1 tablespoon vegan butter
1 medium onion diced
3 cloves minced garlic
½ cup shredded carrots
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
1 cup uncooked orzo
2 cups vegetable broth
½ teaspoon dijon mustard
½ cup non-dairy milk unsweetened (like soy or almond)
2 heaping cups broccoli florets cut into smaller pieces
1 cup vegan shredded cheddar I used Violife (melts well)
¼ cup vegan parmesan shreds- plus more for topping I used Follow Your Heart. Don’t used grated parmesan.
*sub regular dairy products if not vegan
INSTRUCTIONS
In a medium or large pot, begin heating vegan butter over medium heat.
Add in diced onion and sauté until softened and slightly browned (6-8 minutes).
Add in your minced garlic, carrots, and salt and spices. Cook for 2-3 minutes.
Pour in your orzo and vegetable broth. Add in the dijon mustard.
Bring to a boil then lower heat, cover, and simmer for 5 minutes.
Add in the milk and broccoli florets. Stir until combined. Cover for another 4-5 minutes until broccoli is cooked through.
Stir in the vegan cheddar shreds and parm until it is melty and creamy.
Enjoy right away. Feel free to sprinkle some freshly ground pepper on top and/or nutritional yeast.
Naturallie Plant Based
Nomz with Zena 