Creamy Lemony Vegan Orzotto With Tomatoes & Greens
Try this vibrant Creamy Lemony Vegan Orzotto With Tomatoes & Greens! A zesty, no-oil dish packed with nutrition, comfort, and flavor. Perfect for weeknights!
Ingredients
- 2 –3 tablespoon olive oil or veggie broth optional, for sautéing
- 1 ½ cups mushrooms sliced (cremini, button, or any variety)
- 1 small yellow onion finely chopped
- 1 small shallot finely chopped (optional)
- 3 cloves garlic minced
- 1 cup dry orzo pasta
- 3 ½ – 4 cups warm vegetable broth added gradually
- Zest of 1 lemon
- 2 –3 tablespoon lemon juice adjust to taste
- 3 tablespoon nutritional yeast
- ¼ cup vegan cheese shredded (optional, for creaminess)
- 1 cup cherry or grape tomatoes halved
- 2 cups loosely packed greens spinach, kale, or chard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 tablespoon chopped fresh basil or parsley for garnish
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon chili flakes optional
- ¼ teaspoon turmeric optional, for color and earthiness
Instructions
- In a dry nonstick pan, sauté mushrooms over medium heat. Let them release their moisture and caramelize—this concentrates their flavor beautifully.
- Add a splash of veggie broth, then stir in finely chopped garlic, onions, and shallots. Cook until soft and fragrant.
- Add the dry orzo and toast it for 2 minutes to deepen the flavor.
- Pour in warm vegetable broth, lemon zest, lemon juice, salt, and pepper. Add turmeric and chili flakes here too. Stir well.
- Stir frequently like risotto. Add broth as needed and let it gently absorb, stirring until orzo is al dente and creamy.
- Toss in halved cherry tomatoes and chopped greens. Stir until wilted.
- Mix in nutritional yeast and vegan cheese (if using) for a creamy, cheesy finish.
- Finish with fresh herbs, extra lemon zest, and cracked black pepper. Plate up and enjoy the zesty hug in a bowl.