Ingredients:

  • 1 cup orzo pasta (ensure it’s labeled vegan)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut milk (or any other plant-based milk)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 cup fresh spinach leaves
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Vegan parmesan cheese (optional, for serving)

Instructions:

  1. Cook the orzo pasta according to the package instructions. Drain and set aside.
  2. In a large skillet or pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
  3. Add the minced garlic to the skillet and cook for another minute until fragrant.
  4. Pour in the vegetable broth and bring it to a simmer.
  5. Stir in the cooked orzo pasta and coconut milk. Cook for a few minutes until the mixture thickens slightly.
  6. Add the lemon zest and lemon juice to the pan, stirring well to incorporate the flavors.
  7. Toss in the fresh spinach leaves and chopped basil, stirring until the spinach wilts.
  8. Season the vegan lemon orzo with salt and pepper to taste.
  9. Remove the pan from the heat and give it a final stir.
  10. Serve the vegan lemon orzo warm. Optionally, you can sprinkle some vegan parmesan cheese on top before serving.

Enjoy your refreshing and tangy Vegan Lemon Orzo! It’s a delightful dish that’s full of citrusy flavor and perfect for a light lunch or dinner. Feel free to customize the recipe by adding other vegetables like cherry tomatoes, roasted asparagus, or bell peppers to enhance the dish even more.