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### **Instructions**
#### **1. Cook the Orzo**
– Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and set aside.
#### **2. Sauté the Vegetables**
– In a large skillet, heat olive oil over medium heat.
– Add the minced garlic and sauté for 30 seconds until fragrant.
– Toss in the diced zucchini and cherry tomatoes, cooking for 3-4 minutes until slightly softened.
#### **3. Make the Lemon Sauce**
– Add the vegetable broth to the skillet, stirring to combine with the vegetables.
– Stir in the cooked orzo, lemon zest, and juice. Cook for 2-3 minutes, allowing the flavors to meld together.
#### **4. Season and Garnish**
– Season with salt, black pepper, and nutritional yeast if using.
– Sprinkle fresh parsley over the dish and give it a final stir.
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### **Serving Suggestions**
– Enjoy as a standalone main dish or pair with a crisp green salad.
– Serve alongside grilled vegetables or plant-based protein like tofu or tempeh.
– It’s also a delightful side dish for any Mediterranean-inspired meal.
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### **Recipe Variations**
– **Add Greens:** Stir in fresh spinach or kale for added nutrients.
– **Boost Protein:** Add cooked chickpeas or white beans for a heartier dish.
– **Try Different Veggies:** Swap zucchini and tomatoes for asparagus, peas, or artichoke hearts.
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### **Why This Recipe Works**
The beauty of this **Vegan Lemon Orzo** lies in its simplicity and vibrant flavor. The orzo’s creamy texture perfectly complements the tanginess of lemon and the freshness of the vegetables. It’s a satisfying plant-based dish that doesn’t compromise on taste or nutrition.
Make this recipe for a quick, healthy, and absolutely delicious meal that will brighten up your table—and your day! 🌱🍋
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