Vegan Broccoli Cheddar Orzo
This vegan broccoli cheddar orzo is a convenient and delicious one-pan dinner. Inspired by classic broccoli cheddar soup, this cozy casserole is a meal that basically cooks itself.
Although technically this recipe takes about 45 minutes start to finish, I count it as one of the Quickies because you only have to put in about five minutes of effort!
Speaking of quick and convenient recipes, don’t forget to PRE-ORDER PLANTYOU QUICKIES to make sure you get your copy as soon as the cookbook releases. This means the world to me and I appreciate every order – which is why I have some freebies in store for anyone who submits proof of purchase.
Why You’ll Love This Recipe
- The best part about this vegan broccoli cheddar orzo is that everything bakes together in a single dish, making cleanup almost as easy as the recipe itself.
- Who said that you had to give up your favorite comfort foods when you became vegan? This plant-based casserole has the signature flavors of broccoli cheddar soup without the dairy.
- Great for weeknights and last-minute guests as this vegan broccoli cheddar orzo practically cooks itself. Just throw everything into a casserole dish, and leave the rest to the oven.
- Kid-friendly is an understatement! When I started introducing solid foods to our baby, he adored the broccoli and orzo combination. I’m sure that older kids would love it just as much.
- Perfect for leftovers, as the flavors continue to develop while it stores in the fridge for a few days.
Key Ingredients
- Orzo creates a creamy, risotto-like texture and also cooks evenly in the oven.
- Broccoli florets make a classic pairing with cheddar flavors. They also add nutrients and a splash of color to this recipe.
- Carrots bring a subtle sweetness that balances the flavors.
- Nutritional yeast provides the cheesy flavor while keeping the recipe dairy-free.
- Non-dairy cream (use soy cream, coconut milk, or cashew cream) give the rich, velvety texture to the sauce that absorbs into the pasta.
- Vegan cheddar cheese melts over the top for the ultimate casserole finish.
Hack It!
- Use a different small pasta shape if orzo isn’t available.
- For a gluten-free version of this recipes, try it with rice, quinoa or gluten-free orzo.
- Get scrappy with your veggies. To use up leftover produce, you can swap the broccoli for cauliflower, peas, or spinach.
- Enjoy it as a main meal or serve as a side dish with mini chickpea pot pies, vegan cabbage rolls, or lentil patties.
How to Make Vegan Broccoli Cheddar Orzo
Step 1: Preheat the oven to 375F. Add the orzo, broccoli, and carrots to a large casserole dish.
Step 2: Next, pour in the broth, cream, nutritional yeast, and add onion powder, garlic powder, turmeric, salt and pepper. Stir everything together until fully mixed.
Step 3: Cover and bake for 30 minutes, until the orzo is tender and most of the liquid has been absorbed.
Step 4: Remove from the oven and add some vegan cheddar cheese. Bake uncovered for an additional 5-10 minutes. Enjoy immediately, or store in the fridge for up to 3 days.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 3 days.
Yes, although the texture of the sauce may become slightly softer after thawing. Reheat gently with a splash of broth.
Absolutely. No need to thaw first, simply add it directly to the casserole dish.
Soy cream gives the most neutral flavor, while coconut milk is really accessible. Cashew cream is another excellent option unless you have a nut allergy.
More Plant-Based Casseroles
- Vegan Meatball and Pasta Bake
- Ramen Dumpling Bake
- Mediterranean Orzo Bake
- French Onion Pasta
- Rumbledethumps
Looking for weekly meal inspiration? Join our Plant Cooking Club on Substack! It’s all about eating more plants and fiber – even when you don’t like to cook.
The Recipe: Vegan Broccoli Cheddar Orzo
Ingredients
- 1½ cups orzo pasta, uncooked
- 3 cups broccoli florets, chopped
- 1½ cup carrots, grated
- 2 cups vegetable broth
- 1½ cups cashew cream, soy cream, or coconut milk
- ½ cup nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric
- ½ tsp salt
- black pepper, to taste
- ½ cup vegan cheddar cheese
Equipment
- Large casserole dish with cover
- Cheese grater
Instructions
- Preheat the oven to 375F.
- In a casserole dish, add the orzo, broccoli, and carrots.
- Next pour in the broth, cream, nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper. Stir everything together until fully mixed.
- Cover and bake for 30 minutes, until the orzo is tender and most of the liquid has been absorbed.
- Remove from the oven and add some vegan cheddar cheese. Bake uncovered for an additional 5 to 10 minutes. Enjoy immediately, or store in the fridge for up to 3 days.
Notes
- Use a different small pasta shape if orzo isn’t available.
- For a gluten-free version of this recipes, try it with rice, quinoa or gluten-free orzo.
- Get scrappy with your veggies. To use up leftover produce, you can swap the broccoli for cauliflower, peas, or spinach.
- Enjoy it as a main meal or serve as a side dish with mini chickpea pot pies, vegan cabbage rolls, or lentil patties.