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.