Vegan Broccoli Cheddar Orzo (members only)
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This Vegan Broccoli Cheddar Orzo is a creamy & cozy weeknight dinner that is 100% dairy-free and super delicious!
When you are in need of a cozy (and easy) dinner, you need to make this Vegan Broccoli Cheddar Orzo! It is basically broccoli mac and cheese without the mac (and the cheese). This is one of those recipes you go back to again and again because it hits every time!
here’s what you need
ingredients
- oil
- yellow onion
- garlic
- smoked paprika
- pepper
- orzo
- broccoli
- broth
- non-dairy milkÂ
- vegan cream cheese
- shredded vegan cheddar
equipment
This is all made in one pot, so you need a stock pot or dutch oven!
steps
step 1: prep
This recipe only takes 30 minutes start to finish and there is very little prep – hence why we love this for a weeknight!
Chop up some onions & garlic and get to cooking.
Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook for 3 minutes, stirring frequently.
Add the orzo and cook for another couple minutes, or until the orzo is toasted. Add the broccoli & broth and bring to a simmer. Cook for 5 minutes, uncovered, stirring frequently so the orzo doesn’t stick.
step 2: make it cheesy
And now the fun part – making it cheesy!
Pour in the milk, cream cheese and cheddar. Stir for another 5 minutes, or until the orzo is cooked through and the broccoli is tender. Taste and add salt & pepper if needed. Thin with more milk if it is too thick.
step 3: serve
When you are ready to eat, spoon some orzo & broccoli into bowls and dig in.
Some more fresh pepper on top is always nice and I also like a couple shakes of hot sauce on mine!
The leftovers for this hold up well and are great the next day!
tips & tricks
Fresh broccoli is best for this recipe – it will give a better bite than frozen!
If the broth you use isn’t very flavorful you will likely need to add more seasoning than called for.
need more recipe inspo? check these out:
Vegan Broccoli Cheddar Orzo
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1 cup orzo dry
- 12 ounces broccoli cut in florets
- 2 cups broth I used vegan chicken broth
- 1 cup non-dairy milk unsweetened, I used oat
- 4 ounces vegan cream cheese I used Kite Hill
- 1.25 cups shredded vegan cheddar I used Daiya
- salt if needed
Equipment
Instructions
- Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook for 3 minutes, stirring frequently.
- Add the orzo and cook for another couple minutes, or until the orzo is toasted. Add the broccoli & broth and bring to a simmer. Cook for 5 minutes, uncovered, stirring frequently so the orzo doesn't stick.
- Pour in the milk, cream cheese and cheddar. Stir for another 5 minutes, or until the orzo is cooked through and the broccoli is tender. Taste and add salt & pepper if needed. Thin with more milk if it is too thick.
- Serve hot and enjoy!
Notes
- Fresh broccoli is best for this recipe – it will give a better bite than frozen!
- If the broth you use isn’t very flavorful you will likely need to add more seasoning than called for.
