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Instructions
1. Cook the Orzo
- Bring a pot of salted water to a boil and cook the orzo according to the package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Toss in the diced zucchini and cherry tomatoes, cooking for 3-4 minutes until slightly softened.
3. Make the Lemon Sauce
- Add the vegetable broth to the skillet, stirring to combine with the vegetables.
- Stir in the cooked orzo, lemon zest, and juice. Cook for 2-3 minutes, allowing the flavors to meld together.
4. Season and Garnish
- Season with salt, black pepper, and nutritional yeast if using.
- Sprinkle fresh parsley over the dish and give it a final stir.
Serving Suggestions
- Enjoy as a standalone main dish or pair with a crisp green salad.
- Serve alongside grilled vegetables or plant-based protein like tofu or tempeh.
- It’s also a delightful side dish for any Mediterranean-inspired meal.
Recipe Variations
- Add Greens: Stir in fresh spinach or kale for added nutrients.
- Boost Protein: Add cooked chickpeas or white beans for a heartier dish.
- Try Different Veggies: Swap zucchini and tomatoes for asparagus, peas, or artichoke hearts.
Why This Recipe Works
The beauty of this Vegan Lemon Orzo lies in its simplicity and vibrant flavor. The orzo’s creamy texture perfectly complements the tanginess of lemon and the freshness of the vegetables. It’s a satisfying plant-based dish that doesn’t compromise on taste or nutrition.
Make this recipe for a quick, healthy, and absolutely delicious meal that will brighten up your table—and your day! 🌱🍋
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