Creamy Butter Bean & Aubergine Orzo with Crispy Tempeh
A creamy, one-pan orzo with butter beans, sun-dried tomatoes and roasted aubergine, topped with chilli-crisp tempeh. 34g of protein per bowl.
34g protein
24g fibre
per serving
This is the kind of dinner I make on repeat: everything comes together while the tempeh crisps up in the oven, and the butter beans and nutritional yeast make the sauce properly creamy without any fuss.
Tip: it keeps well in the fridge for up to three days, so it’s a great one to batch for lunches. Store the tempeh separately so it stays crispy.
Cook along
Watch me make it
Prefer to see it come together? Here's the full recipe video from my TikTok.
Open on TikTokCreamy Butter Bean & Aubergine Orzo with Crispy Tempeh
- Serves
- 3
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Ingredients
Crispy tempeh
Orzo
Method
Prepare the tempeh and aubergine
- Preheat the oven to 200°C (180°C fan).
- In a bowl, mix the tempeh with the soy sauce, vegetable oil and paprika until evenly coated.
- Toss the aubergine chunks with 1 tbsp oil and a pinch of salt.
- Spread the tempeh and aubergine on a lined baking tray. Roast for 20–25 minutes, turning halfway through, until the aubergine is tender and the tempeh is golden and crispy.
- Finally coat the baked tempeh with the chilli oil.
Start the orzo
- Meanwhile, heat a drizzle of oil in a large pan (the oil from the sun-dried tomato jar works well).
- Add the onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for a further minute.
- Add the tomato purée, paprika, oregano and potato seasoning. Cook for 1 minute, stirring continuously.
- Add the orzo and stir to coat in the seasonings.
- Pour in the vegetable stock and bring to a gentle simmer.
- Cook for 5–10 minutes, stirring regularly, until the orzo is almost tender.
- Stir in the butter beans, sun-dried tomatoes, soya cream, spinach and nutritional yeast.
- Cook for a further 2–3 minutes until the spinach has wilted and everything is heated through.
- Fold through the roasted aubergine.
Serve
- Divide between bowls and top with the crispy tempeh.
Per serving: 34g protein · 24g fibre
Made this recipe?
Tag @hansplates on Instagram or TikTok. I love seeing your plates!
