Vegan Meatball and Orzo Bake
Updated: Aug 14, 2020
Feeds 3 - 4
I want to severely apologise for being so late with this recipe!! I've been run off my feet lately (it's not letting up but i'm going to try and manage my free time better) so I've just crashed when getting home.
I'll keep it short and sweet...mainly because I want to go to bed...and I have to get up at 4.30am.
I have been informed that there is better vegan cheese out there but I certainly would not recommend violife. I gave it a shot, it was not for me, but to each his own. #nojudgement
Enjoy this otherwise delicious vegan recipe!
PRO TIPS
Use better cheese...
Use a pasta sauce or a bolognese sauce if you want a more bolognese-type recipe
You can switch out the orzo and just make the sauce for some spaghetti and meatballs!
Don't get too bogged down in ratios from the recipe - if the orzo doesn't look cooked then use more water/liquid. If you're worried you'll have too much sauce then slowly add the liquid once the orzo is in until it's cooked to your liking!
Recipe
Ingredients
1 tablespoon of olive oil
1 white onion, finely diced
5 cloves of garlic, crushed
1 mild chilli, diced
1 teaspoon of oregano
1 tablespoon of salt
1 tablespoon of pepper
1/2 cup of red wine
1 x pack of Linda McCartney's Vegetarian Meatballs
500g of passata
1 can of chopped tomatoes
275g of dry orzo
1 large handful of basil leaves
1/2 cup of shredded (vegan) cheese
Method
Follow the packet instructions for baking the meatballs. Leave the oven on 200℃ (392℉) and set to broil/grill after you have taken your meatballs out.
Heat your olive oil in a deep pan or pot on a medium-low heat. Once glistening add in your onion. Sauté until translucent and soft. About 5 minutes.
Add in your garlic and chilli and sauté for a further minute. Add in your salt, pepper, and oregano for one minute. Pour in your passata and stir for 1 minute. Pour in your red wine and let the alcohol reduce for 3 - 4 minutes, occasionally stirring. Bring to a boil and then reduce the heat and leave the sauce to simmer for 10 minutes.
Place three basil leaves on top and leave your sauce to simmer for a further 5 minutes.
Pour in your dry orzo and your chopped tomatoes.
Once the orzo has absorbed most of the sauce check to see if it is al dente. If the orzo is still hard, half fill your empty can of chopped tomatoes with water and pour it in. Continue to do this until the orzo is nearly cooked.
Pour your orzo into an ovenproof dish.
Stir in your cooked meatballs.
Sprinkle your cheese over the top and place in the oven for 10 minutes or until the cheese has melted.
Serve with the rest of the fresh basil! And maybe a glass of red whilst you're at it. Enjoyyyyy!
Stay Salty,
Romy xx