No one needs to know how easy this creamy, pumpkin-y vegan orzo recipe is. You can serve this one-pot entree on a busy weeknight or at the holiday table.
Servings 6
Author Becky Striepe
Ingredients
1 ⅓cupdry orzo
115 ounce canwhite beansdrained and rinsed
¼cupolive oil
1cupdiced sweet onion
1cupshredded carrots
6clovesgarlicminced
2cupskalechopped super fine in a blender or food processor
115 ounce canpumpkin
⅓cupsoy milkYou can also use almond or oat milk.
1teaspoondried sage
salt and pepperto taste
roasted, salted pumpkin seedsoptional
Instructions
Preheat the oven to 350F.
Bring 6 cups of water to a rolling boil. Add the orzo and beans, and cook, stirring often, for 8-9 minutes, until the orzo is tender. Drain and rinse.
Heat the oil in a Dutch oven on medium high. Sauté the onion, carrots, and garlic until the onions begin to soften, 5-7 minutes. Add the kale and cook a few more minutes to soften.
Turn off the heat, and stir in the orzo and beans, pumpkin, vegan milk, and sage. Stir really well, so everything is nice and incorporated. Taste, then season with salt and pepper.
Bake for 30 minutes, uncovered, then top with the pumpkin seeds (if you’re using them), and serve.
Notes
Leftovers will keep for 3-5 days in the fridge in a covered container. To reheat, pop a bowlful into the microwave.