Vegan Broccoli Cheddar Orzo
This flavorful vegan broccoli cheddar orzo combines tender orzo pasta, crisp broccoli florets, and a luxuriously creamy vegan cheddar sauce that harmoniously blends savory and cheesy notes. This is a cozy and comforting meal you will love for an easy dinner or side dish.
What you’ll love about this recipe:
If you love broccoli cheddar soup, you will love this heavenly cheesy broccoli orzo dish! It gets super creamy with the melted vegan cheddar shreds, milk, and touch of vegan parm. This is the perfect recipe for a one-pot meal for the weeknight! Not only is this a great dinner recipe, but it can also be served as a side dish for other meals.
If you love this cozy dish, check out these other comfort food recipes:
- This Creamy Tomato Gnocchi Soup is one of my favorite recipes of all time.
- Curl up with a cozy bowl of Savory Sage Mushroom Lentil Stew that will be one of your new favorite meals.
- For a quick dinner try out this 15 Minute Miso Dumpling Soup.
Ingredients
Ingredient notes:
- Orzo: This pasta resembles small rice grains but is actually a pasta. It works well in lots of dishes. You can use regular orzo or whole wheat orzo. You can even find a gluten-free orzo on Amazon if needed. If you love orzo you should check out my Instant Pot Lemon Garlic Orzo! *You could also use another type of pasta (like cavatelli)
- Vegan cheddar cheese shreds: There are lots to choose from on the market now. In my recipe I used Violife cheddar because it melts great! This helps create that delicious creamy cheese sauce.
- Vegan parmesan cheese shreds: This is an optional addition to this recipe, but adds so much flavor! There are a few variations at some grocery stores. The most common one I see at my grocery is the one from Follow Your Heart, but Trader Joe’s also has an option.
- Vegan butter: Used for cooking the onion. You can also use olive oil instead.
- Onion: I used a sweet onion in this recipe, but you could also use a yellow onion.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: In a medium or large pot, begin heating vegan butter over medium heat. Add in diced onion and sauté until softened and slightly browned (6-8 minutes).
Step 2: Add in your minced garlic, carrots, and salt and spices. Cook for 2-3 minutes.
Step 3: Pour in your orzo and vegetable broth. Add in the dijon mustard. Bring to a boil then lower heat, cover, and simmer for 5 minutes, or until orzo is al dente.
Step 4: Add in the milk and broccoli florets. Give it a good stir. Cover for another 4-5 minutes until broccoli is cooked through.
Step 5: Stir in the vegan cheddar shreds and parm until you have a creamy and cheesy orzo.
Serve your broccoli cheese orzo right away. Feel free to sprinkle some freshly ground pepper on top, nutritional yeast, or vegan parm! You can also add some herbs like italian seasoning.
▶︎For another delish side dish, try out these Bang Bang Brussel Sprouts!
❓Recipe FAQs
Store in an airtight container in the fridge for up ro 4 days. Reheat in the microwave or stovetop. If dry, add in 1 tbsp of water.
I do not recommend freezing this recipe.
Lots of grocery stores now carry vegan cheese options. My personal favorite is Violife Just Like Cheddar Shreds because it gets a super melty texture. I use Follow Your Heart Shredded Vegan Parmesan (not grated) because its very accessible where I live. If you live near a Trader Joe’s check out their Vegan Parmesan Shreds.
To enhance the protein content of vegan broccoli cheddar orzo, consider incorporating tofu or tempeh by sautéing or baking them, and add additional texture and protein with options like edamame or chickpeas. Canned chickpeas or white beans are quick and convenient choices.
Top your vegan broccoli cheddar orzo with toasted breadcrumbs, chopped nuts, or a sprinkle of vegan Parmesan or nutritional yeast for added texture and depth of flavor.
You can serve this on it’s own or with a sandwich like my tempeh sandwich. You can also makes some veggies on the some like this roasted broccoli and zucchini or asparagus and carrots!
Pro Tips
- Consider adding in other herbs or spices like thyme or rosemary. If you like a little heat add some cayenne pepper.
- Chop broccoli florets into smaller pieces. It tastes better with this recipe than having giant broccoli florets throughout your orzo. You can also use frozen broccoli but I think fresh broccoli is much more vibrant and crisp in this recipe.
- Add in more veggies like zucchini or cherry tomatoes to your creamy broccoli cheddar orzo.
More Quick Recipes
Short on Time? Try these 15 minute recipes!
▶︎Love cheese (just without the dairy)? Try out this incredible Vegan Queso!
Vegan Broccoli Cheddar Orzo
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Ingredients
- 1 tbsp vegan butter
- 1 medium onion diced
- 3 cloves minced garlic
- 1/2 cup shredded carrots
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp paprika
- 1 cup uncooked orzo
- 2 cups vegetable broth low sodium
- 1/2 tsp dijon mustard
- 1/2 cup non-dairy milk unsweetened (like soy or almond)
- 2 heaping cups broccoli florets cut into smaller pieces
- 1 cup vegan shredded cheddar I used Violife (melts well)
- 1/4 cup vegan parmesan shreds- plus more for topping I used Follow Your Heart.
