Bright, creamy, lemony, full of fresh spinach and yellow squash, and GLUTEN FREE. The perfect summer meal! Serve leftovers cold over a bed of lettuce and chopped tomatoes.
Let’s cook!
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Vegan Lemon Orzo with Spinach and Squash, Gluten-Free
Ingredients:
Cooking spray
2 shallots, diced
2 garlic cloves, diced
2 cups gluten free orzo
3-4 cups fresh spinach
2 yellow squash, diced (do not remove skin)
1 cup frozen peas (optional)
4 cups veggie broth
the juice of one lemon, and 1 Tbsp. zest
1-2 Tbsps. Nutritional Yeast
Salt and pepper to taste
Instructions:
In a large skillet, add a few sprays of cooking spray and a bit of veggie broth (1 Tbsp) . Sauté the shallots for 2-3 minutes. Add the garlic and cook for another minute.
Add the orzo to the pan and toast for 2-3 minutes, stirring often.
Add one-third of the veggie broth and bring to a simmer. Lower the heat and cook, stirring often until the liquid is absorbed.
Repeat this process twice more, stirring the rice until the liquid is absorbed. When adding the last 1/3 of the broth, add in the spinach, squash and optional peas. Continuing stirring and cooking down the liquid. Add in the Nutritional Yeast and lemon juice.
Top with lemon zest.
You should have a very creamy orzo pasta packed with plant based goodness!
This also tastes amazing topped with toasted pine nuts. It is great the next day as a cold salad – add some chopped tomatoes and enjoy!
Enjoy!
Vegan Lemon Orzo with Spinach and Squash, Gluten-Free
Ingredients
- Cooking spray
- 2 shallots diced
- 2 garlic cloves diced
- 2 cups gluten free orzo
- 3-4 cups fresh spinach
- 1 cup frozen peas optional
- 2 yellow squash, diced (do not remove skin)
- 4 cups veggie broth
- the juice of one lemon and 1 Tbsp. zest
- 1-2 Tbsps. Nutritional Yeast
- Salt and pepper to taste
Instructions
-
In a large skillet, add a few sprays of cooking spray and a bit of veggie broth (1 Tbsp) . Sauté the shallots for 2-3 minutes. Add the garlic and cook for another minute.
-
Add the orzo to the pan and toast for 2-3 minutes, stirring often.
-
Add one-third of the veggie broth and bring to a simmer. Lower the heat and cook, stirring often until the liquid is absorbed.
-
Repeat this process twice more, stirring the rice until the liquid is absorbed. When adding the last 1/3 of the broth, add in the spinach, squash and optional peas. Continuing stirring and cooking down the liquid. Add in the Nutritional Yeast and lemon juice.
-
Top with lemon zest and more Nutritional Yeast.
