Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 cups (340 grams) orzo
2 cups (480 ml) vegetable stock
2 cups (480 ml) dairy-free milk, unsweetened & unflavored
1/3 cup (27 grams) nutritional yeast
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon thyme, dried or fresh
2 tablespoons vegan butter
Instructions
- Heat a large sauté pan or skillet over medium heat and add olive oil.
- Add the diced onion and sauté for about 5 minutes until lightly golden, then add minced garlic and cook for 1 more minute.
- Add the orzo and cook for a couple of minutes, stirring frequently, until it begins to make popping noises.
- Pour in the vegetable stock, plant milk, nutritional yeast, salt, pepper, and thyme. Stir well and bring to a gentle simmer.
- Simmer gently, stirring frequently to prevent sticking, for 12–15 minutes until thick and creamy and the orzo is tender with a slight bite.
- Turn off the heat, add vegan butter, stir well, and serve immediately.
Notes
- Use only unsweetened, unflavored plant milk to avoid sweetness.
- Stir frequently to prevent orzo from sticking to the bottom of the pan.
- Test doneness by biting into the orzo – it should be tender with a slight bite.
- Can be customized with vegetables or vegan proteins like sausage or meatballs.
- Leftovers can be refrigerated for up to 4 days and reheated with added plant milk or stock.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 5 g
- Sodium: 1156 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 6 g
- Protein: 19 g
- Cholesterol: 0 mg
