Cheesy Plant-Based Protein Shreds Tex-Mex Orzo Skillet
with Tortilla Crumble and Sour Cream- Wheat
- Milk
- Wheat
- Crustaceans
- Soy
- Milk
- Sesame
- Fish
- Sulphites
- Mustard
- Egg
- May contain traces of allergens
- Peanuts
- Tree nuts
Say hello to this satisfying meal — hearty and full of flavour, it's a fiesta for the taste buds! Plant-based protein shreds are cooked with zesty Mexican-inspired seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.
Ingredients
200 g
Plant-Based Protein Shreds
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk)
85 g
Tortilla Chips
2 tbsp
Tomato Sauce Base
(May contain traces of: Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
2 unit(s)
Beef Broth Concentrate
1 tbsp
Mexican Seasoning
(May contain traces of: Wheat, Soy, Milk, Sesame, Sulphites, Mustard, Peanuts, Tree nuts)
1 tsp
Garlic Salt
(May contain traces of: Wheat, Soy, Milk, Sesame, Sulphites, Mustard, Peanuts, Tree nuts)
Not included in your delivery
0.06 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
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.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.
- Meanwhile core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size.
- Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet.
- Season with 1 tsp (2 tsp) Mexican Seasoning. Toss to coat.
- Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.
- Heat a large oven-proof pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds and peppers. Cook, tossing occasionally until cooked through, 6-8 min.**
- Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.
- Add orzo to pan with plant-based protein shreds.
- Season with salt and pepper, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).
- Sprinkle tortilla crumble over top.
- Sprinkle cheese over top.
- Bake in the middle of the oven until cheese is melted, 3-5 min.
- Divide baked orzo between bowls.
- Dollop sour cream over top.
- Sprinkle green onions over top.
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.
