Vegan Orzo Paella with Aubergine
This Vegan Orzo Paella with Aubergine 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. Whether you're a paella purist or just love experimenting with new vegan recipes, this dish is sure to become a favorite.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, spanish
- 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
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.