27 Delicious Vegan Orzo Pasta Dishes

Whether you’re craving quick weeknight dinners, comforting bowls, or vibrant seasonal dishes, orzo pasta is your new vegan kitchen hero. These tiny rice-shaped noodles transform into incredible meals that will delight everyone at your table. Get ready to discover 27 mouthwatering vegan orzo recipes that prove plant-based eating is anything but boring!

Lemon Herb Vegan Orzo Salad

You know those days when you want something fresh, vibrant, and satisfying without spending hours in the kitchen? This lemon herb vegan orzo salad is exactly that kind of dish. It’s packed with bright flavors and comes together in under 30 minutes.

Ingredients

• 1 cup uncooked orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium English cucumber, finely diced
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Bring 4 cups of salted water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup uncooked orzo pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the cooked orzo through a fine-mesh strainer and immediately rinse with cold water to stop the cooking process. Tip: Rinsing prevents the orzo from becoming gummy and helps maintain separate grains.
4. Transfer the cooled orzo to a large mixing bowl and drizzle with 2 tablespoons extra-virgin olive oil, tossing to coat evenly.
5. Add 1 medium English cucumber (finely diced), 1 cup cherry tomatoes (halved), and 1/4 cup finely chopped red onion to the orzo.
6. In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly cracked black pepper until fully combined.
7. Pour the lemon dressing over the orzo and vegetable mixture, tossing gently to ensure even distribution.
8. Fold in 1/4 cup chopped fresh dill and 1/4 cup chopped fresh parsley until the herbs are evenly dispersed throughout the salad. Tip: Adding herbs last preserves their vibrant color and fresh flavor.
9. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld. Tip: Chilling enhances the salad’s refreshing quality and improves texture integration.
10. Give the salad one final gentle toss before serving to redistribute any settled dressing.

Dazzling with its combination of tender orzo and crisp vegetables, this salad offers a delightful contrast in every bite. The bright lemon dressing and fresh herbs create a vibrant, tangy flavor profile that’s incredibly refreshing. Try serving it alongside grilled vegetables or stuffed into pita pockets for a creative lunch option.

Creamy Vegan Orzo with Spinach and Sun-dried Tomatoes

Now, if you’re craving something comforting but want to keep it plant-based, this creamy vegan orzo with spinach and sun-dried tomatoes hits all the right notes. It comes together in one pot and feels indulgent without any dairy—perfect for a busy weeknight when you need dinner fast. You’ll love how the flavors meld together while keeping things light and satisfying.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1 ½ cups uncooked orzo pasta
• 4 cups vegetable broth, warmed
• 1 cup full-fat coconut milk, shaken
• 5 ounces fresh baby spinach
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons fresh lemon juice
• ¼ cup toasted pine nuts
• Fresh basil leaves, for garnish

Instructions

1. Heat 1 tablespoon extra virgin olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add 1 medium finely diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until translucent and lightly golden.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
4. Add 1 cup thinly sliced sun-dried tomatoes and cook for 2 minutes to intensify their flavor.
5. Pour in 1 ½ cups uncooked orzo pasta and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
6. Pour 4 cups warmed vegetable broth and 1 cup full-fat coconut milk into the pot, scraping any browned bits from the bottom.
7. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
8. Simmer uncovered for 12–14 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
9. Stir in 5 ounces fresh baby spinach, 2 tablespoons nutritional yeast, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
10. Cook for 2–3 minutes, stirring constantly, until the spinach is fully wilted and incorporated.
11. Remove the pot from heat and stir in 2 tablespoons fresh lemon juice to brighten the flavors.
12. Let the orzo rest for 3 minutes off heat to allow the sauce to thicken slightly.
13. Garnish with ¼ cup toasted pine nuts and fresh basil leaves before serving.

Mmm, the finished dish has this wonderfully creamy texture from the coconut milk, with little pops of sweetness from the sun-dried tomatoes and a subtle smokiness from the paprika. The toasted pine nuts add a nice crunch against the tender orzo, making each bite interesting. For a fun twist, try serving it stuffed into roasted bell peppers or alongside grilled asparagus for a complete meal.

