20 Delicious Vegan Orzo Recipes for Every Occasion

Dive into the delightful world of vegan orzo with our roundup of 20 Delicious Vegan Orzo Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a seasonal dish to celebrate the flavors of the moment, or a comforting bowl of goodness, we’ve got you covered. These versatile, easy-to-make recipes are sure to inspire your next meal. Keep scrolling to find your new favorite!

Creamy Vegan Orzo with Spinach and Lemon

This Creamy Vegan Orzo with Spinach and Lemon is a bright, comforting dish that comes together in just 30 minutes, perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast

Instructions

1. Cook the orzo according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt, and black pepper, sautéing for 1 minute until fragrant.
3. Add the spinach to the skillet, stirring until just wilted, about 2 minutes.
4. Stir in the cooked orzo, lemon zest, lemon juice, coconut milk, and nutritional yeast. Cook for another 2-3 minutes, until everything is well combined and heated through.

The lemon zest and juice bring a refreshing zing that cuts through the richness of the coconut milk, making every bite perfectly balanced.

Tip: For an extra creamy texture, let the dish sit for a couple of minutes off the heat before serving.

Vegan Orzo Salad with Roasted Vegetables

This Vegan Orzo Salad with Roasted Vegetables is a vibrant, hearty dish that brings together the best of Mediterranean flavors in one easy-to-make meal.

Ingredients

• 1 cup orzo pasta
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh basil, chopped
• 2 tbsp lemon juice
• 1/4 cup vegan feta cheese, crumbled

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Meanwhile, cook the orzo according to package instructions. Drain and rinse under cold water to cool.
3. In a large bowl, combine the cooled orzo, roasted vegetables, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, fresh basil, and lemon juice. Toss well to combine.
4. Gently fold in the vegan feta cheese just before serving to keep its texture intact.

The magic of this salad lies in the contrast between the warm, smoky roasted vegetables and the cool, tangy orzo, making it a perfect dish for those who love a play of temperatures and textures.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

One-Pot Vegan Orzo with Tomatoes and Basil

This One-Pot Vegan Orzo with Tomatoes and Basil is a breeze to make and packs a punch of fresh flavors, perfect for a quick weeknight dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 3-4 minutes until softened.
2. Stir in orzo, toasting lightly for 1-2 minutes until slightly golden.
3. Pour in vegetable broth and diced tomatoes with their juices. Add salt and black pepper, stirring to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
5. Remove from heat. Stir in fresh basil just before serving.

The magic of this dish lies in the orzo’s creamy texture, which beautifully soaks up the tangy tomato and aromatic basil flavors. It’s a simple yet sophisticated one-pot wonder.

Tip: For an extra layer of flavor, sprinkle with nutritional yeast or vegan parmesan before serving.

Vegan Orzo Pasta Salad with Avocado Dressing

This Vegan Orzo Pasta Salad with Avocado Dressing is a creamy, dreamy dish that’s perfect for picnics or a light lunch. It’s packed with fresh flavors and comes together in no time!

Ingredients

• 1 cup orzo pasta
• 1 ripe avocado, peeled and pitted
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh basil, chopped

Instructions

1. Cook the orzo pasta according to package instructions, then drain and rinse under cold water. Set aside to cool.
2. In a blender, combine the avocado, lemon juice, olive oil, garlic, salt, and black pepper. Blend until smooth to create the dressing.
3. In a large bowl, mix the cooled orzo with cherry tomatoes, cucumber, red onion, and fresh basil.
4. Pour the avocado dressing over the pasta salad and toss until everything is evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

The creamy avocado dressing clings beautifully to every piece of orzo, creating a salad that’s both refreshing and satisfying. It’s a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Spicy Vegan Orzo with Chickpeas and Kale

Warm up your kitchen with this vibrant Spicy Vegan Orzo with Chickpeas and Kale, a dish that packs a punch of flavor and nutrition in every bite.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
2. Add orzo pasta to the skillet, stirring to coat with the oil and garlic mixture. Toast for 2 minutes, stirring occasionally.
3. Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, or until orzo is al dente.
4. Stir in chickpeas, kale, salt, and black pepper. Cover and cook for an additional 5 minutes, until kale is wilted.
5. Remove from heat and drizzle with lemon juice, stirring to combine.

The magic of this dish lies in the way the spicy red pepper flakes and bright lemon juice balance the earthiness of kale and chickpeas, creating a harmonious flavor profile.

