One-Pot Mediterranean Orzo Bolognese
This One-Pot Vegan Orzo Bolognese is so nourishing and uses simple ingredients and pantry staples. It offers a delightful twist on a classic and promises a satisfying and easy-to-make meal that's sure to become a favorite in your weekly rotation.
Servings
Ingredients
- 1 tsp 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 dry chopped Porcini mushrooms see notes
- 1 tsp tamari reduced sodium preferred
- 1 rosemary sprig
- ¼ tsp red chili flakes add up to ½ tsp if you like it hot
- ¼ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 7 oz dry orzo (Risoni)
- 1.5 cups cooked lentils
- 14 oz chopped tomatoes
- 2.5 cups water or vegetable stock low sodium preferred
To Serve
- 2 tbsp 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!
Video
Notes
Porcini mushroom alternative: they bring a lot of flavors, and are one of my favorite ways to add a bit of umami to a meal. If you can't find them, you can use other chopped dry mushrooms instead. If the dry mushrooms are whole, rehydrate them first and chop them before adding them to the pot. If you want to sub the dry mushrooms, chopped olives or sundried tomatoes can be an alternative to bring extra flavor to the dish.
Nutritional Information - Per Serving
Calories 486kcal | Carbohydrates 88g | Protein 22g | Fat 7g | Sodium 517mg | Fiber 15g | Vitamin A 211IU | Vitamin C 14mg | Calcium 72mg | Iron 7mg