Mediterranean Vegan Orzo with Grilled Vegetables

Remember those warm summer evenings when you crave something fresh yet satisfying? This Mediterranean vegan orzo with grilled vegetables delivers exactly that—a vibrant, plant-based dish that’s as nourishing as it is delicious. You’ll love how the smoky grilled veggies mingle with the tender orzo and zesty dressing.

Ingredients

• 1 cup dried orzo pasta
• 1 medium zucchini, sliced lengthwise into ¼-inch thick planks
• 1 medium yellow bell pepper, seeded and quartered
• 1 small red onion, cut into ½-inch thick rounds
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ cup chopped fresh parsley
• 2 tablespoons toasted pine nuts
• Sea salt and freshly ground black pepper

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add 1 cup dried orzo pasta to the boiling water and cook for 8-9 minutes until al dente.
3. Drain the orzo thoroughly and transfer to a large mixing bowl.
4. Preheat your grill or grill pan to medium-high heat (400°F).
5. Brush 1 medium zucchini planks, 1 medium yellow bell pepper quarters, and 1 small red onion rounds with 1 tablespoon extra-virgin olive oil.
6. Season the vegetables generously with sea salt and freshly ground black pepper.
7. Grill the vegetables for 3-4 minutes per side until tender and showing distinct char marks.
8. Transfer the grilled vegetables to a cutting board and let them rest for 2 minutes to redistribute juices.
9. Chop the grilled vegetables into bite-sized pieces.
10. In a small bowl, whisk together remaining 2 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 2 cloves minced garlic, 1 teaspoon dried oregano, and ½ teaspoon smoked paprika.
11. Add the chopped grilled vegetables to the bowl with the cooked orzo.
12. Pour the dressing over the orzo and vegetable mixture.
13. Add ¼ cup chopped fresh parsley and 2 tablespoons toasted pine nuts.
14. Toss everything together until evenly combined.
15. Season with additional sea salt and freshly ground black pepper if needed.

You’ll notice how the smoky char from the grilled vegetables contrasts beautifully with the tender orzo, while the lemon-garlic dressing adds a bright, herbaceous note. For an elegant presentation, serve it family-style in a shallow bowl garnished with extra parsley, or pack it cold for a next-day lunch that tastes even better as the flavors meld.

Vegan Orzo Primavera with Fresh Basil

Finally, spring has sprung and your kitchen deserves a fresh, vibrant dish that celebrates the season’s bounty. You’re going to love how this vegan orzo primavera comes together with minimal fuss but delivers maximum flavor. It’s the perfect weeknight meal that feels both comforting and light.

Ingredients

• 1 cup dried orzo pasta
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 medium shallot, finely diced
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh peas
• 1 medium zucchini, quartered lengthwise and sliced into ¼-inch pieces
• 1 cup cherry tomatoes, halved
• ¼ cup vegetable broth
• ¼ cup fresh basil leaves, chiffonade-cut
• 1 tablespoon fresh lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried orzo pasta and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly in a colander, then rinse briefly with cool water to stop the cooking process.
4. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the thinly sliced garlic and finely diced shallot, sautéing for 2 minutes until fragrant and translucent.
6. Add the asparagus pieces and cook for 3 minutes until bright green and slightly tender.
7. Stir in the fresh peas and zucchini slices, cooking for an additional 4 minutes until vegetables are crisp-tender.
8. Add the halved cherry tomatoes and cook for 2 minutes until they just begin to soften.
9. Pour in the vegetable broth, scraping any browned bits from the bottom of the skillet.
10. Add the cooked orzo to the skillet, tossing to combine with the vegetables.
11. Stir in the chiffonade-cut basil leaves, fresh lemon juice, sea salt, and freshly cracked black pepper.
12. Cook for 1 final minute, allowing the flavors to meld together.

Outstanding texture comes from the al dente orzo paired with crisp-tender vegetables that still have a satisfying bite. The bright lemon and fresh basil create a vibrant, herbaceous flavor profile that tastes like spring in every forkful. For a creative presentation, serve it in shallow bowls garnished with extra basil leaves and a drizzle of high-quality olive oil.

