A simple vegan dish which makes a great family meal, all made in one pot
Dairy / soya / egg / nut free.
Serves 2 adults & 2 children
Takes 20 - 25 minutes
Storage: keeps covered in fridge for 2 days, freeze for up to 3 months.
INGREDIENTS
- 300g orzo pasta
- 2 leeks
- 1 garlic clove (or 1 tsp garlic puree)
- 100g spinach leaves
- Handful of cherry tomatoes (around 10)
- 700ml boiling water
- 2 (low salt) veggie stock cubes (check no milk or soya)
- 2 tbsp vegan cream cheese (I used Sainsburys free from)
- 1 tbsp olive oil
METHOD
Prep your veg - wash and trim the leeks, cut lengthways then into strips. Dice the garlic finely. Cut the tomatoes into quarters
Heat the oil in a large pan then add the leeks and cook, stirring, for 3-4 minutes until softened
Add the garlic and tomatoes, cook for a further 2 minutes
Add the orzo, the boiling water and crumble the stock cubes into the pan. Stir well then cover with a lid
Cook for 10-15 minutes, stirring regularly, until the liquid has nearly all absorbed and the orzo is cooked
Wash and chop the spinach roughly, add to the pan with the cream cheese, stir to combine and serve
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