Spicy Szechuan Vegan Risoni with Good Planet Cheese
Transform your weeknight dinner with this creamy, Asian-inspired vegan risoni dish that perfectly balances comfort with a distinctive Szechuan pepper kick. This unique fusion combines Italian pasta techniques with bold Asian flavors for a memorable meal that comes together in under 30 minutes.
Ingredients
- 2 cups risoni orzo pasta
- 1 package Good Planet vegan cheese shredded
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 1-2 teaspoons 50 Hertz Szechuan peppers ground
- 2 cups broccoli florets
- 2 cups halved Brussels sprouts
- 1 medium onion diced
- 2 tablespoons vegan butter
- 2 teaspoons garlic and herb seasoning
- Fresh rosemary sprigs
- Salt to taste
Instructions
- Dice onions finely, Clean and cut broccoli into bite-sized florets, Trim and halve Brussels sprouts, Strip rosemary leaves from stems,
- Heat olive oil in a large skillet over medium heat, Sauté onions until translucent (3-4 minutes), Add Szechuan peppers and garlic herb seasoning, Toast for 30 seconds until fragrant, Add Vegetables (5-7 minutes), Add Brussels sprouts and broccoli, Cook until vegetables begin to soften, Season with salt
- Add dry risoni to the pan, stir to coat with oil, Pour in vegetable stock gradually, 1 cup at a time, Simmer and stir occasionally until risoni is al dente, Add more stock if needed, Stir in vegan butter, Add Good Planet cheese and fold until melted, Add fresh rosemary, Adjust seasoning to taste.