Vegan Orzo Recipes

CHEEZY BROCCOLI ORZO(VEGAN)

Cheezy Broccoli Orzo(Vegan) image

A deliciously cheesy tasting broccoli and orzo dish.This recipe was created to mimic Rice-a-Roni's Broccoli Au Gratin, a favorite before going vegan. This dish is very quick. It will be on the table in less than 30 minutes. Only 5 grams of fat and packed with over 11 grams of fiber per serving! Adapted from My Vegan Cookbook.

Provided by Sharon123

Categories Greek

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

16 cups water (for cooking orzo)
2 cups whole wheat orzo
1 head broccoli
1/2 cup nutritional yeast flakes
1 tablespoon extra virgin olive oil
1 tablespoon light vegan butter
1 1/2 cups plain rice milk
2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon seasoning salt
1 teaspoon sea salt
1 dash black pepper
1 pinch ground marjoram
1 pinch garlic powder

Steps:

In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.

VEGAN CHICKPEA AND ORZO SALAD

Vegan Chickpea and Orzo Salad image

This hearty orzo chickpea salad is the perfect warm weather treat! It's best served cold with fresh herbs. If you're food prepping this salad, make the chickpeas and orzo pasta in advance. They'll have time to cool before you put it all together.

Provided by Kate Friedman

Categories Salad

Time 50m

Number Of Ingredients 13

Ingredients

One (14-ounce) can chickpeas (drained and rinsed)
Salt
1 cup dry orzo pasta
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice (plus more for serving)
1/2 medium (4 oz) red onion (finely chopped)
1 medium (12 oz) English cucumber (diced)
Handful cherry tomatoes (halved (optional))
Handful pitted Kalamata olives (optional)
1/4 cup fresh basil (washed and torn)
Fresh parsley and/or fresh dill (optional)
Freshly ground black pepper
Lemon zest (preferably organic)

Steps:

In a medium saucepan over medium-high heat, combine the chickpeas with enough water to cover. Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 25 minutes. Drain and rinse the chickpeas with cold water and refrigerate until ready for use.☞TESTER TIP: Boiling the chickpeas does make them more tender and it will cause the skins to loosen. For a prettier presentation, remove and discard the skins after draining the chickpeas.
Bring a large saucepan of salted water to boil. Add the orzo and cook according to the package directions. Drain and pour into a medium bowl. Chill in the refrigerator until ready for use.
In a small bowl, combine the olive oil and lemon juice.
In a large bowl, combine the chilled orzo, chickpeas, red onion, cucumber, tomatoes, if using, and olives, if using. Drizzle over the dressing and toss to combine.
Top with basil and any other fresh herbs, if desired. Season to taste with salt, pepper, additional lemon juice, and lemon zest.

Nutrition Facts : ServingSize 1 portion, Calories 298 kcal, Carbohydrate 41 g, Protein 10 g, Fat 11 g, SaturatedFat 2 g, Sodium 8 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g

VEGAN ORZO RECIPE

Vegan Orzo Recipe image

Easy vegan orzo recipe you can serve as snack, lunch or dessert.

Provided by Tajda Ferko

Categories Main Course Side Dish

Time 2h

Number Of Ingredients 15

Ingredients

6 cloves garlic
½ tsp salt
1-2 tbsp brown sugar (I used brown muscovado sugar)
2 tbsp olive oil (Or other vegetable oil)
½ tsp chilli powder
7 red peppers
400 g orzo
10 leaves basil (adjust to taste, use more if you prefer a stronger basil flavour)
65 g cashews (equals 3/4 cups)
¼ tsp chilli powder
¼ tsp onion powder
½ tsp garlic powder
25 g almond flakes (can be substituted with almonds, equals ⅕ cup)
3 tbsp nutritional yeast
½ tsp salt

Steps:

Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.
Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.
Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.
Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.
In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.
Once you've only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.
Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.
Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy!

Nutrition Facts : Calories 517 kcal, Carbohydrate 92 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 312 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving

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In a large braiser or heavy pan like this one, heat 4 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add zucchini; raise heat if needed and saute for about 5 minutes or so. Season with a little salt.
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ORZO PASTA SALAD - VEGAN HEAVEN

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The night before making the salad, cut the tofu into small cubes. In a small bowl, combine all of the ingredients for the marinade. Fill the tofu and the marinade into a ziploc bag and store it overnight in the fridge.
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ONE-POT CREAMY GARLIC ORZO – SIX VEGAN SISTERS

2020-05-19 Melt 2 tbsp vegan butter in a large skillet over low-medium heat. Stir in onions, garlic & orzo and sauté until orzo is lightly browned, about 5 minutes (stirring continuously & …
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Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
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CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI (VEGAN) | THE ...

