Meat Free Monday: Onion and Pepper Orzo

Our favourite veggie cook, Bryn, is back again this week with another amazing recipe for you to try out this Meat Free Monday – so no excuses!

Hey veggies! This recipe is a bit of red spice to mix up your night. This kind of meal is great for two or one hungry student. (To make this recipe vegan, just take out the goats cheese)

You’ll Need:

  • 10g Basil
  • 30g Black Olives
  • 125g Soft Goats Cheese
  • 1 Veggie stock cube
  • 2tbsp Tomato paste
  • 1tsp chilli flakes
  • 1 red onion
  • 2 garlic cloves
  • 150g Orzo past
  • 1 Red Pepper
  • 15ml Red wine vinegar
  • Olive oil
  • Salt + Pepper

STEP ONE

Prepping Veggies

Preheat your oven to 200 (180 fan).

Deseed your red pepper (this is easier to do with a teaspoon) and then cut it into strips.
Peel and cut your red onions into wedges.

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STEP TWO

Roasting Veggies

Add your red pepper and red onion to a baking tray with a drizzle of olive oil and a pinch of salt. Mix them together so that the oil and salt covers everything. Then place them in the oven for 20-25 minutes (or until they begin to soften and colour)

STEP THREE

Garlicious

Meanwhile, Boil yourself a kettle.

Then peel and chop up your garlic finely.

Once the water is boiled mix 550ml of boiled water with your veggie stock cube. Make sure the stock cube is properly mixed with the water.

STEP FOUR

Now we’re cooking with pans!

Get a large, wide-based pan with and heat it up. Pour in a healthy dose of olive oil over a medium heat. Once the pan is hot, add your garlic and chili flakes and cook for 30 seconds. Then add the Orzo Pasta and tomato paste to cook for a further 1 minute.

STEP FIVE

Boiling point

Add your veggie stock to the mix and begin boiling over a high heat. Once boiling, reduce the heat to medium and cover the pan. Cook for 15 minutes, stirring the Orzo occasionally.

STEP SIX

Garnish

Meanwhile, chop your basil finely, including stalks. Then slice up your black olives.

STEP SEVEN

Final Prep

Once your orzo is cooked, add the roast vegetables to the pan with the black olives and the red wine vinegar. Then add half of your basil and mix it all up. This is your Orzo! A vegetarian bonus for this is your goats cheese. Just break it up and place it in your Orzo (no need to mix it in).

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Remember to wash up! No one likes a messy student.

Missed the other recipes in our meat-free Monday series? Check out Bryn’s Mushroom Risotto and Satay Sesame Noodles

About the Author: Bryn Richards studies BA Theatre Studies at the University of York.

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