leaves from 2 sprigs of rosemary
- 100g dried apricots
- 2 tbsp soy sauce
- Salt and pepper
- 80g breadcrumbs
For the creamy orzo:
- 1 litre vegetable stock
- 320g orzo
- 4 tbsp nutritional yeast
- 150g vegan cream cheese
- Juice of 1 lemon
- 1 large handful of basil leaves
Method
- Prepare the “meatball” mixture:
- Sauté onion and garlic until caramelized
- Pulse with walnuts, beans, lemon zest, rosemary, apricots, soy sauce, salt, and pepper in a food processor
- Mix with breadcrumbs and form into 16 balls
- Cook the “meatballs”:
- Fry in olive oil for 2-3 minutes per side until crispy
- Alternatively, bake at 180°C (400°F) for 20 minutes
- Make the creamy orzo:
- Boil orzo in vegetable stock for 10-12 minutes
- Stir in nutritional yeast, vegan cream cheese, lemon juice, salt, and pepper
- Prepare basil oil:
- Chop basil and mix with olive oil, salt, and pepper
- Serve:
- Place creamy orzo in bowls
- Top with “meatballs” and drizzle with basil oil
This Savory Vegan Apricot-Rosemary “Meatballs” with Creamy Orzo is a protein-packed, flavorful dish that’s sure to impress both vegans and non-vegans alike. The unique combination of apricots and rosemary in the “meatballs” pairs perfectly with the creamy orzo, creating a satisfying and delicious meal. Don’t hesitate to try this recipe – it’s a wonderful way to explore plant-based cooking and enjoy a hearty, comforting dinner!