September 14, 2021

Veggie Nacho Casserole

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  • Author: Wicked Healthy
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
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Ingredients

Veg:

  • 3 medium gold potatoes, with skins
  • 11 small plum tomatoes
  • 3 jalapeños
  • 8 oz/225 g green beans
  • 2 cups/225 g cauliflower florets
  • 2 cups/225 g broccoli florets
  • 3 cups/200 g baby kale leaves
  • 1 1/2 cups/250 g frozen corn kernels
  • 1 1/2 cups/200 g frozen peas
  • 1 cup/70 g rough chopped red cabbage
  • 1 tub (14 oz/400 g) extra-firm pressed tofu, drained
  • 1 onion, peeled
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried oregano

Green Bean Salsa:

  • 4 oz/115 g green beans
  • 1/2 small red onion
  • 1 handful cilantro
  • 2 limes, juiced

Queso Sauce:

  • 2 small sweet potatoes (or 1 large)
  • 2 cups/225 g cauliflower florets (about 1/4 large head)
  • 6 cloves garlic
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried oregano
  • About 1/3 cup/30 g nutritional yeast
  • About 1 cup/240 ml oat milk
  • 3 big handfuls of yellow tortilla chips
  • 1/2 avocado

Instructions

  1. For the veg: Quarter the potatoes and poach them in water to cover just until tender, 10 to 12 minutes (you can do this ahead then keep the spuds covered in cold water at room temp).
  2. Bring another big pot of water to a boil for blanching some veg.
  3. Meanwhile, heat up a grill, broiler, or gas burner. Grill or broil the tomatoes and jalapeños until charred all over, 5 to 6 minutes total, turning now and then. When done, set aside.
  4. Cut the green beans in half crosswise. Blanch the halved green beans, cauliflower, broccoli, and kale in the boiling water for 1 minute. Drain then transfer the blanched veg to a 3-quart/2.8-liter baking dish. Mix in the poached potatoes, the corn, peas, and cabbage. Season with a little salt.
  5. Preheat the oven to 420ºF/215ºC. Cut the tofu into 1-inch/2.5-cm cubes and place in a mixing bowl. Cut the onion into 2-inch/5-cm pieces and add it to the bowl. Rough chop 1 of the charred tomatoes and add that to the bowl. Season with the cumin, onion powder, salt, pepper, smoked paprika, and oregano.
  6. Heat a large heavy pan such as cast iron over medium heat. Add the seasoned veg to the hot pan (no oil needed) and cook until seared on a few sides, 4 to 5 minutes total. Then pop the pan in the oven until the veg is nicely roasted, 8 to 10 minutes. Leave the oven on. Meanwhile, slice 2 of the charred jalapenos for later.
  7. For the salsa, dice 7 of the remaining charred tomatoes and 1 of the jalapenos (not the sliced ones) and add them to a mixing bowl. Finely chop the 4 oz/115 g raw green beans and red onion and add them to the bowl. Rough chop the cilantro and add it to the bowl. Add the lime juice and a pinch each of cumin, salt, and black pepper, and toss to mix.
  8. Remove the veg from the oven and transfer all the veg to the baking dish, spreading it evenly.
  9. For the queso: Peel the sweet potatoes and place in a medium pot with the cauliflower, garlic, and bay leaf. Add water to cover and season with a little salt. Bring to a boil then lower the heat and simmer until the veg is tender, 6 to 8 minutes.
  10. Transfer the remaining 3 charred tomatoes to a blender along with 1 of the sliced charred jalapenos. Remove the bay leaf from the simmering veg, then drain the veg and transfer the veg to the blender. Add the cumin, onion powder, smoked paprika, salt, pepper, oregano, nutritional yeast, and about 1/3 cup/80 ml of the oat milk. Start blending slow and if the mixture is too thick to blend, drizzle in just enough oat milk so it blends. Once it’s blending good, turn the speed to high and blend until it becomes a nice, thick, silky smooth queso style sauce, 2 to 3 minutes. Add more oat milk as you go. It should be thick yet pourable. If you like, blend in a big handful of tortilla chips – they add tons of flavor!
  11. Pour about 2 cups/475 ml of the sauce evenly over the veg in the dish, shaking the dish to get the sauce all through the crevices. Save the remaining sauce to use as a dip or with another cheesy dish (it keeps for a week in the fridge!). Crush two big handfuls of tortilla chips and scatter them over the sauce. Then arrange the remaining sliced charred jalapeno over top. Cube the avocado and scatter that over the top as well.
  12. Bake until the nacho casserole is just starting to crisp up on top, 10 to 12 minutes. Spoon some of the green bean pico over the nachos and serve hot with the remaining pico. Enjoy!

