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.
Other risoni recipes to try and love! One pot vegan risoni, Risoni with Artichokes and Broccoli, One pot puttanesca and Roasted Veg, Vegan Bacon & Orzo!
Ingredients
- Risoni (Orzo Pasta) - Small, rice-shaped pasta perfect for creating a creamy, risotto-like texture
- Good Planet Vegan Cheese - A premium plant-based cheese that melts beautifully for that authentic creamy finish
- Vegetable Stock - Rich, savory liquid base that infuses the pasta with flavor as it cooks
- Olive Oil - High-quality extra virgin olive oil for sautéing and adding depth
- 50 Hertz Szechuan Peppers - Unique peppers providing a gentle numbing sensation and complex citrusy notes
- Broccoli Florets - Fresh, crisp-tender pieces that add color and nutritional value
- Brussels Sprouts - Halved mini cabbages that become caramelized and sweet when cooked
- Onion - Aromatic foundation that adds natural sweetness when sautéed
- Vegan Butter - Plant-based butter that adds richness and a silky finish
- Garlic and Herb Seasoning - Convenient blend of aromatics that adds depth and complexity
- Fresh Rosemary - Woody, aromatic herb that infuses the dish with Mediterranean flair
Instructions
- Prep Your Aromatics
- Dice onions finely
- Clean and cut broccoli into bite-sized florets
- Trim and halve Brussels sprouts
- Strip rosemary leaves from stems
- Start the Base (10 minutes)
- 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
- Cook the Risoni (10-12 minutes)
- 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
- Finish the Dish (3-5 minutes)
- Stir in vegan butter
- Add Good Planet cheese and fold until melted
- Add fresh rosemary
- Adjust seasoning to taste
Variations
- Gluten-Free Version: Substitute risoni with gluten-free orzo or short-grain rice
- Extra Vegetables: Add cremini mushrooms, cherry tomatoes, or baby spinach
- Protein Boost: Include white beans or crispy tofu cubes
- Extra Cheesy: Add nutritional yeast for an additional cheese flavor
- Spice Alternatives: Substitute Szechuan peppers with red pepper flakes
Common Substitutions
- Cheese: Any melting vegan cheese brand will work
- Stock: Use water with bouillon cubes
- Vegetables: Any seasonal vegetables can be used
- Herbs: Thyme or sage can replace rosemary
FAQ
Q: Can I make this ahead?
A: Yes! Stores well in an airtight container for up to 3 days.
Q: Is it very spicy? A: Szechuan peppers provide more of a numbing sensation than heat. Adjust amount to taste.
Q: Can I freeze this? A: Not recommended as the pasta texture may change.
Top Tips
- Perfect Texture: Keep stirring occasionally to prevent risoni from sticking
- Flavor Boost: Add a splash of lemon juice at the end for brightness
- Cheese Melting: Remove from heat before adding cheese to prevent clumping
- Liquid Ratio: Start with less stock – you can always add more
Chef's Hints
- Toast the Szechuan peppers briefly to release their oils
- Reserve some pasta water before draining for adjusting consistency
- Let dish rest for 2-3 minutes before serving to thicken
- Garnish with extra fresh herbs and a drizzle of good olive oil
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.