Tip: For an extra kick, add a pinch more red pepper flakes before serving.

Vegan Orzo Soup with Lentils and Carrots

Warm up with this hearty Vegan Orzo Soup, packed with lentils and carrots for a comforting meal that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 6 cups vegetable broth
• 1 cup orzo pasta
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking for 5 minutes until softened.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils and 6 cups vegetable broth to the pot. Bring to a boil, then reduce heat to simmer for 20 minutes.
4. Stir in 1 cup orzo pasta, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, or until the orzo is tender.
5. Remove from heat and stir in 2 tbsp lemon juice and 1/4 cup chopped fresh parsley.

The lemon juice adds a bright finish to this soup, while the lentils and orzo make it wonderfully filling. Perfect for those chilly evenings when you need something hearty yet light.

Tip: For an extra flavor boost, toast the orzo in a dry pan before adding it to the soup.

Vegan Orzo with Mushrooms and Peas

This Vegan Orzo with Mushrooms and Peas is a comforting, one-pot wonder that brings a creamy texture and earthy flavors to your table without any dairy.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup orzo pasta
• 2 cups vegetable broth
• 1 cup frozen peas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried thyme
• 1 tbsp nutritional yeast

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 2 minutes until fragrant.
2. Add mushrooms and cook for 5 minutes, until they start to soften.
3. Stir in orzo, vegetable broth, peas, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
5. Remove from heat and stir in nutritional yeast for a cheesy flavor.

The nutritional yeast not only adds a cheesy depth but also packs this dish with a boost of B vitamins, making it as nutritious as it is delicious.

Tip: For an extra creamy texture, stir in a splash of almond milk before serving.

Lemon Garlic Vegan Orzo with Asparagus

Brighten up your dinner table with this Lemon Garlic Vegan Orzo with Asparagus, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 cup orzo pasta
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the asparagus to the skillet and cook for 3-4 minutes, until bright green and slightly tender.
4. Stir in the cooked orzo, lemon zest, lemon juice, salt, and black pepper. Cook for another 2 minutes, allowing the flavors to meld.
5. Remove from heat and sprinkle with fresh parsley before serving.

The zest of lemon and the freshness of parsley bring a lively twist to the creamy orzo, making this dish a standout for any spring gathering.

Tip: For an extra crunch, toast the orzo in a dry skillet before boiling to bring out a nutty flavor.

Vegan Orzo with Sun-Dried Tomatoes and Olives

This Vegan Orzo with Sun-Dried Tomatoes and Olives is a vibrant, flavor-packed dish that comes together in just 30 minutes, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, sliced
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add orzo pasta to the skillet and toast for 2 minutes, stirring occasionally, until lightly golden.
3. Pour in vegetable broth, then add sun-dried tomatoes, kalamata olives, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
4. Remove from heat and stir in fresh basil and lemon juice. Taste and adjust seasoning if necessary.

The combination of tangy sun-dried tomatoes and briny olives with the fresh basil and lemon juice creates a Mediterranean-inspired dish that’s as colorful as it is delicious.

Tip: For an extra layer of flavor, sprinkle with vegan parmesan cheese before serving.

Vegan Orzo Risotto with Butternut Squash

This Vegan Orzo Risotto with Butternut Squash is a creamy, comforting dish that brings a twist to the classic risotto, using orzo for a delightful texture and butternut squash for a sweet, earthy flavor.

Ingredients

• 1 cup orzo pasta
• 2 cups diced butternut squash (about 1/2-inch pieces)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the butternut squash and orzo to the skillet. Cook, stirring frequently, for 2 minutes to lightly toast the orzo.
3. Pour in 1 cup of vegetable broth, stirring constantly until the liquid is mostly absorbed. Repeat with the remaining broth, adding 1 cup at a time and stirring until absorbed before adding more, about 20 minutes total.
4. Once the orzo is tender and the mixture is creamy, stir in the salt, black pepper, nutritional yeast, and lemon juice. Cook for another minute to combine the flavors.
5. Remove from heat and garnish with fresh parsley before serving.

The nutritional yeast adds a cheesy depth without any dairy, making this dish a vegan favorite that doesn’t skimp on flavor.

Tip: For an extra creamy texture, stir in a splash of almond milk with the last addition of broth.

