This An easy way to cook orzo! This Vegan Orzo Paella with Aubergine is a perfect weeknight dinner is a delightful twist on the classic Spanish dish, bringing together the rich flavors of saffron, sun-dried tomatoes, and eggplant with the creamy texture of orzo pasta. It’s a perfect weeknight dinner that's both comforting and full of flavor. Using simple ingredients, whether you're a paella purist or just love experimenting with new vegan recipes, this dish is sure to become a favorite, perfect for the entire family.
What is Paella?
Paella is a Spanish dish that is traditionally cooked in a large pan or pot. It is a dish with origins in the Mediterranean area and has an extensive history of cultivation.
The name "paella" comes from the Latin word "patella" which means “pan” or “cauldron”. The dish is also called by different names in various countries, including: paella Valenciana, paella de marisco, arròs de pollastres, arroz con pollo and arroz con chorizo.
Saffron is what makes it unique and rare. It is a spice that is worth more than its weight in gold. Over the past three decades there has been renewed global interest in saffron cultivation for use in cosmetics, the food industry and for its health benefits, which is why this spice has been coined “Red Gold”.
This dish is the perfect opportunity for my saffron to be used. I just poured hot water and turned it to tea to be used in cooking the orzo.
I also have Aubergine from the garden and we will be using instead of rabbits and chickens keeping the animals unharmed.
In Spain, it is customary to eat paella on Christmas Eve dinner and on New Year's Eve dinner. In addition to rice, typical ingredients for the dish include green beans, white beans (in Valencia), artichokes (in Alicante) Tomato sauce (in Catalonia) and a whole lot more variations depending on the region. I encourage you to create your own vegan paella version!
What is Orzo?
Orzo is a type of pasta also known as risoni is rice like in shape made of semolina flour. Mostly used in soups and salad, we will take advantage of its rice-like shape to be the grain if our paella. Together with perfectly seared Aubergine, this dish will truly satisfy your paella cravings.
What you need
- Orzo ounces 16
- Aubergine cups 2
- Olive oil Drizzle
- Saffron milligrams 8 (Make saffron tea by steeping saffron in hot water)
- Sun dried tomato jars ⅛ (Just for garnidh and the oil from the sundried tomato also adds a nice flavor)
- Vegan Cheese ounces 5 (I used Trader Joe's Vegan Parmesan to add flavor and to make the texture velvety)
What you do
- Steam and Sear Aubergine. Steaming large cuts of eggplants ensures that it is going to be cooked all throughout. Subsequently searing in high heat it seals in the deal. Seasoning as you go for optimal flavor
- Throw in Orzo, Veg stock and saffron tea. You can deglaze and add a splash of white wine. You may use Turmeric or paprika for color if you don’t have saffron on hand. Remember that this is just a guide and your kitchen is your workshop. Try things out and learn.
- Stir every once in a while.
- Final seasoning, garnish and serve.
Variations
- Artichoke Hearts and Green Beans: For a more traditional paella flavor, add artichoke hearts and green beansduring the cooking process. Garnish with fresh herbs like fresh basil, add some green peas works wonders.
- Mushroom Lovers: Add baby bella mushrooms or button mushrooms for an earthy flavor.
- Tomato Base: Mix in some tomato sauce for a richer, tomato-based paella. Sauté some cherry tomatoes along with aromatics. Add some lemon wedges or lemon juice for extra brightness.
Substitutions
- Orzo Pasta: You can substitute orzo with brown rice or paella rice if you prefer a more traditional texture.
- Vegan Cheese: If you’re not a fan of vegan cheese, nutritional yeast can be used for a cheesy flavor.
- Vegetable Broth: Chicken broth can be used if you're not strictly vegan.
FAQs
Can I make this dish ahead of time? Yes! This dish can be made a day ahead and reheated. The flavors meld beautifully when allowed to sit overnight.
Is orzo gluten-free? No, orzo is made from wheat, but you can substitute with a gluten-free pasta or rice.
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Hint
For the best flavor, don’t rush the cooking process. Let the orzo absorb the broth slowly to allow all the rich flavors to infuse into the pasta. Finish with a drizzle of olive oil and black pepper. Add extra red peppers for an extra kick.
Top Tip
To prevent the orzo from sticking, make sure to stir it frequently as it cooks, and don’t forget to toast it in the olive oil for an extra nutty flavor. Keep on trying new things! you can even make something better than the original dish.
Vegan Orzo Paella with Aubergine
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 1 medium aubergine eggplant, diced
- 1 ½ cups orzo pasta
- 4 cups vegetable broth
- ¼ teaspoon saffron threads
- ½ cup sun-dried tomatoes chopped
- ¼ cup vegan cheese grated (optional)
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare the saffron: Soak the saffron threads in ¼ cup of warm water and set aside to allow the flavor to develop.
- Cook the onions and garlic: In a paella pan or large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 2 minutes.
- Sauté the aubergine: Add the diced aubergine to the pan and cook until it begins to soften and turn golden brown, about 7-8 minutes.
- Toast the orzo: Stir in the orzo pasta, coating it well with the olive oil and vegetable mixture. Toast the orzo for 2-3 minutes, stirring frequently.
- Add the broth and saffron: Pour in the vegetable broth, the soaked saffron with its water, and bring to a boil. Reduce the heat to low and let the orzo simmer until it’s cooked al dente and has absorbed most of the liquid, about 10-12 minutes.
- Finish the dish: Stir in the chopped sun-dried tomatoes, black pepper, salt, and lemon juice. If using, sprinkle the vegan cheese over the top, allowing it to melt slightly.
- Serve: Serve hot, garnished with fresh herbs if desired.
