Equipment
- stove
Ingredients
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 3 cups broccoli, finely chopped
- 1 carrot, shredded
- 1 cup uncooked orzo, gluten free if desired
- 2½ cups water, more if needed
- 1 tbsp vegan chicken bouillon
- 8 oz silken tofu
- ¼ cup nutritional yeast
- 2 tsp apple cider vinegar
- ½ tsp Dijon mustard
- ½ tsp salt and pepper, more or less to taste
- ½ tsp garlic powder
- ⅛ tsp turmeric, optional, for color
Method
- Heat a large skillet over medium low heat and add a splash of water or cooking oil to coat.
- Add in the onion and garlic and sauté until fragrant and tender.
- Add in the carrot and broccoli and pour in the orzo, water and bouillon. Bring to a boil and reduce heat so it’s gently simmering, adding a bit more water if the orzo is not fully covered. Simmer for 8-10 minutes until orzo is tender. (Cooking times will vary based on brand, so reference packaging).
- Meanwhile, add the tofu, nutritional yeast, apple cider vinegar, Dijon, garlic, salt, pepper and turmeric to a blender and puree until smooth.
- Pour into the cooked orzo mixture and stir to combine. Season to taste.
Nutrition
Serving 1servingCalories 234kcalCarbohydrates 40gProtein 12gFat 3gSaturated Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 972mgPotassium 539mgFiber 5gSugar 4gVitamin A 2960IUVitamin C 62mgCalcium 76mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.