You’ve asked me for more easy meals, and I think this Vegan One-Pot Mediterranean Orzo might be the perfect midweek dinner. It’s so cozy, packed with veggies and goodness from the lentils, and best of all, it comes together in 30 minutes in just one pot! And I didn’t even use the mini blender… Seriously, this might be the fewest dishes we’ve ever had to wash after making dinner! Best of all, each serving contains 22 g of protein and 14 g of fiber to keep you full and satisfied.
I used the idea of lentil bolognese with its rich tomato flavor and made it just slightly more decadent by adding porcini flavor for that little je ne sais quoi touch. A proper hug in a bowl, you wouldn’t guess it’s mostly made from pantry ingredients.
Why This Recipe Works
- Simple ingredients from your pantry come together to create a comforting meal.
- Nutrition-packed with lentils and vegetables, offering a wholesome balance.
- One-pot wonder for easy cleanup and straightforward cooking.
- Flavorful twist on a classic dish, making it exciting and new.
- Versatile with options for substitutions and additions to suit all tastes.
Ingredient Notes
- Orzo (Risoni): A small rice-shaped pasta that’s great for quick meals. For a gluten-free option, choose any small gluten-free pasta.
- Lentils: Nutritious and rich in protein; you can substitute with dry TVP for an even higher protein content.
- Porcini Mushrooms: Adds a depth of umami flavor. Including dry mushrooms is a great way to add strong flavors to a dish without breaking the bank; a little goes a long way! We are adding them dry in this recipe, but if you ever need to rehydrate them first, make sure to save the water, aka “mushroom stock,” to use as you would use vegetable stock in another recipe. It’s packed with flavor.
- Rosemary: This anti-inflammatory herb enhances the dish with its aromatic touch.
Step-By-Step Instructions
Start by heating olive oil in a large pot and cooking the onions until slightly brown. Add carrot, zucchini, mushrooms, garlic, porcini, tamari, rosemary, red pepper flakes, salt, and pepper, cooking covered. Stir in the orzo, lentils, and tomatoes, adding water or vegetable stock, and cook until the orzo is tender. Finish with fresh basil and serve with toasted pinenuts, vegan parmesan, and optional grilled broccolini.
Variations and Tips
- Budget-friendly soup: Omit the pinenuts and add 2 extra cups of vegetable broth to stretch it into a delicious soup.
- Add greens: Stir in spinach or kale for extra nutrients.
- Kid-friendly: Remove chili flakes and tamari, and finely shred vegetables for a meal kids will adore.
- High-Protein option: replace the lentils with 1 cup of TVP mince that you can rehydrate in veg stock
- Leftover-friendly: It’s just as good the next day, perfect for a cozy work lunch. Store in the fridge in an airtight container.
- Gluten-free option: Use gluten-free pasta to cater to dietary needs.
- Porcini mushroom alternative: Substitute with other dried mushrooms, olives, or sundried tomatoes for varied flavors.
- If you like this recipe, you’ll also love our One-Pot Creamy Pesto Orzo, or Meghan Markle One-Pot Pasta Recipe.
Why You’ll Love This Vegan One-Pot Orzo Bolognese
- Hearty
- Nutritious
- Easy
- Flavorful
- Versatile
One-Pot Mediterranean Orzo Bolognese
Equipment
Ingredients
- 1 tsp (5 ml) olive oil
- 1 medium yellow onions - finely diced
- 1 medium carrots - finely diced
- 1 medium zucchini - finely chopped
- 4 white button mushrooms - chopped
- 3 garlic cloves, - peeled and finely chopped
- 0.3 oz (8 g) dry chopped Porcini mushrooms - see notes
- 1 tsp (5 ml) tamari - reduced sodium preferred
- 1 rosemary sprig
- ¼ tsp (0.5 g) red chili flakes - add up to ½ tsp if you like it hot
- ¼ tsp (1.5 g) sea salt flakes
- ¼ tsp (1.25 g) freshly cracked black pepper
- 7 oz (200 g) dry orzo (Risoni)
- 1.5 cups (300 g) cooked lentils
- 14 oz (400 g) chopped tomatoes
- 2.5 cups (590 ml) water or vegetable stock - low sodium preferred
To Serve
- 2 tbsp (20 g) toasted pine nuts
- 1 handful fresh basil
- vegan parmesan - optional
- grilled broccolini or broccoli - optional
Instructions
- In a large pot on medium heat, heat the olive oil. Add the onions and cook for 3 minutes, until slightly brown.
- Add the carrot, zucchini, mushrooms, garlic, dry porcini, tamari, rosemary, chili flakes, salt, and pepper. Cook covered for 5 minutes.
- Reduce the heat slightly, add the orzo, lentils, tomatoes, and 2.5 cups (590 ml) of water, stir well, and cover for 10 to 12 minutes, stirring occasionally. You will notice that most of the water has been absorbed. Test the pasta to ensure it is cooked enough; it may take a bit longer to cook than you might be accustomed to when just boiling in water.
- Turn off the heat, remove the rosemary sprig, and stir in the fresh basil. Serve topped with toasted pinenuts, vegan parmesan, and grilled broccolini if using. Enjoy!
Notes
Video
FAQ
Yes, simply use gluten-free pasta instead of traditional orzo.
Yes, other dried mushrooms, chopped olives, or sundried tomatoes make great substitutes.
Avoid chili flakes and tamari, and finely shred the vegetables.
Absolutely, it’s even more delicious the next day!
Yes, substituting lentils with dry TVP rehydrated in vegetable stock is a great option.
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This is one of my favourites. So easy, one pan, really filling and the whole family loves it, So much flavour! Thanks again Sarah – I’m slowly working my way through ALL your recipes x
Hi Nicole, that makes me so happy! Can’t wait to hear what you try next 😍
Hi!
Any idea on non-tomato version?
Tnx
Hi Zed, you might like these recipes instead:
https://plantbaes.com/one-pot-creamy-pesto-orzo/
https://plantbaes.com/high-protein-marry-me-orzo/ (skip the sundried tomatoes)
This definitely tastes better the following day! Found the mushroom beefy flavour overpowering on the actual day I made it…. But next day it had mellowed…. Beautiful light dish!
Hey Erica, I’m very happy you enjoyed it 💚