Vegan
Serves: 3
WW points: 4
Cost per serving: Around £1.50
- 15 sprays of olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, crushed
- 1 red chilli, finely chopped (you can deseed if you like)
- 1 red pepper, finely chopped
- a handful of cherry tomatoes, chopped in half
- 1 tsp smoked paprika
- 200g orzo
- 2 vegetable stock cubes (making around a litre of stock)
- 50g frozen peas
- 50g frozen sweetcorn
Prep
- Finely chop onion, garlic, and pepper.
- Cut the cherry tomatoes in half.
- Dissolve the vegetable cubes in hot water to create 1 litre of stock.
- Measure out frozen peas and sweetcorn.
Method
- In a large frying pan, heat the oil on a medium heat before adding the finely chopped onion. Cook until soft.
- Add the chopped chilli and crush the garlic into the pan. Sauté until you can smell the garlic and chilli.
- Add the chopped red pepper and cherry tomatoes. Season well with salt and pepper before adding the smoked paprika. Cook until the pepper starts to become soft.
- Add the orzo to the pan and mix throughly so it can begin to take on all of the flavours you have made.
- Add the vegetable stock and set to a gentle simmer.
- Stirring frequently, simmer until almost all of the stock has been absorbed by the pasta.
- Add the peas and sweetcorn. Continue to cook until the stock has gone and the peas and sweetcorn are heated through.
- Season and serve.
Serving Ideas
- Parsley, torn over
- Chilli flakes sprinkled over
- Garlic Bread
Inspiration: Aine Carleton’s Smoky Orzo Jambalaya in The New Vegan
I have tried lots of more traditional jambalaya recipes using rice as a base, but loved this orzo version in Aine’s New Vegan book. It is a light and summery recipe that is easy to make and pleasantly filling. We often eat it with a few slices of garlic bread on the side.
This version of jambalaya is a family favourite and we make it at least once a month. It is easy to make- once your prep is done, it is just a case of softening the vegetables and waiting for the stock to absorb into the pasta. I often make this while I’m getting on with other things in the kitchen by just keeping my eye on it and stirring it from time to time to make sure it doesn’t stick.
It is great as a leftover meal the next day, although the orzo tends to stick together so I often add a splash of water before reheating it for 2 minutes.
Cooper's Veggie Life 