This vegan cheesy broccoli and orzo one pot dish is creamy, dairy-free and takes just like broccoli and cheese soup.
Just because you can't have dairy, doesn't mean you have to sacrifice cheesy recipes. There are so many great dairy-free cheesy options on the market today.
This vegan broccoli and orzo recipe is very kid-friendly. My toddler loved it so much and he asked for seconds. Broccoli is his favorite vegetable so I am always looking for new recipes where I can add broccoli.
This orzo recipe is packed full of vegetables and a great way to get to your kids to eat more veggies.
This vegan cheesy orzo with broccoli is a comforting dish that combines orzo pasta, broccoli, and a creamy dairy-free vegan cheese sauce.
What is Orzo
Orzo is a type of pasta that looks similar to rice, but is actually pasta. It is a 'pastina' (little pasta) shaped like grains of rice.
Orzo isn't the same as rice. The small pasta is made from wheat flour and isn't gluten-free.
Ingredients
Olive Oil- I like to use olive oil to sauté the vegetables.
Onion and Garlic- for aromatics, yellow onion and fresh minced garlic are sautéed in olive oil before adding the orzo.
Carrots- I like to grate the carrots so they are small and toddler-friendly. You could also use pre-shredded carrots from the grocery store if you are short on time.
Orzo- Since orzo is on the smaller size, you can cook it in the same pot as the other ingredients.
Broth- For extra flavor I like using the Better than Bouillon No-Chicken base.
Broccoli- Fresh chopped broccoli is added towards the end of the cooking time.
Plant Milk- To create a creamy cheesy orzo, use an unsweetened plant milk. You just want to avoid using a sweetened vanilla flavored milk. That will make the orzo too sweet.
Vegan Cheese- Shredded vegan cheddar cheese, creates a cheesy orzo dish.
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Cheesy Broccoli and Orzo
Creamy, cheesy vegan orzo with broccoi is a cozy one pot meal that is kid approved!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Yellow Onion, diced
- 3 Garlic Cloves, minced
- 1 Cup Shredded Carrots
- 1 Cup Orzo
- 2 Cups Vegetable Broth, I like the no-chicken Better than Bouillon
- 2 Cups Finely Chopped Broccoli
- 1 Cup Unsweetened Plant Milk
- 1 Cup Shredded Vegan Cheddar Cheese
- salt and pepper to taste
Instructions
- Heat olive oil in a large deep pot, I like using a dutch oven, over medium heat. Once hot, add onion and a pinch of salt and cook for 4-6 minutes.
- Add the minced garlic and shredded carrots and cook for another few minutes, about 3-4 minutes.
- Add the dry orzo and the broth and stir. Once the orzo is simmering, put the lid on and let cook for about 6 minutes.
- Remove the lid and add broccoli and milk and stir once. Put the lid back on and let cook for 4-5 more minutes or until the pasta is al dente and the broccoli is tender.
- Add the vegan cheese and stir. Season with salt and pepper to taste. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 370Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 824mgCarbohydrates: 32gFiber: 4gSugar: 8gProtein: 20g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
park classic
nice post , thanks for sharing