Vegan Orzo Recipe

Easy vegan orzo recipe you can serve as snack, lunch or dessert.

Course Main Course, Side Dish

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 1 40

Total Time 2

Servings

Calories 517kcal

6 cloves garlic
½ teaspoon salt
1-2 tablespoon brown sugar I used brown muscovado sugar
2 tablespoon olive oil Or other vegetable oil
½ teaspoon chilli powder
7 red peppers
400 g orzo
10 leaves basil adjust to taste, use more if you prefer a stronger basil flavour

Make your marinade by combining crushed garlic cloves, salt, brown sugar, oil and chilli powder. Mix well and set aside for later.
Slice your peppers. I recommend slicing them lengthwise as this way all the pieces will be roughly the same size. Try to slice them thin.
Cover peppers well with your marinade. Use hands to rub in all the marinade well and distribute it equally across all your pepper slices.
Bake at 170°C / 338°F (fan oven) for 2 hours. Remember to set an alarm for every 20 minutes to stir your peppers very well.
In the meantime, make your vegan parmesan by blending cashews, chilli powder, onion powder, garlic powder, almond flakes, nutritional yeast, and salt. Set aside for later.
Once you've only got about 15 minutes of roasting left, cook your orzo according to instructions on your orzo packet. Drain and add the roasted peppers. Stir well.
Once your orzo is cooked, make sure to add the liquid that remained at the bottom of your oven dish. This will be packed with flavour. If, for some reason, not enough liquid is left, add a drizzle of oil.
Top off with basil. Mix very well. Serve with plenty of your DIY vegan parmesan and enjoy!

If you can, use a deep oven dish. This means your peppers will be stacked on top of each other, trapping the heat.
Don't forget to stir your orzo really well.
If you're not making the vegan parmesan, make sure to add more salt to your sauce.
When serving basil, crunch it up in your hands or cut it thinly as this will help release more flavour.