Keywords: veggie nacho casserole

June 24, 2021

Vegan Crepes with Roasted Rhubarb

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Roasted Rhubarb

  • 250g rhubarb, sliced
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract

For the Vegan Crepes

  • 225g plain white flour
  • 450ml soy milk, unsweetened
  • 2 Tbsp vegetable oil plus more for frying
  • 1 Tbsp caster sugar

For Serving

  • 2 Tbsp icing sugar
  • 100ml vegan yogurt

Instructions

To Make the Roasted Rhubarb

  1. Preheat the oven to 180c/355f (fan).
  2. Place the rhubarb in a medium bowl and add the caster sugar, lemon juice and vanilla extract. Toss to coat the rhubarb completely. Transfer the rhubarb to a small roasting tin and cover the top with tin foil. Place in the oven to roast for 20 minutes.

To Make the Crepes

  1. In a large bowl, combine all the crepe ingredients and whisk until smooth. Set aside for 10 minutes.
  2. Heat a large, non-stick frying pan (or ideally crepe pan) over medium heat and drizzle with a little vegetable oil.
  3. Use a ladle to scoop some batter and add to the centre of the hot pan. Swirl the pan around to make a large thin crepe. Cook until the top of the crepe looks matte and no longer wet.
  4. Flip the crepe and fry for a further minute or until lightly browned underneath. Fold in quarters and remove from the pan. Repeat with all the remaining batter.

To Serve the Vegan Crepes

  1. Arrange the crepes on plates and top with vegan yogurt, the roasted rhubarb and a sprinkle of icing sugar.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan crepes with roasted rhubarb recipe

 

Like with non-vegan crepes, the batter is better when left to rest for 10 minutes or so. Before you start frying up crepes, let it rest!

vegan crepe batter

Knowing when to flip your crepe is easy! Just wait for the top to turn matte and no longer wet or shiny looking. This means it’s just about cooked all the way through.

crepes vegan recipe in pan

On the second side, you’re looking for those mottled, golden-brown marks to indicate the crepe has that perfect balance of crisp and softness. Be sure to carefully lift the crepe every now and then to make sure it’s browning nicely.

flipping crepes

These crepes are basically sugar-free so they work well for both sweet and savoury fillings. I love roasted rhubarb with a little vegan yogurt. Feel free to add a touch of icing sugar to maple syrup to sweeten things up.

vegan crepe with roasted rhubarb recipe final plated

June 4, 2021

Easy Five Ingredient Rosé Sauce Recipe

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  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
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Ingredients

For the Rosé Sauce Recipe

  • 300g pasta (I used rigatoni)
  • 2 tbsp olive oil
  • 4 cloves garlic, finely minced
  • 2 x 400g can peeled plum tomatoes (or chopped tomatoes)
  • 1 x 400g can cannellini beans, drained
  • 200ml soy milk
  • 50ml water
  • Salt and pepper