Vegan Orzo and Chickpea One-Pot Wonder

Friendly food lovers, you know those nights when you want something delicious but don’t want to deal with a mountain of dishes? This vegan orzo and chickpea creation solves that beautifully in one pot.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 cup uncooked orzo pasta
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup nutritional yeast
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Sauté the finely diced yellow onion for 5-7 minutes until translucent and lightly golden.
3. Add the minced garlic cloves and cook for 60 seconds until fragrant.
4. Sprinkle in the smoked paprika and ground cumin, toasting the spices for 30 seconds to release their oils.
5. Stir in the uncooked orzo pasta, coating it thoroughly with the spiced oil mixture.
6. Add the drained and rinsed chickpeas, stirring to combine with the orzo.
7. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot.
8. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
10. Remove from heat and stir in the nutritional yeast until fully incorporated.
11. Add the fresh lemon juice, chopped fresh parsley, sea salt, and freshly ground black pepper.
12. Let the dish rest for 5 minutes off heat to allow the flavors to meld and the sauce to thicken slightly.

Creamy yet textured, this dish delivers a satisfying chew from the orzo paired with the earthy heartiness of chickpeas. The bright acidity from fresh lemon juice cuts through the richness beautifully. For an elegant presentation, garnish with additional parsley and a drizzle of high-quality olive oil just before serving.

Garlic and Tomato Vegan Orzo with Crispy Tofu

You know those cozy weeknight dinners that come together in a flash but taste like you spent hours in the kitchen? Yeah, this garlic and tomato vegan orzo with crispy tofu is exactly that kind of magic. It’s hearty, packed with flavor, and so satisfying you won’t miss the dairy or meat one bit.

Ingredients

– 1 (14-ounce) block extra-firm tofu, pressed and cubed
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– ½ teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 medium yellow onion, finely diced
– 4 large garlic cloves, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 cup uncooked orzo pasta
– 2 cups vegetable broth
– 1 teaspoon dried oregano
– ¼ teaspoon red pepper flakes
– ¼ cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed tofu with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the tofu in a single layer on the prepared baking sheet.
4. Bake for 25–30 minutes, flipping halfway through, until golden brown and crisp on all edges.
5. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.
6. Sauté the diced onion for 5–7 minutes, until translucent and lightly caramelized.
7. Add the minced garlic and cook for 1 minute, just until fragrant.
8. Pour in the crushed tomatoes, vegetable broth, dried oregano, and red pepper flakes.
9. Stir in the uncooked orzo, ensuring it’s fully submerged in the liquid.
10. Bring the mixture to a gentle boil, then reduce the heat to low.
11. Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
12. Gently fold in the baked crispy tofu and fresh basil.
13. Let the dish rest off the heat for 2–3 minutes to allow the flavors to meld.

Keep in mind that the orzo will continue to absorb liquid as it sits, so serve it promptly for the best texture. The crispy tofu adds a wonderful contrast to the creamy, tomato-infused orzo, while the hint of red pepper flakes gives it a subtle kick. Try topping it with a drizzle of chili oil or serving it alongside a simple arugula salad for a complete meal.

Vegan Orzo Risotto with Roasted Mushrooms

Bust out your favorite Dutch oven because this vegan orzo risotto is about to become your new cozy-season obsession. You’ll love how the roasted mushrooms add that deep, earthy flavor while the creamy orzo gives you all the comfort of traditional risotto without any dairy. It’s the perfect one-pot wonder for those nights when you want something fancy-feeling but don’t want to spend hours in the kitchen.

Ingredients

• 1 pound mixed wild mushrooms, cleaned and sliced
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, finely minced
• 2 cloves garlic, microplaned
• 1 ½ cups dry orzo pasta
• ½ cup dry white wine
• 4 cups vegetable stock, heated to 180°F
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sliced mushrooms with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
3. Spread mushrooms in a single layer on the prepared baking sheet and roast for 18-20 minutes until golden brown and crisp at the edges.
4. Heat the remaining 1 tablespoon olive oil in a heavy-bottomed Dutch oven over medium heat.
5. Sauté the minced shallot for 3-4 minutes until translucent and fragrant.
6. Add the microplaned garlic and cook for 30 seconds until aromatic but not browned.
7. Toast the dry orzo in the pan for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
8. Deglaze the pan with white wine, scraping up any browned bits from the bottom, and cook until the liquid is nearly evaporated.
9. Add the heated vegetable stock one ladleful at a time, stirring continuously until each addition is fully absorbed before adding the next.
10. Continue this process for 12-15 minutes until the orzo is al dente and the mixture has a creamy consistency.
11. Fold in the nutritional yeast, lemon juice, and roasted mushrooms until thoroughly combined.
12. Season with remaining salt and pepper, then garnish with chopped parsley.