Instructions
- In a medium or large pot, begin heating vegan butter over medium heat. Add in diced onion and sauté until softened and slightly browned (5-7 minutes).1 tbsp vegan butter, 1 medium onion
- Add in your minced garlic, carrots, and salt and spices. Cook for few minutes.3 cloves minced garlic, 1/2 cup shredded carrots, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1/4 tsp paprika
- Pour in your orzo and vegetable broth. Add in the dijon mustard. Bring to a boil then lower heat, cover, and simmer for 5 minutes.1 cup uncooked orzo, 2 cups vegetable broth, 1/2 tsp dijon mustard
- Add in the milk and broccoli florets. Stir until combined. Cover for another 4-5 minutes until broccoli is cooked through.1/2 cup non-dairy milk, 2 heaping cups broccoli florets
- Stir in the vegan cheddar shreds and parm until it is melty and creamy.1 cup vegan shredded cheddar, 1/4 cup vegan parmesan shreds- plus more for topping
- Enjoy right away. Feel free to sprinkle some freshly ground pepper on top and/or nutritional yeast.
Video
Notes
- This is a great dish as it is, but if you want more protein consider adding tofu or tempeh by sautéing or baking them, and add additional texture and protein with options like edamame or chickpeas. Canned chickpeas or white beans are quick and convenient choices.
- Cut your broccoli florets into smaller pieces. It tastes better with this recipe than having giant broccoli florets throughout your orzo.
Such a cozy and delicious recipe for when you want something wholesome but comforting. I love the addition of grated carrot and little pieces of broccoli in this!
Thanks for your kind review Louise!
I made this for dinner last night and I haven’t shut up about it. Soooo delicious!!! I followed the recipe exactly but also tossed in some vegan chick’n nuggets because I’m allergic to elegance and style. This is getting adding to the dinner rotation for sure!
YUM! That sounds like the ultimate comfort food!!
This was so good! I was hesitant to try because I honestly have not enjoyed vegan cheddar in the past, but per recipe recommendations of Violife brand, you couldn’t even tell it was dairy free. Instead of vegan parm, I used up the rest of my dairy free borsin cheese that I had sitting in my fridge.
So yummy!
Hi Meaghan,
Thanks so much for your review! Yes the Violife cheddar shreds are AMAZING! So happy you enjoyed the recipe 🙂
-Allie
This was delicious! Very creamy. I didn’t use vegan cheese, I use dairy cheese, so that may affect the taste, but I loved it.
Also, can every single person who writes recipes copy the way you write them?! I loved that I didn’t have to go back and look at the measurements every 5 seconds while cooling!! 10/10
So glad you enjoyed it Lacey!
I’m happy you find the measurement additions helpful 🙂 I know I love them!!
Absolutely loved it and even my non-vegan friends were impressed.
Thanks for your review Lala!
I’m a beginner cook and this was so simple yet delicious! Thank you!
Thanks Kelly! Yes it’s so easy – glad you enjoyed.
I loved how creamy and comforting this was! I love how the colors of the carrots and broccoli popped out and made the dish look vibrant and inviting!
Thanks Thea – glad you enjoyed it 🙂
Used Brussels Sprouts and red peppers didn’t have broccoli on hand. I also added some crumbled tempeh. Tasted really good even the non vegans in the house enjoyed. Only complaint was they wanted more. Well if I’d known they were gonna eat it I would have made a double batch.
Haha My husband ate most of my leftovers and I totally wish I had doubled it too!! Love the idea of brussels, red peppers, and tempeh for some protein. Glad you (and others) enjoyed it 🙂
Super easy to make and SUPER delicious! Thank you so much for sharing this!!
Thanks so much Tula! Appreciate your review 🙂
Sounds silly but is it the same measurements for dairy items as well? I love the idea/recipes but I don’t much of a variety for non dairy items.
Yes you can customize to your own diet preference 🙂 Same measurements
Super easy and really tasty! My husband initially said he does not like orzo. After having this, he said he really liked it! This recipe is super creamy, delicious, and simple. I added chickpeas for extra protein, and it turned out great!
Thanks Emily! Glad your husband enjoyed it too!!
Loved this recipe! Substituted orzo with pasta and loved how simple it was to make! Will definitely add it to my meal prep ideas 🙂
Thanks for your review Maggie! 🙂
10/10
Iv been trying a lot of new recipes lately and this has been the best one in weeks. A true 30 minute meal, and tastier and more filling than the soup. I used grated parmesean against the directions of the recipe and thought it came out great, not sure why that note is in there.
So glad you enjoyed it Cindy!!!