• 1 cup of orzo (≈150 g)
• ½ medium onion, finely chopped
• 2 to 3 cloves of garlic, minced
• 2 1/2 cups of vegetable broth
• 200 ml of cream (here, oat cream)
• 120 g of raw textured vegetable strips (TVP), rehydrated
• ¾ tsp smoked paprika
• ¼ cup (or more) of grated Parmesan cheese
• A handful of fresh spinach
• 6 sun-dried tomatoes, chopped
• Salt and freshly ground pepper
• A squeeze of lemon juice (optional, to enhance the flavor)
• Olive oil + a knob of butter for cooking

1. In a hot pan, add a drizzle of olive oil and a knob of butter.
   Brown the rehydrated TVP strips until they are nice and crispy.
   Season with smoked paprika, a little salt and pepper. Set aside.

2. In the same pan (don't wash it, keep all that great flavor), add a little oil if needed. Sauté the onion, then the garlic, until the kitchen is fragrant.

3. Pour the orzo directly into the pan and lightly brown it for 1 to 2 minutes, like a risotto.

4. Add the vegetable broth little by little, stirring often, until the orzo is tender and creamy (≈10-12 minutes).

5. Stir in the cream, golden TVP, sundried tomatoes, spinach and Parmesan cheese.
Mix gently until everything is well coated and ultra-creamy.

6. Adjust the salt and pepper, add a squeeze of lemon juice if you want a touch of freshness…
And get ready to fall in love

Photo and recipe credit: Marie-Ève ​​Corbin