Unbelievably creamy and satisfying, this dish achieves that signature risotto texture without any dairy. The roasted mushrooms provide a meaty contrast to the tender orzo, while the nutritional yeast adds that essential umami depth. Try serving it topped with crispy fried shallots or alongside roasted asparagus for a complete meal that will impress even the most skeptical carnivores.

Spicy Vegan Orzo with Black Beans and Corn

You know those days when you want something comforting but still packed with flavor? This spicy vegan orzo with black beans and corn hits all the right notes—it’s creamy, satisfying, and has just the right amount of kick to wake up your taste buds.

Ingredients

• 1 cup dried orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen sweet corn kernels
• 2 cups vegetable broth
• ¼ cup nutritional yeast
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until shimmering.
2. Add 1 finely diced medium yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Sprinkle in 1 teaspoon smoked paprika and ½ teaspoon crushed red pepper flakes, toasting the spices for 30 seconds to deepen their flavor.
5. Add 1 cup dried orzo pasta to the skillet, stirring constantly for 2 minutes to lightly toast the grains.
6. Pour in 2 cups vegetable broth, scraping any browned bits from the bottom of the pan.
7. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer.
8. Cover the skillet and cook for 8 minutes, stirring halfway through to prevent sticking.
9. Stir in 1 rinsed and drained can of black beans and 1 cup frozen sweet corn kernels.
10. Continue cooking uncovered for 3-4 minutes until the orzo is al dente and most liquid is absorbed.
11. Remove from heat and stir in ¼ cup nutritional yeast until fully incorporated.
12. Add 2 tablespoons fresh lime juice, ¼ cup chopped fresh cilantro, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper.
13. Let the dish rest for 2 minutes off heat to allow flavors to meld and texture to thicken slightly.

The orzo becomes wonderfully creamy while maintaining a slight chew, and the black beans add hearty substance against the sweet pop of corn. For a vibrant presentation, top with extra cilantro and serve with lime wedges for squeezing over individual portions—the bright acidity cuts through the richness beautifully.

Vegan Orzo Soup with Hearty Vegetables

Haven’t you been craving something that’s both comforting and nourishing? You know, one of those meals that feels like a warm hug but still packs in all the good stuff. This vegan orzo soup with hearty vegetables is exactly what you need for those cozy nights in.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 large carrots, peeled and diced into ¼-inch pieces
– 2 celery stalks, thinly sliced
– 1 cup uncooked orzo pasta
– 6 cups vegetable broth
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon dried oregano
– ½ teaspoon smoked paprika
– 4 cups fresh baby spinach
– 1 (15-ounce) can cannellini beans, rinsed and drained
– 2 tablespoons fresh lemon juice
– ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 3 cloves minced garlic and cook for 30 seconds until aromatic but not browned.
4. Incorporate 2 large diced carrots and 2 thinly sliced celery stalks, cooking for 4 minutes until slightly softened.
5. Add 1 cup uncooked orzo pasta to the pot and toast for 2 minutes, stirring constantly until lightly golden.
6. Pour in 6 cups vegetable broth and 1 can undrained fire-roasted diced tomatoes, scraping any browned bits from the bottom.
7. Season with 1 teaspoon dried oregano and ½ teaspoon smoked paprika, then bring to a boil.
8. Reduce heat to maintain a gentle simmer and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
9. Stir in 4 cups fresh baby spinach and 1 can rinsed cannellini beans, cooking for 3 minutes until spinach is wilted.
10. Remove from heat and stir in 2 tablespoons fresh lemon juice and ¼ cup chopped fresh parsley.

Really, the magic happens when you let it rest for 5 minutes off heat—the orzo absorbs just enough liquid while keeping its delightful chew. That bright lemon finish cuts through the richness beautifully, and the fire-roasted tomatoes add this subtle smokiness that makes each spoonful complex. Try topping it with vegan parmesan and crusty bread for the ultimate cozy meal.

