Lemony Plant-Based Protein Shreds and Orzo
with Feta and Peppers
From zesty lemon to creamy feta, this meal is packed with flavours the whole family will love. Pick and choose ingredients so that everyone gets a bowl full of their favourites!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Orzo
(Contains Wheat)
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 piece
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Baby Spinach
1 piece
Lemon
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop spinach.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper.
- Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Stir in 1 tbsp (2 tbsp) water.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then plant-based protein shreds. Cook, tossing occasionally until cooked through, 6-8 min.**
- Add tomato sauce base and remaining garlic salt. Cook, stirring often, until fragrant, 1-2 min.
- Remove from heat. Season with pepper. Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (NOTE: Reference zest guide.)
- Cover to keep warm.
- Add spinach and lemon juice to the pot with orzo. Stir until spinach wilts, 1 min.
- Season with salt and pepper, to taste.
- Divide orzo between bowls. Top with veggies and plant-based protein shreds.
- Sprinkle with feta.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get plant-based protein shreds, cook and plate it the same way as the recipe instructs you to cook and plate the beef, tossing occasionally until cooked through, 6-8 min.** Disregard instructions to drain excess fat.
