Vegan Turkey Meatballs & Orzo
These Vegan Turkey Meatballs & Orzo are the best vegan dinner! Meatballs are simmered in marinara sauce before being served over garlic basil orzo!
Equipment
Ingredients
FOR THE MEATBALLS
- 12 ounces vegan ground turkey I got mine at Trader Joe's, you can sub another vegan ground "meat"
- 8 ounces vegan Italian sausage I used Beyond Meat
- 1 small shallot diced
- 1 roasted red pepper from a jar, drained, patted dry and diced
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- 1/2 teaspoon pepper
- red pepper flakes to taste, optional
- 1/2 cup vegan parmesan I used Trader Joe's
- 1/4 cup bread crumbs
- 3 tablespoons aquafaba liquid from chickpea can
- 2 tablespoons olive oil
FOR THE SAUCE
- 2 cloves garlic roughly chopped
- 1 15-ounce can crushed tomatoes I used fire roasted
- 1 28-ounce jar marinara
- 1 teaspoon dried oregano
- red pepper flakes to taste, optional
- 1/4 cup water
- fresh basil
FOR THE GARLIC ORZO
- 2 tablespoons vegan butter
- 2 cloves garlic diced
- 1 teaspoon dried basil
- 1/2 cup orzo dry
- 1/2 cup white rice dry
- 2 cups broth I used vegan chicken broth
- fresh basil
Instructions
- Combine all of the meatball ingredients (except for the oil) in a large mixing bowl. Use your hands to gently mix everything together. Use your hands or a cookie scoop to make 1.5 inch balls and place on a baking sheet - I was able to make 22 meatballs.
- Heat the oil in a stock pot over medium-high heat. Add the meatballs and brown on both sides - you will probably need to work in batches. Lower the heat as needed. Remove from the pot, lower the heat to medium and make the sauce.
- Add the garlic to the oil leftover in the pot. Allow to cook for about one minutes, then pour in the crushed tomatoes, marinara, oregano, red pepper flakes and water. Bring to a boil, then lower the heat. Add the meatballs to the sauce and gently press them down so they are submerged in the sauce. Partially cover and cook for 20 minutes, or until the meatballs are cooked through.
- Meanwhile, make the orzo. Melt some vegan butter in a skillet. Add the garlic & dried basil and cook for about a minute. Pour in the rice & orzo and cook until it begins to toast, stirring frequently. Pour in the broth, bring to a boil, lower the heat and cover. Simmer for about 20 minutes, or until all of the liquid is absorbed.
- Before serving I like to add some fresh basil to both the sauce and the orzo. Give both a toss and one last taste to make sure you don't need to add salt. Spoon some orzo into each bowl and top with meatballs, sauce and more fresh basil.
Video
Nutrition
Calories: 481kcal | Carbohydrates: 48g | Protein: 26g | Fat: 22g