Instructions

  1. Fill a large pan with water and add a few pinches of salt. Place over medium heat and bring to a boil.
  2. Place a separate medium saucepan over medium heat and add the olive oil. When hot, add the garlic and fry gently but do not allow it to burn.
  3. Add the tin of tomatoes and season with salt and pepper. Once bubbling away, cover with a lid and reduce to a simmer. Leave to cook for 20 minutes, stirring occasionally.
  4. Meanwhile, add the pasta to the boiling water and cook until al dente.
  5. Place the cannellini beans in the cup of a high-speed blender and add the soy milk. Blend at the highest speed possible until completely smooth and creamy. Alternatively, blend the beans and the soy milk together using a stick blender.
  6. Once the tomato sauce has reduced nicely and the tomatoes are almost completely broken down, remove the lid and add the cannellini cream. Do not allow the sauce to boil from this point on, just warm it gently and stir often. Cook for a further 5 minutes or until your pasta is ready.
  7. Drain the pasta, reserving around 200ml of pasta water.
  8. Add the pasta to the sauce and stir to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper again, serve, and enjoy this wickedly delicious rosé sauce recipe.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: Rosé Sauce recipe

This sauce couldn’t be simpler but there are a few essential steps. You’re not using any onion, so be sure to fry up some minced garlic before adding your tomatoes. It’s easy to burn, so watch it like a hawk.

five-ingredient-rose-sauce-recipe

I love to use tinned peeled plum tomatoes but tinned chopped tomatoes work too. Either way, be sure to cook them down fully (this takes longer than you think). The tomatoes should be almost falling apart and the sauce should be dark red.

tomato-rose-sauce-recipe

The creaminess in this dish comes from blended cannellini beans and soy milk. The result is protein rich but also super delicious. Be sure to blend it as smoothly as you possibly can.

five-ingredient-rose-sauce-6
I like to reserve a little pasta water in case the sauce is slightly too thick. Give it a taste before adding your pasta too, it may need tweaking with a little salt and pepper. If you want a cheesy kick, add a few tablespoons of nutritional yeast to the blended cannellini bean mixture.

rose-sauce-recipe-vegan

This dish is perfect as it is, but it also works great topped with some fresh basil or oregano.

Rosé-Sauce-vegan-recipe

May 18, 2021

Creamy Orzo with Fennel

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 40g vegan butter
  • 1 Tbsp fennel seeds
  • ½ an onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 x fennel bulb, finely sliced
  • 300g orzo
  • 150ml dry white wine
  • 800ml hot vegetable stock
  • Salt and pepper
  • Small bunch of fresh dill

Instructions

  1. Place a medium saucepan over medium heat and add the vegan butter followed by the fennel seeds. Toast until fragrant and beginning to quietly pop, then remove the seeds from the pan with a spoon, leaving behind the vegan butter. Set the fennel seeds aside.
  2. Place the saucepan back over medium heat and add the onion. Fry until beginning to soften then add the garlic. Fry for a further minute before adding the sliced fennel. Fry for 3-4 minutes but do not let the fennel brown.
  3. Add the orzo followed by the wine and stir well. Reduce the heat slightly and cook until the wine has mostly evaporated. Add some of the stock and stir well.
  4. Keep adding the stock, little by little until the orzo is fully cooked. Season with salt and pepper to taste and top with the fresh dill before serving.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: creamy orzo with fennel

For added texture and bold fennel flavour, I like to toast some fennel seeds to add to the top of the cooked orzo. To make this a one-pot dish, be sure to do this first in the same saucepan you’re about to use for the orzo. Be super careful not to let them burn – just toasty and fragrant is great.

creamy-fennel-orzo

When frying your onions and garlic, don’t let them brown. For this recipe, we just want to cook them until nicely softened and fragrant. If necessary, add a tiny splash of water to keep things from catching.

creamy orzo and fennel

It’s best to make sure the fennel is sliced very thinly before adding it to the pan. If you have a Chinese mandoline then use it! If not, use your sharpest knife and go super thin. This way the fennel will almost melt into the pasta.

fennel orzo vegan recipe

Like with risotto, don’t add all the water at once. It’s best to add a little at a time, stirring between additions. Once gorgeously smooth and glossy and the orzo is cooked through, you’re good to serve!

