Vegan Mushroom Orzo

Vegan mushroom orzo is creamy, flavorful and incredibly delicious! It's the perfect light lunch for mushroom lovers or you can serve it as a side for dinner.

If you love orzo and mushrooms, this creamy vegan mushroom orzo should be right at the top of your list to try next!

What I personally love most about this recipe is that it's super easy to make and tastes just like a fancy risotto but without all the stirring.

Since orzo looks like rice but it's actually pasta, it only takes about 10 minutes to cook, and you don't have to keep stirring.

It also releases starches as it cooks for the creamiest pasta dish with mushrooms everyone will love.

What you'll need

Orzo - This little rice-shaped pasta is the star of the dish, and it gives it an absolutely delightful texture.

Mixed mushrooms - I used a mix of mushrooms here (crimini, shiitake and baby bella are all great), but any type you love would work.

Plant-based butter - Sauteeing the shallot and garlic in a bit of butter sets up a creamy base for the orzo dish and adds extra flavor.

Aromatics - I used a mix of shallots, garlic and fresh thyme to make the mushroom orzo extra flavorful.

White wine - Deglazing the pan with a splash of wine creates a delicious restaurant-quality finish. If you prefer to cook without alcohol, you can substitute with vegetable stock.

Plant-based cream - You can use oat cream, cashew cream, or soy cream to add a creamy touch to the orzo dish.

Vegan parmesan - I used my homemade vegan Parmesan, but you can use a shop-bought one, too.

Fresh basil leaves - For a final touch of brightness and flavor!

How to make creamy mushroom orzo

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Cook the mushrooms: Sauté the mushrooms in olive oil until golden brown. Work in two batches to avoid overcrowding the pan. Set them aside.

Build the flavor base: Melt the plant-based butter in the skillet and sauté the shallots, garlic, red chili flakes, and thyme. Deglaze with white wine.

Cook the orzo: Toast the orzo briefly, then add vegetable stock and cream. Simmer until the orzo is tender.

Finish the dish: Stir in the cooked mushrooms and vegan Parmesan. Season, top with basil, and serve!

What to serve with mushroom orzo

• Add a can of chickpeas or white beans for extra protein and fiber.
• Serve with your favorite grilled vegetables.
• Or as a side for vegan meatballs or sausage!

Leftovers and storage

• This is a dish that's best served immediately.
• Any leftovers will keep well in an airtight container in the fridge for up to 5 days.
• Reheat it in the microwave in short bursts until heated through or gently on the stovetop. You may need to add some veggie broth to loosen it up.

If you've tried this vegan mushroom orzo, please don't forget to rate the recipe and leave me a comment below! I'd love to hear what you thought.

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Vegan Mushroom Orzo

Vegan mushroom orzo is creamy, flavorful and incredibly delicious! It's the perfect light lunch for mushroom lovers or you can serve it as a side for dinner.

5 from 2 votes

Print Pin Rate

Course: Pasta

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Calories: 601kcal

Author: Paris | Vegan Cocotte

Ingredients 

1x2x3x

• ▢ 2 tablespoons olive oil, divided
• ▢ 1 ½ lb (700 g) mixed mushrooms, sliced
• ▢ 2 tablespoons plant-based butter
• ▢ 2 medium shallots, finely diced
• ▢ 4 garlic cloves, finely chopped
• ▢ ¼ teaspoon red chili flakes
• ▢ 1 tablespoon fresh thyme
• ▢ ½ cup (150 ml) dry white wine
• ▢ 1 ½ cup (225 g) orzo
• ▢ 4 cups (1000 ml) vegetable stock
• ▢ 1 cup (250 g) plant-based cream
• ▢ 2 tablespoons vegan Parmesan
• ▢ 8-10 fresh basil leaves, shredded
• ▢ Salt and freshly ground black pepper to taste

Instructions

• Heat 1 tablespoon olive oil in a large skillet and add half of the mushrooms. Cook until golden brown, then remove the mushrooms from the pan pan and set aside. Add the remaining olive oil and repeat with the rest of the mushrooms. Once the second batch is cooked, set aside with the rest.
  2 tablespoons olive oil

  1 ½ lb mixed mushrooms
• Melt the plant-based butter in the same skillet. Add the shallots and garlic, cooking until softened and fragrant. Stir in the red chili flakes and fresh thyme.
  2 tablespoons plant-based butter

  2 medium shallots

  4 garlic cloves

  ¼ teaspoon red chili flakes

  1 tablespoon fresh thyme
• Pour in the white wine and allow it to bubble and reduce slightly.
  ½ cup dry white wine
• Add the orzo to the skillet and toast it for a minute. Pour in the vegetable stock and plant-based cream and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the orzo is tender.
  1 ½ cup orzo

  4 cups vegetable stock

  1 cup plant-based cream
• Stir in the cooked mushrooms and vegan Parmesan.
  2 tablespoons vegan Parmesan
• Adjust the seasoning to taste and top with the shredded basil leaves. Serve immediately, with extra plant-based Parmesan on top if you like.
  8-10 fresh basil leaves

  Salt and freshly ground black pepper to taste

Nutrition

Calories: 601kcal | Carbohydrates: 67g | Protein: 16g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 1267mg | Potassium: 738mg | Fiber: 10g | Sugar: 11g | Vitamin A: 679IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg