High Protein Tempeh Orzo (Edit recipe)

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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.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

14

Serves: 4

Ingredients

240 grams Tempeh, 1 whole package Noble Bean Original Soy, cubed
2 Tbsp Olive Oil
1 pinch Salt and Pepper, (to taste)
1 tsp Oregano, Dried
1 tsp Parsley, dried
.5 tsp Garlic Powder
.5 tsp Adobo Seasoning
1 clove Garlic, minced
1 whole Red Onion, small, diced
2 whole Zucchini, small, diced
1 cup Orzo Pasta
2.5 cups Vegetable Broth, (plus an extra 1/3 cup) store-bought or homemade
1 Tbsp Dairy-Free Whipping Cream, or any vegan heavy cream
1 bunch Parsley, (to garnish), fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	14 g
Carbohydrates:	54 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	719 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.