If you’re looking for a simple one pan dinner that’s nutritionally complete, this vegan orzo skillet is just the thing. It’s got hidden cauliflower melted into the silky orzo, plus optional chickpeas for a bit of extra protein and fibre. And charring the lemon before you start is so easy but feels a bit fancy!
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You might think that since I’m a plant-based dietitian who writes cookbooks, every dinner I make is super involved…but I’m gonna be real with you: I’m also a working mom who just needs to get dinner on the table every night. So I fall hard for the little hacks that make a Tuesday night dinner feel like so much more. And this vegan orzo skillet has TWO of them!
The first is charring a whole lemon on the skillet before you cook. Takes like 3 minutes, you kinda feel like a chef doing it, and it transforms the tart acidity in the lemon into something a bit richer and moodier. Total win.
Then, you’re gonna melt in some riced cauliflower to get some veg in without messing with all that silky goodness you’ve got going on with the orzo. Think risotto, but without the fuss…and ready in about 30 minutes. PS: roughly half of that is simmering time so you can probably have the kitchen cleaned up before the orzo is done!
Sometimes, you just want a big ol’ bowl of pasta and for everyone to leave you alone. I get it. This orzo will hit the spot. Buuuut… if you want to make this dish a bit more nutritionally complete, add some canned or cooked chickpeas to boost the protein and gut-loving fibre.
Want to add a different texture and have a few more minutes? Pop some homemade roasted chickpeas into the oven before you get started with the orzo. Easy peasy.
Looking for more fun, flavourful and SIMPLE plant-based recipes? Grab a copy of my latest cookbook, Plant Magic!
How to make this weeknight friendly vegan orzo dinner
Okay, so let’s talk ingredients: you’ll need orzo (you could use any other tiny pasta like ditalini but orzo is the silkiest!). A lemon, 2 shallots, riced cauliflower (frozen or fresh), dried thyme, garlic powder, and my fave…vegetarian chicken bouillon concentrate (yes you can sub broth!). Plus chickpeas if you want!
The full + detailed recipe is below…but here are some handy step by step photos to help you figure things out!
Budget tip: buying frozen riced cauliflower saves you a couple of minutes and a dirty food processor…but I really don’t mind making my own from fresh when cauliflower is on sale!
For my gluten free friends: my beloved bouillon concentrate is NOT gluten free. So swap in GF broth for the concentrate and water OR use a GF veggie bouillon.
More plant-based one pan and one pot dinners:
Vegan Orzo Skillet with Charred Lemon
If you’re looking for a simple one pan dinner that’s nutritionally complete, this vegan orzo skillet is just the thing. It’s got hidden cauliflower melted into the silky orzo, plus optional chickpeas for a bit of extra protein and fibre. And charring the lemon before you start is so easy but feels a bit fancy!
Vegan Orzo Skillet
- 1 lemon, zested, and cut in half
- ¼ cup avocado oil, or other neutral flavoured oil
- 2 medium shallots, sliced in half lengthwise and sliced into thin half moons
- 4 cups riced cauliflower, or 1 lb (450g) fresh cauliflower
- 4 ½ cups water, divided
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 tablespoon Better Than Bouillon Veggie Chicken Concentrate, or gluten free alternative
- 2 cups orzo, gluten free if needed
- salt, for seasoning
- freshly cracked pepper
Optional
- 14 oz can chickpeas, drained and rinsed
Place a drop of oil on the cut sides of the lemon and spread it around with your finger or a brush. Place a large dry nonstick skillet over medium high heat, pop your lemons onto the skillet, cut side down.
Once they start sizzling, gently press the lemons down to maintain surface contact so they char evenly. It will take 2-3 minutes total.
Then, turn heat down to medium and add your oil and shallots. Cook for about two minutes, until they’re wilted and starting to brown, stirring often.
Now’s the time for cauliflower: pop it in the skillet with ½ cup of water and cover. You’ll cook for 5 minutes to help the cauliflower steam and soften.
Once that’s done, add the thyme, garlic powder plus a nice pinch of salt and pepper and stir through. Pour in the water and bouillon concentrate and bring to a boil.
Time to add the orzo (and chickpeas if you’re using)! Simmer and stir it often, both because orzo likes to stick but also that helps to get the starches flowing so the sauce becomes silkier. You’re looking for al dente texture, which takes 12-15 minutes.
If the water is evaporating too fast, add more, ½ cup at a time. You want it risotto-like in texture, so not dry but not soup-y.
Turn off the heat. Juice the charred lemon, then add the lemon zest and charred lemon juice to the orzo. Taste and adjust salt and pepper if needed.
If you don’t have one, a pasta pot will do just fine but orzo likes to stick, so if your pot is not nonstick, turn the heat a touch lower and be persistent with your stirring and maintaining enough water in the pot as it cooks.
desireerd.com (Article Sourced Website)
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