Vegan Beetroot Orzotto

• • 1 onion
  • 2 cloves of garlic
  • 2 small beetroots or a large one
  • 250 g. orzo
  • 1 L vegetable stock (water combined with veggie powder)
  • 3 Tbsp olive oil
  • 3 Tbsp cashew cream
  • Salt & pepper to taste
  • Vegan parmesan to serve

• • Finish with a splash of olive oil (for the glow) and some pepper
  • Serve it with vegan parmesan and watch how your day becomes better with every bite!

• • In a pan, heat up some olive oil and cook the chopped onion for 2-3 minutes
  • Add the chopped garlic, mix well and let it cook for about 2 more minutes
  • Add the beetroot cut julienne and mix it well with the cooked veggies
  • Add the orzo, mix well and let everything cook for 3-4 minutes
  • Gradually add the veggie stock, while keeping on stirring
  • At the end, add the cashew cream and incorporate it nicely in the composition