Zesty Vegan Orzo with Lemon and Pine Nuts

You know those days when you crave something bright, satisfying, and ready in no time? This zesty vegan orzo is your answer. It’s packed with fresh, vibrant flavors that’ll make your taste buds dance.

Ingredients

• 1 cup uncooked orzo pasta
• 3 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 medium shallot, finely diced
• 2 cups low-sodium vegetable broth
• Zest and juice of 1 large lemon
• ¼ cup toasted pine nuts
• ¼ cup chopped fresh parsley
• ¼ teaspoon freshly cracked black pepper
• ½ teaspoon fine sea salt

Instructions

1. Heat 1 tablespoon of extra-virgin olive oil in a medium saucepan over medium heat for 1 minute.
2. Add the finely diced shallot and cook for 3 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the uncooked orzo pasta and toast for 2 minutes, stirring constantly, until lightly golden.
5. Pour in the low-sodium vegetable broth and bring to a boil over high heat.
6. Reduce heat to low, cover the saucepan, and simmer for 9 minutes until the orzo is al dente and the liquid is absorbed.
7. Remove the saucepan from the heat and let it stand, covered, for 2 minutes.
8. Fluff the orzo with a fork to separate the grains.
9. Stir in the remaining 2 tablespoons of extra-virgin olive oil, lemon zest, and lemon juice until fully incorporated.
10. Fold in the toasted pine nuts, chopped fresh parsley, fine sea salt, and freshly cracked black pepper.

Perfectly creamy yet distinct, each forkful delivers a bright lemon zing against the buttery crunch of pine nuts. Pile it high in a shallow bowl with a sprinkle of extra parsley, or serve it alongside grilled vegetables for a complete meal that feels both elegant and effortless.

Curry-Spiced Vegan Orzo with Cauliflower

You know those cozy weeknights when you want something comforting but don’t want to spend hours in the kitchen? This curry-spiced vegan orzo with cauliflower delivers big flavor with minimal effort. It’s the kind of one-pot wonder that makes you feel like a kitchen pro without any of the stress.

Ingredients

• 1 medium head cauliflower, cut into 1-inch florets
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons Madras curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups orzo pasta
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup raw cashews, roughly chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 lime, cut into wedges
• Kosher salt to taste

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with 1 tablespoon of olive oil and spread them in a single layer on the prepared baking sheet.
3. Roast the cauliflower for 20-25 minutes until the edges are caramelized and the florets are tender when pierced with a fork.
4. Heat the remaining tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Sauté the diced onion for 5-7 minutes until translucent and lightly golden around the edges.
6. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
7. Toast the Madras curry powder, ground turmeric, and red pepper flakes in the pot for 30 seconds to release their essential oils and deepen their flavor.
8. Stir in the orzo pasta, coating each grain thoroughly with the spiced oil mixture.
9. Pour in the vegetable broth and coconut milk, scraping any browned bits from the bottom of the pot.
10. Bring the liquid to a gentle boil, then reduce the heat to maintain a steady simmer.
11. Cook uncovered for 12-14 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
12. Fold in the roasted cauliflower florets and chopped cashews during the final 2 minutes of cooking to warm through.
13. Season with kosher salt, starting with 1/2 teaspoon and adjusting to your preference.
14. Garnish with fresh cilantro and serve immediately with lime wedges for squeezing over each portion.

What makes this dish truly special is the way the creamy coconut broth clings to each orzo grain while the roasted cauliflower provides satisfying texture contrasts. The cashews add a delightful crunch that plays beautifully against the tender pasta, and that squeeze of fresh lime brightens all the warm spices. Try serving it in shallow bowls with extra cilantro scattered over the top for a restaurant-worthy presentation at home.

Vegan Orzo and Asparagus in a Lemon Dijon Sauce

Tired of the same old pasta dishes? This vegan orzo and asparagus with lemon Dijon sauce is exactly what your weeknight dinner rotation needs. You’ll love how the bright, tangy sauce coats every bite while keeping things completely plant-based.

