Vegan ingredients are substituted for conventional ones in this straightforward recipe for fudge. Although being solid at normal temperature, it melts in your mouth. swiftly and easily. As desired, top the vegan fudge with almonds, coconut flakes, or other toppings!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium zucchini, cut into 1-inch slices
- 5 tablespoons olive oil, divided
- 1 pinch garlic powder, or to taste
- salt and ground black pepper to taste
- 1 cup uncooked orzo pasta
- 1 cube vegetable bouillon
- 1 large Spanish onion, chopped
- ½ cup pesto sauce
- 8 cherry tomatoes, halved, or more to taste
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
- Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
- Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
Nutrition Facts
| Calories | 536 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 335 mg |
| Sugars | 6 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as is and wouldn’t change a thing! It’s the perfect Fall side dish (or meal)! The pesto, the seasonings on the roasted zucchini…this will definitely be a staple in my house! Thanks for a fantastic recipe!