creamy-fennel-orzo-5

Strawberry Compote with Simple Breakfast Waffles

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x
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Ingredients

For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract

Instructions

To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 30, 2021

Nana’s Red Sauce Recipe

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 cups 1x
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Ingredients

For Nana’s Red Sauce

  • 1 red bell pepper
  • 1 white onion
  • 9 cloves garlic
  • Fresh oregano
  • Crushed red chilies
  • Salt
  • Black pepper
  • 2 cans (28 ounces each) San Marzano canned plum tomatoes
  • ½ can of water
  • 1 small can (6 ounces) of tomato paste
  • Olive oil
  • Fresh basil

Instructions

  1. Rough dice the red pepper and onion, don’t worry about this too much, as it will all get blended later.
  2. Heat a large saucepot over medium-high heat. Sauté the onions and bell pepper in a little oil, for about 4 minutes.
  3. While that cooks, thinly slice the garlic, then add to the pot with a little fresh diced oregano, crushed red chillies and season with a little salt and pepper. Stir through to combine thoroughly.
  4. Add the canned tomatoes, ½ a can of water, and the whole can of tomato paste. Stir it up and keep the heat nice and low, using a wooden spoon to break up the tomatoes to release the juices. Cover with lid and bring to a simmer, stirring frequently (every 5 minutes). The sauce will reduce down and thicken over 45 minutes – 1 hour (1 hour 30 minutes, depending on the juiciness of your tomatoes).
  5. To make this red sauce recipe more smooth, take off the heat and use an immersion blender in the pot, to blend to desired consistency. Add salt to taste and finish with a swirl of olive oil and coarse chopped basil leaf for a burst of freshness.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: nana's red sauce recipe

Check this blog to see our fresh pasta recipe!

Pro Tips- Cheater chopping: Pulse the onion in a food processor. While it’s sautéing, pulse the garlic and bell pepper as well. Then chop the canned tomatoes the same way. If you use a food mill when it’s done cooking, the mill will strain out the seeds for you. – Nana used fresh tomatoes whenever possible. To do that, peel, seed, and chop 6 pounds of fresh San Marzano tomatoes and use them instead of the canned. – If your tomatoes are sweet enough, you will not need the pinch of sugar. Alternatively, you could get a little sweetness by adding 1⁄2 cup finely shredded carrot when sautéing the onions.

plant based fresh pasta and red saucewicked fresh pasta and nanas red sauce recipe

March 29, 2021

Peanut Butter Truffles

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  • Author: Amy Levin
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
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Ingredients

For the Peanut Butter Truffles

  • 80g 85% dark chocolate, melted
  • 30g peanut butter
  • 20g deodorised coconut oil or plant-based butter, melted
  • 20g maple syrup
  • 1 tsp tamari
  • Pinch sea salt

To Finish

  • Peanut truffles
  • 200g chocolate, tempered
  • 100g peanuts

Instructions

To Make the Peanut Butter Truffles

  1. Whisk together all ingredients until smooth.
  2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
  3. This is the mould I used, but you can use any silicone mould.
  4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

  1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
  2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
  3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
  4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
  5. Repeat with the remaining truffles until coated.
  6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: peanut butter truffles

whisk truffle ingredientschocolate into truffle moulds
insert nut into chocolate mouldchocolate truffles into nuts
completed peanut butter truffles recipechocolate covered peanut truffles

Vegan Party Food! Jackfruit BBQ Sliders

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  • Author: Wicked Healthy
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Ingredients

For the Jackfruit BBQ Sliders

  • 3 1/2 cups green jackfruit
  • 1 large white onion
  • 6 garlic cloves
  • 3 tbsp olive oil
  • 18 oz/510g Smoky BBQ Sauce, store-bought or homemade (here’s a recipe for Chad’s Wicked Spicy BBQ Sauce)
  • 12 tbsp sriracha (more for burger sauce)
  • Vegetable stock
  • Spicy dill pickles
  • Vegan mayo
  • 3 cups cabbage
  • 8 to 10 soft, squishy, slider-sized buns, toasted if you like
  • Cilantro

Instructions

  1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
  2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
  3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
  4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
  5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
  6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!

