This vibrant dish combines the comforting warmth of orzo pasta with the intense flavor of roasted cherry tomatoes and a creamy almond-based “ricotta” for a delightful vegan Mediterranean-inspired meal.
Ingredients
For the orzo:
- 300g orzo
- 400g cherry tomatoes, halved
- 1 large garlic bulb
- 2 tbsp balsamic vinegar
- 1 litre vegetable stock
- 3 tbsp tomato purée
- 4 tbsp nutritional yeast
- 1 x 570g jar of chickpeas, drained
- 1 handful of fresh basil
- Olive oil
- Salt and pepper
For the almond “ricotta”:
- 140g blanched almonds
- Juice of 1 lemon
- 180ml unsweetened plant-based milk
- 1 tbsp nutritional yeast
Method
- Prepare the roasted garlic and tomatoes:
- Preheat oven to 200°C fan / 425°F
- Roast garlic bulb for 30 minutes
- Add tomatoes with balsamic vinegar and olive oil, roast for 12-14 minutes at 180°C fan / 400°F
- Cook the orzo:
- Boil vegetable stock with tomato purée and nutritional yeast
- Add orzo and cook for 9-11 minutes until almost al dente
- Make the almond “ricotta”:
- Soak almonds in hot water
- Blend drained almonds with lemon juice, plant milk, nutritional yeast, and salt
- Combine and serve:
- Mix cooked orzo with roasted garlic, chickpeas, and chopped basil
- Serve topped with roasted tomatoes, almond “ricotta”, fresh basil, and a drizzle of olive oil
This Zesty Mediterranean Orzo is a perfect balance of flavors and textures. The roasted tomatoes add a burst of tanginess, while the creamy almond “ricotta” provides a luxurious contrast. Don’t hesitate to try this recipe – it’s a delicious way to enjoy a plant-based twist on Mediterranean cuisine that will satisfy vegans and non-vegans alike!