Veggie Burger with Creamy Butternut Squash Orzo

Ingredients

• 2 veggie burgers (e.g. 1 packet of ‘Vivera Plant Veggie Burger’)
• 50 g unsalted cashew nuts
• 1 butternut squash, cut into small wedges
• 1 can (400 g) chickpeas, drained
• 1 tablespoon olive oil
• 1 tablespoon paprika powder
• 250 g orzo pasta
• ½ vegetable bouillon cube

Method

Place the cashew nuts in a bowl and pour some boiling water over them. Let them soak for 15 minutes.

Preheat the oven to 200°C/400°F/gas mark 6.

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 the sheet into the oven and roast for about 20 minutes. Give everything a mix halfway through.

Add the veggie burgers during the last 8 minutes. Once cooked, set aside half the butternut squash wedges and a few roasted chickpeas.

Cook the orzo according to the instructions on the package.

Puree the rest of the roasted chickpeas and butternut squash, half a bouillon cube, the soaked cashews and a splash of water until smooth in a blender (or use a hand blender). Taste and season. Mix the puree with the orzo.

Serve the creamy orzo with the vegetable burgers and the roasted butternut squash wedges and chickpeas that were set aside.