Looking for a quick, cozy weeknight dinner? Look no further because this Cheesy Broccoli Orzo Bake is all you need! Comfort food at its finest but made with wholesome ingredients. I’ll let you in on a little secret: there’s NO dairy in this meal! It’s all completely plant based! Whole wheat orzo toasted with garlicky broccoli, cooked to perfection in a creamy cheese sauce, that’s secretly packed with veggies. SO GOOD. Make sure you save this and give it a try!!
Cheesy Broccoli Orzo Bake
- 1 tbsp olive oil
- 1 yellow onion, chopped
- Salt and pepper
- 1 lb dry whole wheat orzo pasta
- 3 cups broccoli, cut into florets
- 2 tbsp thyme leaves
- 2 cups vegetable broth
- 1 tsp garlic powder
- 1/2 tsp cayenne
- Shredded vegan cheddar cheese
Cheese Sauce
- 3 cups cauliflower florets
- 3 garlic cloves
- 1 cup raw cashews
- 1 cup water
- 1/2 cup nutritional yeast
- 1/4 cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp sea salt
- 1/4 tsp turmeric
- Freshly ground pepper
Preheat the oven to 425 degrees F. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the orzo, broccoli, and thyme, and cook until golden and toasted, 5 minutes. Add the broth, garlic powder, cayenne, and a large pinch each of salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
Meanwhile, make the cheese sauce. Steam the cauliflower until tender and add to a blender along with all the remaining ingredients. Blend until completely smooth, about 5 minutes.
Once the orzo is cooked, stir in the cheese sauce. Scatter the shredded cheese (if using) overtop of the orzo dish. Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh thyme and basil.
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