Vegan Herb & Veggie Fregola
Ingredients
The base
-
1 ½
cups
fregola
-
3 ½
cups
vegetable stock
The vegetables
-
¾
cup
red onion, diced
-
10
stalks
asparagus, cut into 1 ½” pieces
-
½
cup
corn niblets
-
3
cloves
garlic, minced
-
3
sprigs
fresh thyme
-
5-6
leaves
fresh oregano
-
1
cup
cherry tomatoes, cut in half
The seasonings
-
1 ½
teaspoons
salt, divided
-
½
teaspoon
black pepper
-
juice from
1
lemon
The fats
-
2
tablespoons
olive oil
-
2
tablespoons
vegan butter
-
1
small bunch
chives, finely chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat.
- Add red onion, asparagus, and corn; sauté for 5 minutes until softened.
- Stir in garlic, thyme, and oregano; cook for 1 to 2 minutes until fragrant.
- Add fregola to the pan and toast for 5 minutes, stirring constantly.
- Pour in vegetable stock and half of the salt; bring to a boil and cook for about 10 minutes until fregola is al dente.
- Stir in cherry tomatoes and cook for another 2 to 3 minutes until softened.
- Remove from heat and stir in remaining salt, black pepper, chives, lemon juice, and vegan butter.
Nutrition Facts (estimated)
Servings
4 servings
Calories
494
Total fat
13g
Total carbohydrates
81g
Total protein
14g
Sodium
1752mg
Cholesterol
0mg
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