Vegan Orzo with Artichokes and Lemon Zest

This Vegan Orzo with Artichokes and Lemon Zest is a bright, flavorful dish that brings a touch of elegance to your weeknight dinner table, without any fuss.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the artichoke hearts and garlic, sautéing for 3-4 minutes until the garlic is fragrant.
3. Stir in the cooked orzo, lemon zest, lemon juice, salt, and black pepper. Cook for another 2 minutes, allowing the flavors to meld.
4. Remove from heat and sprinkle with fresh parsley before serving.

The lemon zest and artichokes create a vibrant, tangy flavor that pairs perfectly with the tender orzo, making this dish a refreshing change from heavier pasta meals.

Tip: For an extra burst of flavor, add a sprinkle of vegan parmesan cheese on top before serving.

Vegan Orzo with Pesto and Cherry Tomatoes

This Vegan Orzo with Pesto and Cherry Tomatoes is a bright, flavorful dish that comes together in a flash, perfect for those busy weeknights when you want something both nutritious and comforting.

Ingredients

• 1 cup orzo pasta
• 2 cups cherry tomatoes, halved
• 1/4 cup vegan pesto
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
3. Add the cooked orzo and vegan pesto to the skillet with the tomatoes. Stir well to combine and cook for an additional 2 minutes to warm through.
4. Remove from heat and stir in the fresh basil leaves. Taste and adjust seasoning if necessary.

The magic of this dish lies in the juicy burst of cherry tomatoes against the creamy pesto-coated orzo, creating a symphony of textures and flavors in every bite.

Tip: For an extra layer of flavor, toast the orzo in a dry skillet before boiling to bring out its nutty essence.

Vegan Orzo with Eggplant and Tomato Sauce

This Vegan Orzo with Eggplant and Tomato Sauce is a hearty, comforting dish that brings together the rich flavors of roasted eggplant and tangy tomato sauce with the perfect bite of orzo pasta.

Ingredients

• 1 cup orzo pasta
• 1 medium eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 1 can (15 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the eggplant roasts, cook the orzo according to package instructions. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the crushed tomatoes and dried oregano. Simmer for 10 minutes, allowing the flavors to meld.
5. Add the roasted eggplant and cooked orzo to the skillet. Stir gently to combine and heat through for 2 minutes.
6. Remove from heat and sprinkle with fresh basil before serving.

The roasted eggplant adds a smoky depth to this dish, while the fresh basil brings a bright, herby contrast that makes each bite interesting.

Tip: For an extra layer of flavor, sprinkle with nutritional yeast or vegan parmesan before serving.

Vegan Orzo with Zucchini and Mint

This Vegan Orzo with Zucchini and Mint is a light, refreshing dish that brings a burst of summer flavors to your table, perfect for those warm evenings when you crave something satisfying yet simple.

Ingredients

• 1 cup orzo pasta
• 2 medium zucchinis, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegan parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the diced zucchini and sauté for 5-7 minutes, until tender and lightly golden.
3. Add the minced garlic to the skillet with the zucchini and cook for another minute, until fragrant.
4. Combine the cooked orzo, sautéed zucchini and garlic, chopped mint, lemon juice, salt, and black pepper in a large bowl. Toss gently to mix all the ingredients evenly.
5. Serve warm, garnished with vegan parmesan cheese if desired.

The combination of fresh mint and lemon juice gives this dish a vibrant flavor that’s unexpectedly delightful, making it a standout side or main.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Vegan Orzo with Roasted Red Pepper Sauce

This Vegan Orzo with Roasted Red Pepper Sauce is a vibrant, comforting dish that brings a sweet and smoky flavor to your table with minimal effort.

Ingredients

• 1 cup orzo pasta
• 2 large red bell peppers
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp lemon juice
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until the skins are charred. Let cool, then peel and seed.
2. Cook the orzo according to package instructions until al dente. Drain and set aside.
3. In a blender, combine the roasted red peppers, remaining 1 tbsp olive oil, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1 tbsp lemon juice. Blend until smooth.
4. Toss the cooked orzo with the red pepper sauce until well coated. Stir in the chopped basil before serving.

The magic of this dish lies in the smoky depth of the roasted peppers, perfectly balanced by the freshness of basil and lemon. It’s a weeknight hero that feels anything but ordinary.

Tip: For an extra creamy texture, blend in 2 tbsp of nutritional yeast with the sauce ingredients.

Vegan Orzo with Black Beans and Corn

This Vegan Orzo with Black Beans and Corn is a vibrant, protein-packed dish that comes together in just 30 minutes, perfect for those busy weeknights when you need something quick yet satisfying.

