Creamy Butter Bean & Aubergine Orzo with Crispy Tempeh
A creamy, one-pan orzo with butter beans, sun-dried tomatoes and roasted aubergine, topped with chilli-crisp tempeh. 34g of protein per bowl.
860 kcal
34g protein
24g fibre
per serving
This is the kind of dinner I make on repeat: everything comes together while the tempeh crisps up in the oven, and the butter beans and nutritional yeast make the sauce properly creamy without any fuss.
Tip: it keeps well in the fridge for up to three days, so it’s a great one to batch for lunches. Store the tempeh separately so it stays crunchy.
Creamy Butter Bean & Aubergine Orzo with Crispy Tempeh
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Crispy tempeh
Orzo
Method
Prepare the tempeh and aubergine
- Preheat the oven to 200°C (180°C fan).
- In a bowl, mix the tempeh with the chilli oil, soy sauce, vegetable oil and paprika until evenly coated.
- Toss the aubergine chunks with 1 tbsp oil and a pinch of salt.
- Spread the tempeh and aubergine on a lined baking tray. Roast for 20–25 minutes, turning halfway through, until the aubergine is tender and the tempeh is golden and crispy.
Start the orzo
- Meanwhile, heat a drizzle of oil in a large pan (the oil from the sun-dried tomato jar works well).
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for a further minute.
- Add the tomato purée, paprika, oregano and potato seasoning. Cook for 1 minute, stirring continuously.
- Add the orzo and stir to coat in the seasonings.
- Pour in the vegetable stock and bring to a gentle simmer.
- Cook for 5–10 minutes, stirring regularly, until the orzo is almost tender.
- Stir in the butter beans, sun-dried tomatoes, soya cream, spinach and nutritional yeast.
- Cook for a further 2–3 minutes until the spinach has wilted and everything is heated through.
- Fold through the roasted aubergine.
Serve
- Divide between bowls and top with the crispy tempeh.
Per serving: 860 kcal · 34g protein · 24g fibre
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