Main

Creamy Lemon and Chi’kn Orzo

Delight in this luscious plant-based dish featuring tender orzo pasta cooked in a rich, creamy lemon sauce, perfectly balanced with tangy citrus notes. Juicy, plant-based Chi’kn pieces made of tofu, complemented by fresh herbs and a touch of garlic for an irresistible flavor. A comforting, vibrant meal that’s quick, wholesome, and entirely dairy-free!

Cooking time30 minutes
Preparation time30 minutes
Servings10 portions

recipe image Creamy Lemon and Chi’kn Orzo

Low

INGREDIENTS
PREPARATION

100 g Flora Plant B+tter Unsalted
30 g plain flour
2 celery sticks, diced small
1 medium red onion, diced small
3 Cloves of garlic, finely diced
5 g Italian herb seasoning
2 thyme sprigs
250 ml white wine
1 litre of vegetable stock
250 ml Flora Plant Cream Double 31% Fat
200 g orzo pasta
1 lemon, zested and juiced
150 g kale
30 g parsley
salt and peper
100 g Violife Prosociano, finely grated
30 g toasted pumpkin seeds

Marinated Tofu

900 g extra firm tofu
50 g of meat free chicken flavoured gravy
10 g white miso paste
10 g chicken seasoning
150 ml vegetable oil

Melt down the Flora Unsalted B+tter and sweat off the celery, red onion and carrot.
Add in the garlic and herbs, cook for a few minutes followed by the flour.
Cook out the flour and follow with the white wine and then the stock.
Cook for a few minutes until the vegetables are starting to soften, then add in the orzo. Stirring at regular intervals so the orzo doesn’t stick to the bottom of the pan.
Once the orzo is almost cooked, add in the Flora plant cream, kales and lemon juice and zest.
Follow with the grated Violife prosociano and stir in.
Remove from the heat and serve with lots of chopped parsley and some grilled marinated tofu or chicken, garnish with toasted pumpkin seeds