[ RECIPE ] Baked Orzo with Seitan & Tomatoes

Another 100% Vegan dish ?- before my Vegan days I’d cook this with Mozzarella and Pancetta but the chopped Seitan is way better and a much preferred substitute! ? There’s a little prep involved but it’s a pretty straightforward recipe to follow and is perfect for dinner parties or small get-togethers! ? Enjoy! – Adam x

[ RECIPE ] Baked Orzo with Seitan & Tomatoes

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Serves: 2

Ingredients

• ▪️1 tablespoon Olive Oil (plus additional)
• ▪️1 Aubergine (2cm dice)
• ▪️300g Frozen Vegetable Mix (or 70g each carrot, celery, onion diced)
• ▪️2 Garlic Cloves (crushed)
• ▪️150g Orzo
• ▪️50g Seitan (finely chopped)
• ▪️1½ tablespoons Tomato Purée
• ▪️300ml Vegetable Stock
• ▪️1 teaspoon Thyme
• ▪️1 teaspoon Dried Oregano
• ▪️Zest ½ Lemon
• ▪️Small handful Fresh Basil
• ▪️Salt & Freshly Ground Pepper
• ▪️5 Medium Tomatoes (cut across into 1cm slices)

Instructions

1. Pre-heat the oven to 220C (200C Fan-assisted). Once the oven is hot enough place the diced aubergine on a large enough baking tray, drizzle over the olive oil and season well. Place in the oven and roast for 20-25 minutes or until cooked.
2. Meanwhile place a large casserole dish on a medium-high heat and add an additional tablespoon of olive oil. Once hot, add the frozen vegetable mix and cook for 8-10 minutes.
3. Next add the garlic and fry for 1-2 minutes then add the orzo, seitan and tomato purée and cook for an additional 2 minutes.
4. Pour in the stock along with the thyme, oregano, lemon zest and fresh basil. Add the roasted aubergine pieces to the pan and mix the contents through.
5. Finally place the tomato slices as a layer on top of the cooked ingredients and bake in the oven for 40-45 minutes.

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