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Vegan creamy lemon broccoli orzo in a white bowl, silky sauce, lemon zest and parsley, natural daylight

Creamy Lemon Broccoli Orzo (Vegan, One-Pot)

460kcal
Rated 5 from 1 vote
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Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Bright and creamy one-pot orzo with tender broccoli, zesty lemon, and a dairy-free “parmesan” vibe from nutritional yeast. Weeknight-fast, silky, and satisfying.
Servings 4
Course Dinner, Lunch
Cuisine Mediterranean-Inspired

Ingredients

  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped or 1/2 small yellow onion
  • 3 cloves garlic, minced
  • 12 oz (340 g) dry orzo use GF orzo if needed
  • 3 ½ cups (830 ml) low-sodium vegetable broth warm or room temp
  • ¾ cup (180 ml) unsweetened oat cream or 2/3 cup full-fat coconut milk
  • 3 cups (250 g) small broccoli florets bite-size
  • 1 tsp fine sea salt plus more to taste
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes optional, to taste
  • 1 tsp dried Italian herbs or dried oregano
  • zest of 1 lemon about 1 tsp zest
  • 2–3 tbsp fresh lemon juice to taste
  • 3 tbsp nutritional yeast cheesy, savory finish
  • 1 tbsp vegan butter optional, for glossy finish
  • 2 tbsp chopped fresh parsley or basil, for garnish
  • water as needed to loosen at the end

Equipment

  • 1 Large sauté pan or wide pot with lid (11–12 in / 28–30 cm) Wide surface helps orzo cook evenly.
  • 1 Wooden spoon For stirring frequently.
  • 1 Microplane/zester For lemon zest.
  • 1 Measuring cups & spoons
  • 1 Chef’s knife
  • 1 Cutting board

Instructions

  1. Warm olive oil over medium heat. Add shallot and cook 2–3 minutes until translucent. Stir in garlic; cook 30 seconds until fragrant.
    1 tbsp olive oil, 3 cloves garlic, minced, 1 medium shallot, finely chopped
  2. Add orzo; toast 1 minute, stirring constantly.
    12 oz (340 g) dry orzo
  3. Pour in vegetable broth, add salt, pepper, red pepper flakes, and Italian herbs. Bring to a lively simmer. Cook uncovered 6 minutes, stirring every 30–45 seconds so orzo doesn’t stick.
    3 1/2 cups (830 ml) low-sodium vegetable broth, 1 tsp fine sea salt, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, 1 tsp dried Italian herbs
  4. Stir in broccoli florets and oat cream. Continue simmering 3–4 minutes, stirring often, until broccoli is tender-crisp and orzo is al dente with a creamy sauce.
    3 cups (250 g) small broccoli florets, 3/4 cup (180 ml) unsweetened oat cream
  5. Off heat, fold in lemon zest, 2 tbsp lemon juice, nutritional yeast, and vegan butter (if using). Rest 1 minute to thicken; add a splash of water if too thick. Taste and add more lemon juice or salt. Garnish with
    zest of 1 lemon, 2–3 tbsp fresh lemon juice, 3 tbsp nutritional yeast, 1 tbsp vegan butter, 2 tbsp chopped fresh parsley, water

Nutrition per serving (estimated)

Calories460kcalCarbohydrates68gProtein12gFat12gSaturated Fat2.2gPolyunsaturated Fat2.4gMonounsaturated Fat6.6gSodium640mgPotassium380mgFiber5gSugar4gVitamin A1250IUVitamin C45mgCalcium85mgIron2.1mg

Notes

  • Sauce too thick? Stir in hot water or broth, 1–2 tbsp at a time. Too thin? Simmer 1–2 minutes more.
  • Cream options: unsweetened oat cream for neutral taste; coconut milk for richer body.
  • Add-ins: peas or spinach (last 1–2 min); capers for briny pops.
  • Gluten-free: use GF orzo; start checking doneness 1–2 minutes earlier.
  • Storage: 3 days in the fridge; reheat gently with a splash of water.
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