Name: Creamy Vegan Orzo with Caramelized Onions and Kale Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 cups Orzo Pasta; to taste Salt; to taste Ground Black Pepper; 1 tablespoon Olive Oil; 1 cup White Onion, sliced; 1 Sweet Potato, peeled and chopped; 1/2 Butternut Squash, peeled and chopped; 1 cup Vegetable Broth; 1 tablespoon Soy Sauce; 1/2 teaspoon Paprika; 1 cup Kale, chopped; 1 handful Cherry Tomatoes, halved

Introduction

This Creamy Vegan Orzo with Caramelized Onions and Kale is a comforting and flavorful dish perfect for a nourishing weeknight meal. It combines tender orzo pasta with a silky sweet potato and butternut squash sauce, enhanced by the sweetness of caramelized onions and the earthiness of kale. Simple, satisfying, and entirely plant-based.

The image shows a white pot filled with a cooked risotto-like dish made of orzo pasta mixed with small green herbs and pieces of mushrooms, all coated in a rich, slightly orange-tinted sauce with a soft, creamy texture. A bright orange spatula is partially immersed in the pot. Below the pot, there is a white bowl holding a small serving of the same orzo dish, topped with a few halved cherry tomatoes and a small green herb garnish on top. The pot and bowl are placed on a red and white checkered cloth, which rests on a white marbled surface, and two silver spoons lie beside the cloth. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Cook the orzo pasta in boiling water for about ten minutes, until tender. Drain, cover, and set aside to keep warm.

Step 2: Heat olive oil over low-medium heat in a medium skillet. Add the sliced white onion and cook slowly for about twenty minutes, stirring frequently to caramelize the onions until they are soft and browned. Lower the heat if the onions start to crisp.

Step 3: While the onions cook, bring a large pot of water to a boil. Add the peeled and chopped sweet potato and butternut squash. Cook until fork tender, about 10 to 15 minutes.

Step 4: Drain the cooked sweet potato and squash and transfer them to a blender. Add the vegetable broth, soy sauce, paprika, salt, and black pepper. Blend until smooth. Taste and adjust seasoning as necessary. Keep the sauce covered and warm.

Step 5: Remove the caramelized onions from the skillet. In the same pan, add the chopped kale and cook over medium heat for about three minutes, until the kale turns bright green and slightly wilts.

Step 6: In a large bowl or the skillet, combine the cooked orzo, kale, caramelized onions, and the sweet potato squash sauce. Mix gently to combine and heat through if needed.

Step 7: Serve warm and garnish with halved cherry tomatoes. Enjoy your creamy vegan orzo with love!

Tips & Variations

For extra creaminess, stir in a splash of coconut milk or your favorite plant-based cream before serving.

Try adding a pinch of smoked paprika or cayenne pepper to the sauce for a subtle smoky or spicy kick.

If you can’t find orzo, small pasta shapes like ditalini or orrechiette work well as substitutes.

Use fresh kale stems removed for a more tender texture, or substitute with baby spinach for a milder green.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen sweet potato, butternut squash, and kale can be used if fresh is not available. Just adjust cooking times accordingly to ensure they are fully cooked and tender before blending or mixing.

Is this dish gluten-free?

Traditional orzo pasta contains gluten. To make this recipe gluten-free, substitute orzo with a gluten-free pasta or a similar grain such as quinoa or rice pasta.