Saute sliced mushrooms in 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon of salt for about 3-5 minutes until they release their juices. (Or if using a vegan meat substitute saute until heated through.)
Add 2-3 cloves of fresh minced garlic to the mushrooms and cook for 1 more minute.
Add a 16 oz package of orzo pasta to the mushrooms and stir well to coat the orzo. Then add 1 cup of broth and stir again.
Continue stirring frequently over medium heat adding the 5 1/2 cups of additional broth 1 cup at a time until a total of 6 1/2 cups of broth have been used and your orzo is creamy. (This will take about 10-12 minutes.)
Once all of the broth is absorbed, add the baby spinach and cover with a lid.
Let it sit for about 2-3 minutes to allow the spinach to wilt, then add the juice of 2 lemons and stir well.
Notes
Add the broth slowly stirring well each time.
It may seem like it won't absorb all of the broth at first, but give it a little time and it will absorb it all.
Garnish with fresh chopped basil or parsley for more flavor.
To make it rich and cheesy, add 1 cup of shredded vegan mozzarella cheese at the end of cooking or sprinkle with some vegan parmesan cheese.
This dish is also delicious with some toasted pine nuts sprinkled on top.
If you want a more veggie-heavy dish, you can cut the pasta and the broth in half and keep the other ingredients the same.