Creamy One Pot Vegan Cheesy Orzo With Veggie Recipe
Looking for a quick and easy meal that's bursting with flavor and nutrition? Look no further than this one-pot vegan risoni with Brussels sprouts and potatoes! Perfect for busy weeknights or lazy weekends, this dish is sure to become a staple in your recipe repertoire. Packed with hearty vegetables, savory spices, and creamy vegan cheese, it's a satisfying meal that the whole family will love.
Ingredients
- 1 tablespoon olive oil
- 1 leek thinly sliced
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup diced potatoes
- 1 cup halved Brussels sprouts
- 1 cup baby kale
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 cup risoni pasta
- Juice of 1 lemon
- Vegan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add leek, onion, and garlic, and sauté until softened, about 5 minutes.
- Stir in Italian seasoning, salt, and pepper. Add diced potatoes and Brussels sprouts, and cook for another 5 minutes, until slightly browned.
- Add baby kale, tomato paste, and vegetable broth to the pot. Bring to a simmer, then stir in risoni pasta.
- Cover and cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
- Remove from heat and stir in lemon juice. Serve hot, topped with vegan cheese.