Vegan Broccoli Cheddar Orzo
A quick and easy 1-pot vegan broccoli cheddar cheese orzo.
Servings 6
Calories 278kcal
Ingredients
- 2 tablespoons vegan butter
- 1 small onion
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 cup shredded carrots
- 1 1/4 cups orzo
- 2 cups water or low-sodium broth
- 3 cups broccoli florets chopped small
- 1 teaspoon Dijon mustard
- 1 cup plant-based milk (like soy or oat milk)
- 1 1/2 cups shredded vegan cheddar cheese
- 1/4 teaspoon fresh ground black pepper optional
Instructions
- Melt 2 tbsp vegan butter in a large frying pan. Add a diced onion and minced garlic, and sprinkle with a teaspoon of salt. Saute over medium-low heat for about 5 minutes, until the onions are translucent.
- Add 1/2 cup shredded carrots and 1 1/4 cups orzo pasta, and stir well.
- Pour in 2 cups of water or low-sodium vegetable broth and stir well, then bring to a slow boil.
- Add 3 cups of chopped broccoli florets, stir well, then simmer until most of the liquid is absorbed.
- Turn the heat to low and add 1 tsp of Dijon mustard, 1 cup plant-based milk, and 1 1/2 cups vegan cheddar. Stir until the cheese melts and forms a smooth, cheesy sauce. Add salt and freshly ground black pepper to taste.
Notes
- Stir frequently and don't walk away from the orzo while cooking.
- Add the broccoli earlier if you want it softer, or later if you want it crunchier.
- The size of the broccoli pieces will also determine how fast they cook.
- To hide the veggies more and make it more kid-friendly, chop the carrots and broccoli in a food processor until very small.
Nutrition
Serving: 1.5cups | Calories: 278kcal | Carbohydrates: 37g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 755mg | Potassium: 325mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2390IU | Vitamin C: 44mg | Calcium: 115mg | Iron: 1mg