Make our Polpette Orzo

Ever wondered how we make our umami rich polpette? We thought so.

Our polpette orzo dish is creamy, rich and the ultimate umami bomb. Don't believe us? Try making it for yourself by following the recipe below. 

Ingredients (serves 4): 


200g chestnut mushrooms, finely diced and roasted

½ tin kidney beans

¼ cup panko breadcrumbs

¾ cup brown rice, cooked

¼ cup chopped walnuts

½ cup spinach, chopped

1 tbsp sundried tomatoes

2 tbsp tomato paste

1 tsp garlic puree

1 tbsp tamari

Juice of 1/2 lemon

Tomato sauce:

1 tbsp oil

½ red onion, chopped

2 tbsp tomato paste

1 tsp italian herbs + ½ tsp salt

1 tin chopped tomatoes

250g water

4-5 leaves basil

Roasted veg + Orzo:

1 courgette, diced

1 aubergine, diced

1 red pepper, diced

1 red onion, diced

1 tbsp olive oil

1/8 tsp salt 

200g orzo pasta



  • Add drained kidney beans to a bowl and mash until broken down. Add roasted mushrooms, panko breadcrumbs, cooked brown rice, chopped walnuts, chopped spinach, sundered tomatoes, tomato paste, garlic puree, tamari and lemon juice to the bowl. Fold in until fully incorporated. 
  • Pre-heat your oven to 180˚C. While it heats, roll your polpette into balls. Place on lined or non-stick baking tray and roast for 14 mins in 180˚C oven.

Make the tomato sauce:

  • Add oil to a pan followed by diced onions, and cook until transparent. Add tomato paste and Italian herbs, and cook for 15 mins, stirring often. Add chopped tomatoes, water, salt and basil leaves to pan. Cook for 20-25 minutes, until it reduces and thickens. 


  • Pre-heat oven to 180˚C. Add chopped courgette, aubergine, red pepper and red onion to a lined baking tray. Coat with olive oil and salt. Roast for 15-20 minutes, until crisp around the edges. 


  • Add 200g orzo pasta to boiling water and cook for 9-11 mins (according to instructions on package). 


Fold your roasted vegetables and orzo pasta into your tomato sauce. Serve orzo topped with your roasted polpette.