Vegan Butternut Orzo with Greens

Vegan Butternut Orzo with Greens

If you’ve ever had risotto than you know the process can be dreadful but this creamy dish gives you all that the risotto would but a simplified alternative.

The combination of sweet Butternut Squash, the starchy Potato and vegetable stock gives such a creamy result. The seasoning just add an extra kick! It’s a great recipe for a busy weeknight dinner that can also double as lunch that can be prepped for the remaining days in your busy week.


Cooking the Orzo Pasta:

Just wanted to show what Orzo is for those who have never seen or used it before. 

In a large pot of salted water, add 2 cups of dried Orzo and bring the water to a boil. Cook as directed on package usually between 8-10 minutes.

Drain and rinse with cold water to stop the cooking process. Then just set it aside until you’re ready to use it.

 

Preparing the Butternut & Potato Sauce:

Next, add your chopped butternut squash and choice of chopped potato to a pot of boiling water. Boil until tender about 15-20 minutes. Drain and add to your high speed blender when done.

While your vegetables are boiling, start making the sauce.

Add vegetable stock, liquid aminos, paprika, garlic and onion powders to the high speed blender container. Set aside until your squash and potatoes are fully cooked.

Once your squash and potato is cooked add to the high speed blender.

Pulse the sauce ingredients about 1 minute until it’s fully smooth and creamy. Set the sauce aside until ready to use.

 

Preparing the Greens:

In either a small pot of boiling water {10 minutes} or a microwave safe dish {2 minutes} add your frozen broccoli and sweet peas. Cook and drain. Set the vegetables aside until ready to add in.

Now, in a skillet add your chopped kale with some vegetable stock. Just enough to steam the kale. Let it steam covered about 5 minutes. Remove from heat.

Serving the Butternut Orzo & Greens:

Now to a large mixing bowl add your cooked Orzo, carmelized onions, steamed kale, broccoli, sweet peas and mix everything to combine and distribute throughout the Orzo.

Then add your butternut and potato sauce. Fold the sauce into the mixture and combine.

Divide between serving dishes and enjoy.


Print Recipe
Vegan Butternut Orzo with Greens
This dish is similar in texture to that of risotto with its creamy butternut squash and potato sauce and variety of greens mixed in.
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
For the Butternut & Potato Sauce:
For the Greens:
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
For the Butternut & Potato Sauce:
For the Greens:
Instructions
Cooking the Orzo Pasta:
  1. In a large pot of salted water, add 2 cups of dried Orzo and bring the water to a boil. Cook as directed on package usually between 8-10 minutes.
  2. Drain and rinse with cold water to stop the cooking process. Then just set it aside until you’re ready to use it.
Preparing the Butternut & Potato Sauce:
  1. Next, add your chopped butternut squash and choice of chopped potato to a pot of boiling water. Boil until tender about 15-20 minutes. Drain and add to your high speed blender when done.
  2. While your vegetables are boiling, start making the sauce. Add vegetable stock, liquid aminos, paprika, garlic and onion powders to the high speed blender container. Set aside until your squash and potatoes are fully cooked.
  3. Once your squash and potato is cooked add to the high speed blender.
  4. Pulse the sauce ingredients about 1 minute until it’s fully smooth and creamy. Set the sauce aside until ready to use.
Preparing the Greens:
  1. In either a small pot of boiling water {10 minutes} or a microwave safe dish {2 minutes} add your frozen broccoli and sweet peas. Cook and drain. Set the vegetables aside until ready to add in.
  2. Now, in a skillet add your chopped kale with some vegetable stock. Just enough to steam the kale. Let it steam covered about 5 minutes. Remove from heat.
Serving the Butternut Orzo & Greens:
  1. Now to a large mixing bowl add your cooked Orzo, carmelized onions, steamed kale, broccoli, sweet peas and mix everything to combine and distribute throughout the Orzo.
  2. Then add your butternut and potato sauce. Fold the sauce into the mixture and combine. Divide between serving dishes and enjoy.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Looking for Something Different

Vegan “Fish” Fillet Sandwich & Tartar Sauce This sandwich is simply amazing! It’s not too complicated to make, you just need a wet batter and breadcrumb mixture that you can really use to get th...
Vegan Mustard Maple Tempeh This is just another great version of my baked tempeh. If you’re in the need for a more subtle but sweet and tangy flavor this is the one for you! ...
Vegan Tofu & Broccoli Quinoa Bowl My all time favorite take out is Chinese Food. It was just about every week that we would order out. Whether it was for lunch or dinner my meal was al...
Vegan Sriracha Buffalo Seitan Nuggets So yesterday I made a similar sandwich that helped me replace my old chicken sandwich to this cruelty free version and it was so so good! Especially w...

Related Posts

Raw Vegan Pumpkin Pie Energy Balls

Raw Vegan Pumpkin Pie Energy Balls

Energy balls happen to be my go to snack when I’m craving something sweet. Pumpkin is just my weakness. I can eat pumpkin in the summer although it’s nothing like eating pumpkin during the fall in the crisp fall breeze. Yes I love fall and […]

Raw Vegan Nut Butter Energy Balls

Raw Vegan Nut Butter Energy Balls

I make this recipe almost weekly or a couple times a week. They are perfect for a on the go breakfast, quick snack between meals or an after school snack for the little ones. They are packed with ingredients that are good for you {and […]




x Shield Logo
This Site Is Protected By
The Shield →