High Protein Tempeh Orzo
This high-protein tempeh orzo is the easiest and perfect one pan recipe to make for a weeknight meal. It's high in protein, packed with veggies, and makes great leftovers for lunch the next day. This orzo is filled with flavour thanks to the broth you cook it in, and has so much texture from the onions, zucchini, and tempeh.
Ingredients
For the Tempeh
- 1 package Noble Bean Original Soy Tempeh, cubed
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp adobo seasoning
For the Vegetables and Orzo
- 1 clove garlic minced
- 1 small red onion diced
- 2 small zucchinis diced
- 1 cup orzo
- 2 1/2 cups broth plus an extra 1/3 cup
- 1 tbsp vegan heavy cream
- 1 bunch fresh parsley to garnish
Instructions
- Heat up a large pan with neutral-flavoured oil on medium heat, then toss in cubed tempeh
- Add all your spices and let cook for about 10 minutes, or until golden brown and edges are crispy.
- Remove from pan and set aside.
- To the same pan, add a little more oil and toss in garlic, red onion and zucchini. Let everything cook down for about 10 minutes, or until slightly cooked. Zucchini and red onion should be a little soft, but not mushy.
- Add in orzo and 2 1/2 cups of broth. Close the lid of your pan and let the orzo absorb the broth and begin to cook for about 5-10 minutes. Once orzo has absorbed most of the broth, add another 1/3 cup and close the lid once more. If the orzo is still not cooked, add another 1/4 cup of broth.
- Once cooked, turn off the heat and add a splash of heavy cream. Toss in the tempeh and garnish with fresh parsley.
Notes
How to store: place in an airtight container and store in the fridge for up to one week.