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One Pot Creamy Vegetable Orzo

A simple vegan dish which makes a great family meal, all made in one pot

Dairy / soya / egg / nut free.

Serves 2 adults & 2 children

Takes 20 - 25 minutes

Storage: keeps covered in fridge for 2 days, freeze for up to 3 months.


- 300g orzo pasta

- 2 leeks

- 1 garlic clove (or 1 tsp garlic puree)

- 100g spinach leaves

- Handful of cherry tomatoes (around 10)

- 700ml boiling water

- 2 (low salt) veggie stock cubes (check no milk or soya)

- 2 tbsp vegan cream cheese (I used Sainsburys free from)

- 1 tbsp olive oil


  1. Prep your veg - wash and trim the leeks, cut lengthways then into strips. Dice the garlic finely. Cut the tomatoes into quarters

  2. Heat the oil in a large pan then add the leeks and cook, stirring, for 3-4 minutes until softened

  3. Add the garlic and tomatoes, cook for a further 2 minutes

  4. Add the orzo, the boiling water and crumble the stock cubes into the pan. Stir well then cover with a lid

  5. Cook for 10-15 minutes, stirring regularly, until the liquid has nearly all absorbed and the orzo is cooked

  6. Wash and chop the spinach roughly, add to the pan with the cream cheese, stir to combine and serve


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