Orzo Puttanesca
, About 45 min, Serves 4
A vegan one-skillet orzo simmered in tomato and stock with capers, olives and mushrooms, finished under melted vegan cheese.
| 1 teaspoon olive oil | Brown onion & garlic, 4-6 min | Add mushrooms & lentils, cook 2-3 min | Stir in capers, olives, nori & spices | Add tomatoes, bring to a boil | Add stock, boil 3 min | Stir in orzo, cover, simmer 15-20 min | Top with cheeses & milk, melt 1 min | Rest 2 min, garnish & serve |
| 150 g chopped onion | ||||||||
| 2 garlic cloves, minced | ||||||||
| 1/4 teaspoon salt (with the onion) | ||||||||
| 115 g chopped mushrooms (cremini, white or baby portabella) | ||||||||
| 90 g cooked lentils (or veggie grounds, TVP or soy curls) | ||||||||
| 1/4 teaspoon salt (with the mushrooms) | ||||||||
| 2 tablespoons capers | ||||||||
| 3 tablespoons sliced Kalamata olives | ||||||||
| 1 nori sheet, minced or crumbled (optional) | ||||||||
| 1 teaspoon dried oregano | ||||||||
| 1/4 teaspoon red pepper flakes | ||||||||
| 425 g can diced tomatoes | ||||||||
| 475 ml stock | ||||||||
| 200 g orzo | ||||||||
| 40 g vegan mozzarella | ||||||||
| 2 to 3 tablespoons vegan Parmesan | ||||||||
| 2 teaspoons non-dairy milk (or olive oil) | ||||||||
| fresh basil or herbs | ||||||||
| black pepper or pepper flakes |
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