Ingredients

• 1 cup uncooked orzo pasta
• 1 pound fresh asparagus spears, trimmed and cut into 2-inch pieces
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh dill

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Add 1 teaspoon of sea salt to the boiling water.
3. Pour 1 cup of uncooked orzo pasta into the boiling water.
4. Cook the orzo for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
5. Drain the cooked orzo through a fine-mesh strainer and set aside.
6. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 pound of trimmed asparagus pieces to the hot skillet.
8. Sauté the asparagus for 4-5 minutes until bright green and tender-crisp, turning occasionally.
9. Add 3 cloves of minced garlic to the skillet and cook for 1 minute until fragrant.
10. Reduce the heat to medium-low and pour in 1 cup of unsweetened almond milk.
11. Whisk in 2 tablespoons of Dijon mustard until fully incorporated.
12. Add 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest to the sauce.
13. Sprinkle in 1/4 cup of nutritional yeast while continuously whisking.
14. Season the sauce with 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper.
15. Simmer the sauce for 3-4 minutes until slightly thickened, whisking constantly.
16. Tip: For a creamier sauce, let it simmer for an additional 2 minutes while whisking vigorously.
17. Add the drained orzo to the skillet with the sauce and asparagus.
18. Gently fold everything together until the orzo is evenly coated with sauce.
19. Tip: Let the orzo sit in the warm sauce for 2 minutes off heat to absorb flavors fully.
20. Stir in 2 tablespoons of chopped fresh dill just before serving.
21. Tip: Reserve a pinch of dill for garnish to enhance visual appeal.

Zesty lemon and sharp Dijon create a vibrant sauce that clings beautifully to the tender orzo. The asparagus maintains a satisfying crunch that contrasts with the creamy pasta texture. Try serving it chilled the next day for a refreshing lunch, or top with toasted pine nuts for extra crunch and richness.

Vegan Orzo with Broccoli and Almonds

Now, if you’re craving something comforting yet fresh, this vegan orzo dish delivers. You get creamy pasta, crisp-tender broccoli, and crunchy almonds all in one bowl. It’s the kind of meal that feels both nourishing and indulgent.

Ingredients

• 1 cup uncooked orzo pasta
• 2 cups small broccoli florets
• ½ cup raw sliced almonds
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon freshly squeezed lemon juice
• ¼ teaspoon red pepper flakes
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups vegetable broth

Instructions

1. Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the raw sliced almonds and toast for 3–4 minutes, stirring frequently, until golden brown and fragrant.
3. Transfer the toasted almonds to a small bowl to prevent overcooking.
4. In the same skillet, heat the remaining 2 tablespoons of extra-virgin olive oil over medium heat.
5. Add the minced garlic and red pepper flakes, sautéing for 1 minute until aromatic but not browned.
6. Pour in the uncooked orzo pasta and toast for 2 minutes, stirring constantly to coat evenly with oil.
7. Add the vegetable broth and bring to a gentle boil over medium-high heat.
8. Reduce the heat to low, cover the skillet, and simmer for 8 minutes.
9. Arrange the small broccoli florets in a single layer over the partially cooked orzo.
10. Cover and continue simmering for 4–5 minutes until the broccoli is bright green and crisp-tender.
11. Remove the skillet from heat and stir in the freshly squeezed lemon juice, fine sea salt, and freshly ground black pepper.
12. Fold in the toasted almonds, reserving a tablespoon for garnish.

Each bite offers a delightful contrast between the creamy orzo and crisp broccoli, with the almonds adding a nutty crunch. For a vibrant twist, serve it alongside roasted cherry tomatoes or top with a sprinkle of nutritional yeast. Enjoy it warm as a main course or a substantial side—it’s versatile enough for any occasion.

