Crispy Baked Orzo with Cajun Sausages

Directions

1. 1

   Preheat your grill to medium-high.

2. 2

   In a large cast iron pot, preheat the oil and when hot, add the sausages.

3. 3

   Use a wooden spoon to break the sausages apart until they form a crumble.

4. 4

   Cook for 8 minutes until browned and in the last minute add the seasoning and a pinch of salt and pepper. Stir until fragrant.

5. 5

   Remove the sausages from the pan and set aside.

6. 6

   Add the shallot and garlic into the pan and add the vinegar to deglaze the pan.

7. 7

   Add the orzo and veg stock (500ml at a time) and continuously stir, cooking for around 8 minutes, the pasta should be not quite al dente as it will continue to cook once the heat is turned off.

8. 8

   Blitz together the silken tofu, nooch, mustard and miso with seasoning and once the orzo has cooked, add the tofu mixture in with the spinach, parsley and sausages. Stir and taste for seasoning.

9. 9

   Sprinkle the cheese over the top and finish with the breadcrumbs. Drizzle with a little oil.

10. 10

    Place under the grill until golden and bubbly (around 5 minutes).