Lemon and Spinach Orzotto with Crispy Broccoli
Marinated Chickpea Salad
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Ingredients
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp soy sauce
- ⅛ tsp crushed red pepper
- 3 cups broccoli florets, coarsely chopped
- ½ cup diced red onion
- ⅔ cup orzo
- 2½ Tbsp vegan white wine
- 1 (14.5-oz) can vegetable broth
- ½ (5-oz) pkg baby spinach
- ½ Tbsp fresh lemon juice
- Nutritional yeast (optional)
Instructions
- Preheat oven to 450°F. Toss 1 Tbsp oil, garlic, soy sauce, red pepper, and broccoli in a bowl. Spread on a lightly greased rimmed baking sheet. Bake 20 minutes or until edges are browned and crisp.
- Meanwhile, cook onion in 1 Tbsp hot oil in a saucepan over medium heat 5 minutes. Add orzo; cook 2 minutes or until toasted. Stir in wine; bring to a simmer. Cook 2 minutes or until liquid is mostly absorbed.
- Add 1 cup broth; cook, stirring often, until liquid is absorbed. Repeat with remaining broth, ¼ cup at a time, cooking 12 minutes or until orzo is tender.
- Stir in spinach, lemon juice, and desired amount of nutritional yeast. Season with salt and pepper to taste. Top with broccoli.
Side Dish Ingredients
- 1 (15-oz) can chickpeas, drained and rinsed
- ½ cup julienned sun-dried tomatoes
- ¼ cup fresh flat-leaf parsley leaves
- ¼ cup thinly sliced red onion
- 2 Tbsp olive oil
- ¼ tsp dried oregano
- ⅛ tsp crushed red pepper
- ½ cup crumbled vegan feta cheese
Side Dish Instructions
- Combine chickpeas, tomatoes, parsley, and onion in a large bowl.
- Add oil, cumin and red pepper; toss until well blended.
- Let stand 30 minutes before serving, stirring occasionally. Stir in feta just before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
