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Orzo with cashew cream and roasted vegetables in a bowl.
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5 from 1 vote

Creamy Vegan Orzo with Chickpeas and Roasted Vegetables

Creamy, comforting and delicious vegan orzo with roasted spring vegetables. Great meal to make for a dinner party and to share with friends.
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 7
Calories: 367kcal
Author: Maria

Ingredients

Cashew Cream Sauce

Pasta & Vegetables

  • 1 bunch of asparagus cleaned and chopped small
  • ½ sweet potato
  • ½ medium red onion
  • 14 can chickpeas rinsed and drained
  • 1 leek rinsed and cleaned well and chopped small
  • 1 teaspoon olive oil optional
  • Steak Seasoning to taste or salt and garlic powder
  • 2 cups dry orzo pasta
  • 2 tablespoons lemon juice
US Customary - Metric

Instructions

To make cashew cream sauce

  • Boil some hot water and pour over raw cashews. Let sit for 10 minutes
    1 cup raw cashews
  • Drain the cashews and add all sauce ingredients to a blender. Blend until smooth
    1 cup raw cashews, 1 cup water, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 vegetable bouillon cube, 1½ lemons juiced, 1 tablespoon olive oil, 2 tablespoons nutritional yeast, ½ teaspoon salt

Roast the vegetables

  • Pre-heat oven to 400 degrees
  • Clean & rinse vegetables, especially asparagus and leeks. Cut into bite sized pieces
    1 bunch of asparagus, ½ sweet potato, ½ medium red onion
  • Lay vegetables out on baking tray. Add oil and steak seasoning or salt & garlic powder and mix. Bake at 400 degrees for 20 minutes or until golden brown
    1 leek, 1 teaspoon olive oil, Steak Seasoning to taste

Cook the orzo

  • Cook orzo on stove to according to directions. Once cooked, drain and add back to pan.
    2 cups dry orzo pasta

Mix it all together

  • Add lemon juice, chickpeas, cashew cream and roasted vegetables to the pan you cooked the orzo in. Taste and add more salt or seasonings if needed. Enjoy!
    2 tablespoons lemon juice, 14 can chickpeas

Notes

You can make this oil free by using a non stick baking mat or parchment paper.
Once this sits for a bit it begins to thicken and dry out. Just add a little liquid to smooth it out again, especially when reheating

Nutrition

Calories: 367kcal | Carbohydrates: 54g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Sodium: 284mg | Potassium: 466mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2531IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 3mg