A vibrant one pot dish made with roasted red bell peppers, orzo, cannellini beans, and silken tofu, seasoned with fresh basil and a touch of lemon. Perfect for meal prep or a cozy dinner.
1: Preheat oven to 400F.
2: Cut 2 bell peppers in half and remove the insides and seeds, then cut off the top of the head of garlic. Drizzle 1 tbsp of olive oil into the head of garlic, and 1/2 tbsp on the peppers.
3: Roast for 30-40 minutes, until the peppers are charred and the garlic cloves softened.
4: Slice an onion, then add to a frying pan on medium heat with 1/2 tbsp of olive oil, stirring frequently.
5: Add a sliced red pepper, continuing to stir.
6: Once the peppers have softened, add the dried orzo and vegetable stock, then cover and let simmer, stirring every couple of minutes so the orzo doesn’t stick.
7: Drain and rinse the can of cannellini beans, setting 1/3 cup aside for the sauce.
8: Add the beans to the pan with the orzo, then reduce heat to low, and taste the orzo to make sure it is cooked through. Keep an eye on it and continue to stir.
9: Once the peppers and garlic are done, peel the skins off the peppers and remove the roasted cloves.
10: Blend the roasted peppers, garlic, tofu, 1/3 cup beans, lemon juice, nutritional yeast, salt and water.
11: Pour the sauce, stir and then turn the heat up to medium to simmer. Add in chopped basil and continue to stir for a couple minutes.
12: Remove from heat, top with more basil and lemon juice, enjoy!
