A Recipe for Orzo with Spinach and Peas (Vegan)

theglobeandmail.com

Joyce Byrne

2 tbsp extra-virgin olive oil

1 large yellow onion, diced

4 cloves garlic, minced

3 cups water

2 cups unsweetened oat milk

2 tsp chicken-flavoured vegetarian stock concentrate

2 tsp garlic powder

1 ½ tsp dried thyme

1 tsp onion powder

1 lb (450 g) dry orzo pasta

6 cups packed baby spinach, coarsely chopped

1 cup partially thawed frozen peas

3 tbsp nutritional yeast

2 tbsp freshly squeezed lemon juice

½ tsp salt, plus more for seasoning

¼ cup lightly packed fresh mint leaves, thinly sliced

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