Discover a delicious Mediterranean-style orzo with tempeh recipe. This plant-based, gluten-free dish is perfect for healthy cooking at home.
Deliciously Nutritious: A Step-by-Step Guide to a Flavorful Plant-Based Meal
This recipe features a delightful combination of roasted vegetables, including tomatoes, zucchini, garlic, and fennel, seasoned with dried oregano and Aleppo pepper. The roasting process brings out the natural sweetness of the ingredients, creating a flavorful sauce. After the vegetables are cooked, tender ingredients such as spinach, basil, and lemon zest are added to enhance the dish. The meal is served over gluten-free orzo, making it a satisfying option for those following a plant-based diet.
Additionally, tempeh is crumbled and sautéed with chopped olives until crispy, then finished with garlic, lemon juice, and fresh herbs like fennel fronds, mint, and basil. The combination of these elements not only provides a hearty and nutritious meal but also offers a variety of textures and flavors. This recipe exemplifies how to create a comforting, plant-based dish that is both delicious and easy to prepare, even under challenging conditions like a tornado watch.
Whip Up a Flavorful Journey: Savor the Mediterranean with Tempeh-Infused Orzo Delight!
So tonight we’re going to be making a Mediterranean style orzo and it will be gluten-free and plant-based and it’s also going to have a like a Tempe crumble over it and it’s going to be really delicious welcome to Stevie’s earth-based kitchen I’m Stevie and tonight we’re going to be making.
A Mediterranean style Oro and it’s going to have lots of beautiful tomatoes and zucchini and it’s going to be covered with a Tempe crumble it’s going to be so good so I’m going to turn the oven 450 it’s a hot day be using not this tomato this will go on our salad tonight but these.
Golden cherry tomatoes they’re so delicious I’ve already washed them there’s about two handfuls of this this zucchini I made a deep dish pizza last night because we had some wonderful company so I made a a a plant-based deep dish pizza a Chicago style pizza that was so good and I used just a little bit of zucchini so this is only a little.
Used up we you use like spinach and basil this was going to go in the deep dish pizza I forgot olives and walnuts but I’m going to keep these in the fridge um because these are going these aren’t going to be roasted with the tomatoes and the zucchini and fennel we’re going to rast some fennel too a couple cloves of garlic I’m also.
Going to be using a cast iron pan some olive oil some Aleppo and some oregano so I already washed this there’s a core right here we don’t want the core we don’t want to cook with the core I’m just going to cut around it and then we want the fronds because when we do the Tempe and I’ll show you the Tempe.
And stuff later but when we do the Tempe we are um going to be using herbs in the Tempe and these will constitute as herbs and we’re just going to put them in the pan we’re just going to put everything in the pan as we cut it we could put the tomatoes in the pan already my husband makes these bowls aren’t they.
Beautiful Dusty mics let me know if you want a bowl like this we’re not even going to take them out of the shells because the shells will protect them from being burned but they will cook inside and get all soft and delicious but you can’t forget to take the the shells off the garlic.
Before making before compiling the whole dish feels like we’re kind of overcrowding them but what we’re doing is we’re roasting them and they will just it will form a sauce so I don’t need everything to be caramelized I just I want it to get juicy I want some things to sort of.
Caramelize and some things to just get you know juicy and it’s also just easier than sautéing because you don’t have to do the work you you don’t have to sit there and saut it you could just let the oven do it these we’re going to we’re going I I want them to be.
Um not too big so let’s quarter them yeah quarter of them is good but we’ll just sort of slice them thinly still we don’t want anything too huge because the Oro is not very big we don’t want everything the same size as the orzo either but we want texture but we we don’t want anything to overwhelm the orzo I hope this orzo works I’m not.
Actually a big fan of this orzo because it’s um it got it kind of disappeared in another dish I I I made hopefully but I’m actually cooking this orizo separately so hopefully that doesn’t happen this time um but you don’t have to use orzo you can put this over rice couscous it would be so good with.
Lebanese couscous you can put it over palenta pasta you can even put it in beans like white beans you can put it over tofu I’m going to put a little Aleppo in it probably about a teaspoon teaspoon of I don’t know why they do this they.
Put this like it’s not going to come out a little very little okay better teeth te spoon generous pinch of salt and probably do a couple tablespoons of olive oil and we’re going to roast this for probably about 15 20 minutes I’ll let.
You know how long it takes woo I’m not even sure how long I’m supposed to cook that Oro for but it’s a cassava Oro okay it’s jol that’s the name of the brand like I I you know because I store everything in containers because I don’t want the mice to get to them so I.
