Creamy Vegan Orzo with Chickpeas and Roasted Vegetables

Name: Creamy Vegan Orzo with Chickpeas and Roasted Vegetables
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Ingredients: 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 (optional); 2 tablespoons nutritional yeast (optional); ½ teaspoon salt; 1 bunch of asparagus (cleaned and chopped small); 1/2 sweet potato; 1/2 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

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Prep Time: 7 minutes

Cook Time: 20 minutes

Total: 27 minutes

Servings: 7

creamy vegan pasta roasted vegetables

Creamy Vegan Orzo with Chickpeas and Roasted Vegetables

Instructions

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Step 1

Boil some hot water and pour over raw cashews. Let sit for 10 minutes

Step 2

Drain the cashews and add all sauce ingredients to a blender. Blend until smooth

Step 3

Pre-heat oven to 400 degrees

Step 4

Clean & rinse vegetables, especially asparagus and leeks. Cut into bite sized pieces

Step 5

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

Step 6

Cook orzo on stove to according to directions. Once cooked, drain and add back to pan.

Step 7

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!

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