Smoky Vegan Orzo with Roasted Red Peppers

Gosh, sometimes you just need a comforting bowl of pasta that feels a little fancy but comes together without any fuss. This smoky vegan orzo with roasted red peppers hits all the right notes—it’s creamy, satisfying, and packed with flavor that’ll make you forget it’s completely plant-based. Perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 cup dried orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup jarred roasted red peppers, drained and thinly sliced
• 1 tablespoon smoked paprika
• 1 teaspoon nutritional yeast
• 2 cups vegetable broth
• 1/4 cup raw cashews, soaked for 4 hours and drained
• 1/4 cup fresh parsley, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté for 5–7 minutes, until translucent and lightly golden.
3. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
4. Add the dried orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
5. Sprinkle in the smoked paprika and stir for 30 seconds to bloom the spices.
6. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
7. Reduce heat to low, cover, and simmer for 10 minutes, until the orzo is al dente and most of the liquid is absorbed.
8. While the orzo cooks, combine the soaked cashews, nutritional yeast, lemon juice, and 1/4 cup water in a high-speed blender.
9. Blend on high for 1–2 minutes, until completely smooth and creamy.
10. Uncover the skillet and stir in the cashew cream mixture until fully incorporated.
11. Fold in the thinly sliced roasted red peppers and cook for 2 more minutes, until heated through.
12. Season with fine sea salt and freshly ground black pepper, then remove from heat.
13. Garnish with chopped fresh parsley just before serving.

Delightfully creamy with a subtle smoky kick, this orzo has a velvety texture that clings to each tiny pasta shape. The roasted red peppers add a sweet, charred contrast that balances the richness perfectly. For a fresh twist, top it with a handful of arugula or serve alongside grilled asparagus for a complete meal.

Vegan Orzo and Artichoke Paella

Did you know you can get that classic paella satisfaction without any animal products? This vegan orzo and artichoke version delivers all the comforting, savory goodness in about 30 minutes. You’ll love how the tiny pasta soaks up all those Mediterranean flavors.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup orzo pasta
– 1/2 cup dry white wine
– 2 cups vegetable broth, heated to 180°F
– 1 (14-ounce) can artichoke hearts, quartered and drained
– 1 roasted red pepper, julienned
– 1/2 cup frozen peas
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, crushed
– 1/4 cup fresh parsley, chopped
– 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add orzo pasta to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
5. Pour in white wine and cook for 2 minutes, scraping any browned bits from the pan bottom.
6. Add heated vegetable broth, smoked paprika, and crushed saffron threads.
7. Bring to a simmer, then reduce heat to low and cover.
8. Cook for 10 minutes without stirring to develop a crispy bottom layer.
9. Arrange quartered artichoke hearts, julienned roasted pepper, and frozen peas evenly over the top.
10. Cover and cook for 5 more minutes until liquid is absorbed and peas are tender.
11. Remove from heat and let rest for 3 minutes to allow flavors to meld.
12. Garnish with chopped parsley and serve with lemon wedges.

Here’s why this dish works so well—the orzo develops that signature crispy bottom while staying creamy throughout. The saffron and smoked paprika create that authentic Spanish flavor profile that’ll transport you straight to the Mediterranean coast. Try serving it family-style with extra lemon wedges for squeezing over top.

Wild Mushroom Vegan Orzo with Thyme

Mmm, you know those cozy evenings when you want something comforting but still elegant? This wild mushroom vegan orzo with thyme delivers that perfect balance of earthy flavors and creamy texture that feels both sophisticated and completely approachable.

Ingredients

• 1 cup uncooked orzo pasta
• 3 tablespoons extra virgin olive oil, divided
• 1 pound assorted wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
• 2 large shallots, finely minced
• 4 cloves garlic, thinly sliced
• 2 tablespoons fresh thyme leaves
• ½ cup dry white wine
• 3 cups vegetable broth, heated to 180°F
• ½ cup raw cashews, soaked for 4 hours and drained
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Sauté mushrooms in a single layer for 5-7 minutes until deeply browned and moisture has evaporated.
3. Add remaining tablespoon of olive oil and reduce heat to medium.
4. Cook shallots for 3 minutes until translucent and fragrant.
5. Add garlic slices and cook for 1 minute until aromatic but not browned.
6. Stir in fresh thyme leaves and cook for 30 seconds to release their oils.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom.
8. Simmer wine for 2 minutes until reduced by half.
9. Add uncooked orzo and toast for 1 minute, stirring constantly.
10. Pour in hot vegetable broth and bring to a gentle boil.
11. Reduce heat to maintain a steady simmer and cook uncovered for 12 minutes, stirring occasionally.
12. While orzo cooks, blend soaked cashews with ½ cup water until completely smooth and creamy.
13. Stir cashew cream into the orzo during the final 2 minutes of cooking.
14. Fold in nutritional yeast, lemon juice, sea salt, and black pepper.
15. Remove from heat and let rest for 3 minutes to allow flavors to meld.
16. Garnish with chopped fresh parsley before serving.