Cooking instruction so we’re going to have to cook it for 14 minutes in 3 quarts of water boiling of course rolling boil all right well there’s that going to clean up my mess I’m a little hungry I’m I need a snack have you tried this Dar smoked.
Pimento it’s so good it is it’s amazing pimento cheese is such North Carolina thing it is a north Carolina thing but yeah it’s really good this stuff is dangerous gluten-free probiotic clean ingredients oh I haven’t I don’t I haven’t verified that and soy free it’s so good I can’t stop eating it okay now we’re going.
To make our little crumble this is a local Tempe company and it is so good it it makes the best Tempe it’s just like homemade Tempe which is way better than like that other stuff you get it’s just so good and you don’t have to steam this cuz it’s never bitter like the other.
Stuff they really really yummy just going to crumble this into a bowl so I’m just gonna make kind of a lemony we’re gonna make this lemony and we’re going to add a bunch of herbs to it and I’m inspired a little bit by like Feta cheese so cuz I just think that whole like Mediterranean orizo dish would be.
Really good with something that has kind of a Tangy I I’m kind of inspired by marinated feta cheese and I’m Al this I’m also a little inspired by strudel Savory strudel so we’ll do a handful of these camada olives snacking along the way.
Way we just chop these up this could use some garlic too I’m getting so low on garlic cloves but you know what I have some garlic powder I might just use some that I have a lot of garlic powder no shame in garlic powder okay we’ll just put that in there chop up some.
Walnuts this will give it some texture some crunch which is texture and some Umami flavor like umam savoriness kind of that like I don’t know I need to like I’m always upstaging my chopping this is awkward but I’m doing this for for.
You it’s all that you shouldn’t do that with your knife you should use one of these if you don’t want your blades to get dull like mine I am going to throw in a little bit of garlic powder and then later we’ll add some lemon for tang and lemon zest and hers.
Some herbs so I’ll put this aside so we got some spinach this is going to go in the sauce and basil this is actually going to go on the top this going to be part of the herbs so we’ll probably go I could go outside and get some mint the mint’s going crazy um I could do that but we got a lot of Basil so I think we we got so.
Much basil might as well just use the basil up because I also have basil growing now and um I have some dill growing maybe I’ll go out and get some dill um but that should be good just some of that fennel frond basil you know I think we’re just going.
To keep it simple we’re just going to do basil and fennel frond I think that will be just perfect more more spinach we want it to be like confetti so I’m going to add one about five basil leaves to that and we’re saving some.
For the the scud okay we’ll throw that in with the spinach let’s see oh that looks good it’s getting Saucy like I like to see a little roasting on the zucchini because I’m not big fan of the raw zucchini flavor we’ll take the garlic out don’t do this at home I’m I’m just.
My hands are destroyed by heat you had a third one in there you you always count how many cloves you put in there so you remember how many you need to get out okay and we’re just going to let those cool I’m going to throw the spinach and the basil in with in now put a little zest in here.
And some lemon like to use a strainer just so I don’t get any seeds in there another tablespoon of olive oil I’m going to put it all in the bowl CU I want to use this pan for the Tempe yeah it’s pretty hot it’s about couple tablespoons I.
Think there we’re getting some crunchiness that’s what I wanted I’m going put a little bit of just a little squeeze of lemon and our herbs which I haven’t even chopped up yet I for I forgot to film I forgot to film I just put some orzo in the hot water and we’re going to heat this for 14 minutes and then we’re.
Going to drain you know I was on good behavior just for you my husband hears a whole other reaction that is going to turn into a blister and it’s okay I got Working Hands I’m a blue collar girl I work in the kitchen see oh you didn’t see that sh I’m just terrible I rolled.
Up the basil I rolled up the basil I kind of rolled it up and then I chopped it but you don’t need to see that because other people do it better trust me I I I have no like knife training whatsoever and people chefs when they see my videos they comment on how bad my knife skills are.
And that’s just how it is I’m a home cook I always say this I’m a home cook I am not a chef and then the chef say well you’re pretty dangerous and I believe them so I would strongly advise not following me for knife skills because chefs Across the Nation think I am a dangerous woman.
And I’m okay with that okay ouch we got a Herby meaty strucel type topping it’s gotten so dark outside so the lighting is not working nicely but yeah M so good yummy yummy yummy my tummy five for more minutes hey Smokey we have a storm coming through.
And it’s just so dark and it was not FedEx that look good really good it’s Tangy it’s crunchy it’s chewy it’s like all the things lots of herbs umami really.
Good olives am I going to eat it all maybe thank you so much bye oh hey hey how are you hey oh hey hey hey oh hey you.
Hey hey hey hey hey hey
