Lemony Plant-Based Protein Shreds and Orzo
with Feta and Peppers- Wheat
- Milk
- Sulphites
- Wheat
- Crustaceans
- Soy
- Milk
- Sesame
- Fish
- Sulphites
- Mustard
- Egg
- May contain traces of allergens
- Peanuts
- Tree nuts
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!
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Orzo
(Contains: Wheat)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Baby Spinach
1 unit(s)
Lemon
2 tbsp
Tomato Sauce Base
(May be present: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tsp
Garlic Salt
(May be present: 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 facts
Utensils
Cooking Steps
- 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemon and veggie combination comes through well, making this a refreshing change from everyday recipes.
- Suggestions: Consider substituting orzo with rice if that is what you have on hand; it works well in this dish.
- Ease of prep: Straightforward to put together, with simple steps that come together without much fuss.
