Name: Orzo Puttanesca
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 tsp olive oil; 1 cup chopped onion; 2 clove garlic (minced); 4 oz cremini mushrooms (or more); 0.5 cup cooked lentils (or veggie grounds or TVP or chopped soy curls); 2 tbsp capers; 3 tbsp sliced kalamata olives; 1 sheet nori (minced or crumbled, or 0.5 tsp or more powdered seaweed, optional); 1 tsp dried oregano; 0.25 tsp red pepper flakes; 15 oz canned tomatoes (diced, or 1.5 cups chopped tomatoes and 1 tbsp tomato paste); 2 cups vegetable stock; 0.5 tsp salt; 7 oz orzo; 0.33 cup vegan mozzarella; 2.5 tbsp vegan parmesan; 2 tsp non-dairy milk (or cream or olive oil); 1 bunch fresh basil (or herbs); 0.5 tsp black pepper (or pepper flakes)

Instructions

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1

Heat a large skillet over medium heat, and add the olive oil (1 tsp). Once the oil is hot, add the chopped onion (1 cup), garlic (2 clove), and a generous pinch of salt (0.5 tsp), and mix and cook until the onion is golden, for up to 6 minutes. Add a splash of water in between to help the onion brown evenly. Then, add in the cremini mushrooms (4 oz) and the cooked lentils (0.5 cup). Mix well, add in a dash of salt, and cook for 2 to 3 minutes.
2

Add the capers (2 tbsp), sliced kalamata olives (3 tbsp), nori (1 sheet), dried oregano (1 tsp), and red pepper flakes (0.25 tsp). Mix well, then mix in the canned tomatoes (15 oz), and bring to a boil. Mix in the vegetable stock (2 cups), then bring that whole mixture to a boil, about 3 minutes. Stir the orzo (7 oz) into the boiling mixture, then reduce the heat to medium-low, cover the pot with the lid, and cook for 15 to 20 minutes, stirring once around the 8 or 9 minute mark. Then check again at the 13 or 14 minute mark. If the orzo is drying out too much, add around 0.5 cup more vegetable stock, mix in, then continue to cook until the orzo is cooked to preference. The time will vary based on the brand of the orzo, your stove, the pan, and so on. Once the orzo is cooked, if you want the mixture to be saucier, or if it's too dry, add in some more vegetable stock at this point and mix.
3

Mix the orzo really well, then even out the top. Top the orzo mixture with the mix of the vegan mozzarella (0.33 cup) and vegan parmesan (2.5 tbsp) and drizzle of the non-dairy milk (2 tsp). The milk will help the cheese melt. Cover with a lid again, increase the heat to medium, and cook for about 0.5 minute, until the cheese is melty. Switch off the heat, let sit for a minute or two. Open the lid, then garnish with some fresh basil (1 bunch) and black pepper (0.5 tsp), and serve.