This Herb & Veggie Fregola recipe is an easy vegan dinner that’s packed with flavour and nutrition! You’ll love the nutty, chewy fregola, which is a little bit like Israeli couscous.
10stalks asparagus200 grams, cut into 1 1⁄2” pieces
½cupcorn niblets75 grams
3clovesgarlicminced
3sprigs fresh thyme
5-6fresh oregano leaves
1 ½cupsfregola300 grams
3 ½cupsvegetable stock875 ml
1 ½teaspoonssaltdivided
½teaspoonblack pepper
2tablespoonsvegan butter
1small bunch chives5 grams, finely chopped
1cupcherry tomatoes124 grams, cut in half
juice from 1 lemon
Instructions
Add oil to a large saute pan over medium heat.
Add the onions, asparagus and corn. Sauté for 5 minutes stirring frequently.
Add the garlic, thyme and oregano. Cook for another 1-2 minutes stirring constantly.
Add the fregola to the pot. Toast it for 5 minutes, stirring constantly to prevent burning.
Add the vegetable stock to the pot and half of the salt. Bring to a boil and cook, stirring gently for 10 minutes or until the pasta is cooked al dente.
Stir in the cut tomatoes and cook for another 2-3 minutes until the tomatoes are wilted and warmed through.
Remove from heat. Stir in the remaining salt, black pepper, chives, lemon juice and vegan butter.
Garnish with vegan parmesan cheese and serve immediately.
Notes
To store:Herb & Veggie Fregola can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply add a few tablespoons of water or stock and heat it in the microwave or on the stovetop until warmed through. The added liquid will help loosen it up a bit.To freeze: Store fregola in an airtight container or freezer-safe bag for up to 3 months. When ready to reheat, simply thaw it in the refrigerator before heating it on the stovetop or microwave according to the instructions above.