And just like that, you’ve created a dish where the orzo achieves that perfect al dente texture while absorbing all the earthy mushroom essence. The cashew cream provides a luxurious dairy-free richness that complements the woodsy thyme notes beautifully. Try serving it in shallow bowls topped with crispy roasted mushrooms for contrasting textures, or alongside roasted asparagus for a complete seasonal meal.

Vegan Orzo with Spinach and Creamy Cashew Sauce

Tired of complicated vegan recipes that leave you hungry? This vegan orzo with spinach and creamy cashew sauce comes together in under 30 minutes. You’ll love how the creamy sauce coats every bite while keeping things completely plant-based.

Ingredients

• 1 cup raw cashews, soaked for 4 hours and drained
• 8 ounces dry orzo pasta
• 3 cups fresh baby spinach leaves
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large stockpot.
2. Add the dry orzo pasta to the boiling water and cook for 8-9 minutes until al dente.
3. Drain the cooked orzo through a fine-mesh strainer, reserving ½ cup of pasta water.
4. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add 3 cloves of minced garlic and sauté for 60 seconds until fragrant but not browned.
6. Add 3 cups of fresh baby spinach leaves to the skillet and cook for 2-3 minutes until just wilted.
7. Combine the soaked cashews, 1 cup of unsweetened almond milk, 2 tablespoons of nutritional yeast, 1 tablespoon of fresh lemon juice, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly ground black pepper in a high-speed blender.
8. Blend the cashew mixture on high speed for 90 seconds until completely smooth and creamy.
9. Pour the cashew sauce into the skillet with the spinach and garlic, stirring to combine.
10. Add the drained orzo to the skillet, tossing to coat evenly with the sauce.
11. If the sauce appears too thick, gradually add the reserved pasta water 2 tablespoons at a time until desired consistency is reached.
12. Cook the orzo and sauce mixture over low heat for 2-3 minutes until heated through.
13. Sprinkle ¼ teaspoon of smoked paprika over the finished dish as garnish.

Unbelievably creamy and satisfying, this dish features tender orzo pearls suspended in a velvety cashew sauce with pops of emerald spinach throughout. The subtle tang from nutritional yeast and bright lemon notes cut through the richness beautifully. Try serving it alongside roasted cherry tomatoes or topped with toasted pine nuts for added texture contrast.

Tuscan-Inspired Vegan Orzo with White Beans

You know those cozy, comforting meals that feel like a warm hug? This Tuscan-inspired vegan orzo with white beans delivers exactly that—creamy, satisfying, and packed with Mediterranean flavors that’ll make your kitchen smell incredible.

Ingredients

• 1 cup dried orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ cup nutritional yeast
• 2 cups fresh baby spinach
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil
• Sea salt and freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent and fragrant, 4–5 minutes.
3. Stir in the minced garlic and cook until aromatic, 30 seconds, being careful not to burn it.
4. Pour in the dried orzo pasta and toast, stirring constantly, until lightly golden, 2–3 minutes—this deepens the flavor.
5. Add the halved cherry tomatoes, rinsed cannellini beans, dried oregano, and crushed red pepper flakes, stirring to combine.
6. Pour in the vegetable broth, bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
7. Uncover and stir in the nutritional yeast until fully incorporated and the orzo is al dente.
8. Fold in the fresh baby spinach and cook just until wilted, 1–2 minutes, to retain its vibrant color.
9. Remove from heat, drizzle with fresh lemon juice, and season with sea salt and freshly ground black pepper to taste.
10. Garnish with chopped fresh basil before serving.

But this dish isn’t just about taste—it’s a textural dream with creamy beans, tender orzo, and pops of juicy tomato. For a stunning presentation, top it with toasted pine nuts or serve alongside grilled artichokes to lean into those Tuscan vibes.

Conclusion

Ultimately, this collection proves vegan orzo pasta is endlessly versatile and delicious! We hope these 27 recipes inspire your next kitchen adventure. Try one (or several!), and let us know your favorites in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty dishes. Happy cooking!