2019-10-23 Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 …
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In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.
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MEDITERRANEAN ORZO SALAD (VEGAN) - VEGGIES SAVE THE DAY

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VEGAN ORZO WITH MUSHROOM AND GREEN PEAS - MUSHROOM ORZO ...

2019-04-25 Vegan orzo with mushroom & green peas is a delicious, easy to make, one-pot recipe from Italy. Though vegan this dish is very creamy and has a risotto-like consistency …
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Heat oil in a pot and add chopped garlic to it, saute for a few seconds and then add in the chopped onion. Fry for 2-3 minutes and add the bouillon cube, saute for a few seconds.
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VEGAN ORZO PASTA SALAD WITH GRILLED VEGGIES - THIS SAVORY ...

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Combine zucchini, tomatoes, olive oil, oregano, salt and pepper in a bowl and mix to coat evenly. Heat an outdoor grill or indoor griddle to medium-high heat. Transfer tomatoes to a piece of foil before placing on the grill - place zucchini slices directly on grill. Cook until tomatoes begin to burst and zucchini has grill marks on both sides (approx. 8 minutes). Remove from the grill and set aside to cool.
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To prepare the dressing, add all of the ingredients to a small bowl and stir to combine. Set aside until ready to use.
To assemble, combine cooked veggies, orzo, artichoke hearts and arugula in a large bowl. Add dressing until desired consistency is reached and toss to combine.*

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VEGAN MEDITERRANEAN ORZO SALAD | MY DARLING VEGAN

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Prepare the orzo according to package directions. Drain and rinse. Transfer to a large bowl. Mix in 1 tablespoon of olive oil and place in the refrigerator to cool.
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MEDITERRANEAN ORZO SALAD (HEALTHY + EASY RECIPE) - THE ...

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In a large bowl add the cooked orzo, red bell pepper, onion, chickpeas, artichoke, olives, tomatoes, pine nuts, parsley, dill, salt and pepper. Add the lemon juice and optional oil over top, toss well to coat. Season to taste.
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VEGAN ORZO PASTA SALAD WITH LEMON DIJON DRESSING - …

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Bring a large pot of water to a boil and cook orzo according to package directions. About 1 1/2 minutes before the orzo is done, add the asparagus. When the pasta is done cooking, drain it all in a colander and rinse with cold water until cool.
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GREEK ORZO PASTA SALAD WITH VEGAN FETA - BIANCA ZAPATKA ...

2020-08-06 This Greek Orzo Pasta Salad with crunchy vegetables, kalamata olives, vegan feta, and fresh lemon dressing makes a healthy side dish that’s perfect for meal prep, potlucks, or …
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Cook the orzo according to directions stated on the package. Then transfer to a glass bowl and allow to cool a bit, about 10 minutes, stirring occasionally to prevent it from sticking.
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Once the orzo has cooled, add red onion, cherry tomatoes, cucumber, kalamata olives, vegan feta, and parsley. Pour dressing over the salad and toss gently to combine.

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ROASTED VEGGIES WITH CREAMY VEGAN SPINACH ORZO - THIS ...

2020-01-04 Instructions. Preheat the oven to 425 degrees and line a baking sheet with parchment paper. To prepare the roasted veggies, add the olive oil, mustard powder, …
From thissavoryvegan.com

To prepare the roasted veggies, add the olive oil, mustard powder, oregano, a pinch of salt & pepper and lemon juice to a bowl. Stir to combine. Add the veggies to the baking sheet and drizzle with the marinade. Toss to combine and place in the oven for 20-30 minutes, flipping after 10 minutes. After the veggies have been in the oven for 20 minutes, watch them and pull them out after they are browned. Taste and add salt if needed.
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CREAMY VEGAN LEMON ORZO PASTA WITH SPINACH - EAT. DRINK ...

2021-07-19 Place cashews in boiling water. Set aside. In a large pan add the butter and olive oil. Now add the shallots and cook for 2 minutes. Add the garlic, lemon zest and cook for an additional 2 mins. Add the lemon juice (1/2), and white wine, and cook for 2-3 until slightly reduced. Now add the dry orzo pasta cook for 1 minute.
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SOME SIMPLE, EASY & TASTY VEGETARIAN VEGAN ORZO RECIPES ...

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ORZO, LEEK AND DILL SOUP - LUCY & LENTILS VEGAN RECIPE

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ORZO SOUP RECIPE (VEGAN) – MY ROI LIST

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