Ingredients

• 1 cup orzo pasta
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in orzo, corn, black beans, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the orzo slightly.
3. Pour in vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until orzo is tender and liquid is absorbed.
4. Remove from heat. Stir in cilantro and lime juice. Let stand for 2 minutes before serving.

The smoky cumin and fresh lime juice in this dish create a flavor combo that’s both bold and refreshing, making it a standout meal any day of the week.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Vegan Orzo with Sweet Potatoes and Kale

This Vegan Orzo with Sweet Potatoes and Kale is a hearty, comforting dish that brings together the sweetness of roasted potatoes with the earthy tones of kale, all tossed with orzo for a satisfying meal.

Ingredients

• 1 cup orzo pasta
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a medium pot, heat the remaining 1 tbsp olive oil over medium heat. Add the orzo and toast for 2 minutes, stirring frequently, until lightly golden.
3. Pour in the vegetable broth, remaining 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente and the liquid is absorbed.
4. Stir in the roasted sweet potatoes and chopped kale, cooking for an additional 2 minutes until the kale is wilted.

The magic of this dish lies in the contrast between the creamy orzo, the crispy-edged sweet potatoes, and the vibrant kale, creating a texture and flavor symphony in every bite.

Tip: For an extra flavor boost, sprinkle with nutritional yeast or vegan parmesan before serving.

Vegan Orzo with Cauliflower and Turmeric

Warm up your kitchen with this vibrant Vegan Orzo with Cauliflower and Turmeric, a dish that’s as nourishing as it is colorful.

Ingredients

• 1 cup orzo pasta
• 2 cups cauliflower florets
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the cauliflower florets and cook for 5 minutes, stirring occasionally, until they start to soften.
2. Stir in the minced garlic, ground turmeric, salt, and black pepper. Cook for another minute until fragrant.
3. Add the orzo pasta and vegetable broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is tender and the liquid is absorbed.
4. Remove from heat and stir in the chopped fresh parsley. Let it sit covered for 2 minutes before serving.

The turmeric not only gives this dish its golden hue but also infuses it with a warm, earthy flavor that pairs beautifully with the tender orzo and cauliflower.

Tip: For an extra crunch, sprinkle with toasted almonds or pine nuts before serving.

Vegan Orzo with Broccoli and Almonds

This Vegan Orzo with Broccoli and Almonds is a delightful, nutrient-packed dish that brings a satisfying crunch and vibrant flavors to your table in under 30 minutes.

Ingredients

• 1 cup orzo pasta
• 2 cups broccoli florets
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup vegetable broth

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the orzo cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 5 minutes until bright green and slightly tender.
3. Push the broccoli to one side of the skillet. Add the remaining 1 tbsp olive oil and minced garlic to the other side. Sauté for 1 minute until fragrant.
4. Stir in the cooked orzo, sliced almonds, salt, black pepper, lemon juice, and vegetable broth. Cook for another 2 minutes, stirring occasionally, until everything is well combined and heated through.

The toasted almonds add a wonderful crunch that contrasts beautifully with the tender orzo and broccoli, making every bite interesting.

Tip: For an extra flavor boost, toast the almonds in a dry skillet for a few minutes before adding them to the dish.

Vegan Orzo with Spinach and Pine Nuts

Looking for a quick, nutritious, and utterly delicious vegan meal? This Vegan Orzo with Spinach and Pine Nuts is a vibrant dish that’s as easy to make as it is satisfying.

Ingredients

• 1 cup orzo pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 4 cups fresh spinach
• 1/4 cup pine nuts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup vegan parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add spinach to the skillet, cooking until just wilted, about 2 minutes.
4. Stir in the cooked orzo, pine nuts, salt, and black pepper, mixing well to combine. Cook for another 2 minutes to allow flavors to meld.
5. Remove from heat and drizzle with lemon juice. Sprinkle with vegan parmesan cheese if using.

The crunch of pine nuts against the creamy orzo and tender spinach creates a delightful contrast, making this dish a standout. Perfect for those nights when you want something wholesome without spending hours in the kitchen.

Tip: Toast the pine nuts in a dry skillet for a few minutes before adding them to the dish to enhance their nutty flavor.

Conclusion

We hope this roundup of 20 Delicious Vegan Orzo Recipes inspires your next meal, no matter the occasion! Each dish is a testament to how versatile and satisfying vegan cooking can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!