Apricot + Rosemary ‘Meatballs’ With Creamy Orzo 🥦 | SO VEGAN #veganfood #veganrecipes #recipes
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Super creamy orzo topped with delicious meatless meatballs! Does it get any better than this? We’ll answer that for you now. Nope!
Serves 4
🌱 1 litre (4 cups) vegetable stock
🌱 320g (11.3oz) orzo
🌱 4 tbsp nutritional yeast
🌱 150g (5.3oz) vegan cream cheese, see notes
🌱 1 lemon, juice only
🌱 1 large handful of basil, leaves picked
For the meatballs:
🌱 olive oil
🌱 1 onion, peeled + chopped
🌱 4 garlic cloves, peeled + chopped
🌱 100g (1 cup) walnut halves
🌱 2 x 400g (14oz) tins of borlotti beans, drained + rinsed (see notes)
🌱 1 lemon, zest only
🌱 2 sprigs of rosemary, leaves picked
🌱 100g (1/2 cup) dried apricots
🌱 2 tbsp soy sauce, see notes
🌱 salt + pepper
🌱 80g (1/2 cup) breadcrumbs
Add oil to a non-stick frying pan on a medium heat. Add the onion and cook for 8 mins. Next add the garlic and cook for another 1-2 mins.
Add the onion and garlic to a food processor, followed by the walnuts, beans, lemon zest, rosemary leaves, apricots, soy sauce, a pinch of salt and a large pinch of pepper. Pulse until the mixture has broken down and no large pieces remain.
Transfer the mixture to a large bowl. Add the breadcrumbs, then use your hands to combine the mixture with the breadcrumbs. Roll the mixture into 16 evenly-sized balls.
Add another splash of oil to the pan you used earlier. Add the balls and – on a medium heat – cook them for 2-3 mins on each side.
Meanwhile add the stock to a large saucepan, quickly bring it to a boil, then add the orzo. Gently boil the orzo for 10-12 mins or until al dente, stirring to prevent the orzo sticking to the bottom of the pan (add extra hot water from a kettle, if necessary).
When the orzo is cooked, reduce the heat and stir in the nutritional yeast, cream cheese, lemon juice, a pinch of salt and a generous pinch of pepper. Cook for a minute, then remove the pasta from the heat.
Finely chop the basil, then combine it in a bowl with a few glugs of olive oil and pinches of salt and pepper.
To serve, add the creamy orzo to bowls, then top with the meatballs and basil oil. Enjoy!
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