Get pinning! We’re over here on Pinterest.

Keywords: jackfruit BBQ sliders sandwiches

Wicked-Party-Food_BBQ-Jackfruit-Sliders_Raw-JackfruitWicked-Party-Food_BBQ-Jackfruit-Sliders_BBQ-Sauce
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Reducedassembling jackfruit BBQ sliders with cilantro
Wicked-Party-Food_BBQ-Jackfruit-Sliders_BunsWicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Jackfruit
Wicked-Party-Food_BBQ-Jackfruit-Sliders_Assembly-Bunjackfruit BBQ sliders recipe

Chipotle Baked Orzo

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  • Author: Richard Makin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

For the Pickled Red Onions

  • 1/2 red onions, peeled and very finely sliced
  • Juice of one lime
  • Pinch of salt

For the Baked Orzo

  • 2 tbsp olive oil
  • 1 red onion, peeled and finely diced
  • 3 cloves garlic, peeled and minced
  • 1 tbsp light brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tsp chipotle paste
  • 250g orzo
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin black beans, drained and rinsed
  • 450ml vegetable stock
  • 2 peeled plum tomatoes, from a tin, roughly chopped
  • Small bunch coriander
  • 2 tbsp jalapeños
  • 4 tbsp vegan sour cream or oat creme fraiche
  • 1 ripe avocado, finely sliced
  • 1 lime, sliced into wedges
  • Pinch chilli flakes

Instructions

To Make the Pickled Red Onions

  1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

  1. Preheat the oven to 200c/390f (fan).
  2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
  3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
  4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
  5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
  6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
  7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
We’ve got Wicked merch! Head to the Wicked Healthy Store!
Want more inspiration? Check out our Wicked Healthy YouTube Channel!
Get pinning! We’re over here on Pinterest.

Keywords: chipotle baked orzo

Pickled red onions are so fast to make and add zing to any dish. I find they work perfectly with Mexican meals when prepared with lime juice instead of vinegar. Slice the onions as finely as you can (use a mandoline if you have one) and toss with the lime juice and some salt. You can now place them in the fridge while you prepare the rest of the meal.

CHIPOTLE-ORZO-INGREDIENTS

The great thing about this baked orzo is that it’s a one-pot wonder! This means no pre-boiling the orzo – it cooks inside the sauce! So once everything is combined in the pan, just bring it to a simmer and pop it in the oven with a lid on.

ONE-POT-ORZO

I like to add some extra tomatoes to the top in the last ten minutes of baking. This makes the orzo extra juicy with a little added zing from the just-cooked tomatoes.

BAKED-ORZO-RECIPE

I’ve made some suggestions as to toppings that work – feel free to use as many or as few as you wish. A simple pico de gallo salsa or scoops of guacamole with vegan cheese would also be delicious!

CHIPOTLE-BAKED-ORZO-RECIPE

Cheesy Buffalo Cauliflower & Brussels Sprouts

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  • Author: Wicked Healthy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 2-4 1x
  • Category: Vegan
  • Method: Bake
  • Cuisine: Snacks
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Ingredients

for the buffalo sauce

  • C or 80 ml hot sauce
  • ½ C or 125 ml plant-based butter, melted
  • 1 head cauliflower, core removed, chopped into florets
  • about 15 Brussels sprouts, ends, and outer leaves removed
  • 1 block firm tofu, cubed
  • pinch pepper
  • 2 t nutritional yeast (or, hippy fish food, as we like to call it)
  • 1/2 t garlic granules
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks

Instructions

  1. Preheat oven to 450°F/232°C.
  2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
  3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
  4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
  5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
  6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
  7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
  8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
  9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
  10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.

Notes

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Keywords: cheesy buffalo cauliflower & brussels sprouts