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Vegan Lemon Orzo
Vegan Lemon Orzo

Vegan Lemon Orzo
Vegan Lemon Orzo
Source
Ingredients:
1
Servings
  • 240
    ml
     orzo pasta (make sure it’s labeled vegan)
  • 2
    tbsp
     olive oil
  • 1
    item
     medium onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     glass of vegetable broth
  • 240
    ml
     coconut milk (or any plant-based milk)
  • 1
    item
     zest of 1 lemon and
  • 1
    item
     juice of 1 lemon
  • 240
    ml
     fresh spinach leaves
  • 60
    ml
     fresh basil leaves, chopped
  • 1
    item
     pepper and salt to taste
  • 1
    item
     vegan parmesan cheese (optional, for serving)
Vegan Lemon Orzo
Instructions:
  1. Cook orzo pasta according to package directions. Drain and set aside.
  2. Heat olive oil in a large skillet or skillet over medium heat. Add finely chopped onion and saute until transparent.
  3. Add the minced garlic to the pan and cook for another minute until fragrant.
  4. Pour in the vegetable broth and let it boil.
  5. Stir in cooked orzo pasta and coconut milk. Cook for a few minutes until the mixture thickens slightly.
  6. Add lemon zest and lemon juice to the pan, stir well to combine flavors.
  7. Add fresh spinach leaves and chopped basil and stir until the spinach wilts.
  8. Season vegan lemon orzo with salt and pepper.
  9. Remove the pan from the heat and give it a final stir.
  10. Serve the vegan lemon orzo hot. Optionally, you can sprinkle some vegan parmesan cheese on top before serving.
  • 240
    ml
     orzo pasta (make sure it’s labeled vegan)
  • 2
    tbsp
     olive oil
  • 1
    item
     medium onion, finely chopped
  • 3
    clove
     garlic, minced
  • 1
    item
     glass of vegetable broth
  • 240
    ml
     coconut milk (or any plant-based milk)
  • 1
    item
     zest of 1 lemon and
  • 1
    item
     juice of 1 lemon
  • 240
    ml
     fresh spinach leaves
  • 60
    ml
     fresh basil leaves, chopped
  • 1
    item
     pepper and salt to taste
  • 1
    item
     vegan parmesan cheese (optional, for serving)
1
Servings
0

Cook orzo pasta according to package directions. Drain and set aside.

Heat olive oil in a large skillet or skillet over medium heat. Add finely chopped onion and saute until transparent.

Add the minced garlic to the pan and cook for another minute until fragrant.

Pour in the vegetable broth and let it boil.

Stir in cooked orzo pasta and coconut milk. Cook for a few minutes until the mixture thickens slightly.

Add lemon zest and lemon juice to the pan, stir well to combine flavors.

Add fresh spinach leaves and chopped basil and stir until the spinach wilts.

Season vegan lemon orzo with salt and pepper.

Remove the pan from the heat and give it a final stir.

Serve the vegan lemon orzo hot. Optionally, you can sprinkle some vegan parmesan cheese on top before serving.

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