Veggie Burger with Creamy Pumpkin Orzo

25 Minutes

2 Persons

  • 2 Vivera Vegetable Burgers
  • 50 grams unsalted cashew nuts
  • 1 butternut squash, cut into small wedges
  • 1 can (400 g) chickpeas, drained
  • 1 tbsp olive oil
  • 1 tbsp paprika powder
  • 250 g orzo pasta
  • ½ vegetable bouillon cube

What to do

Place the cashew nuts in a bowl and pour some boiling water over them. Let them soak for 15 minutes. Preheat the convection oven to 200 degrees Celsius. On a baking sheet, mix the butternut squash and chickpeas with a drizzle of olive oil, some pepper and salt, and the paprika powder. Slide it into the oven and roast for about 20 minutes. Stir halfway through. Add the Vivera Vegetable Burgers during the last 8 minutes. Cook the orzo according to the instructions on the package. Puree half of the butternut squash and chickpeas with the bouillon cube, soaked cashews, and a splash of water until smooth in a blender (or use an immersion blender). Taste and season. Mix the puree with the orzo. Serve the creamy orzo with the vegetable burgers.

Bon appetit!

Plant Veggie Burger

Heat oil in the pan. Fry at medium heat 4 minutes and turn regularly.

Heat in a pre-heated oven for 7 minutes at 225°C.

Heat in the airfryer for 4 minutes at 200°C.

64% vegetables

9% protein

Source of iron and vitamin B12

Look what's inside!