One-Pot Mediterranean Vegan 'Beef' & Artichoke Orzo with Lemon-Herb Drizzle
Enjoy a flavorful, plant-based twist on a Mediterranean classic with vegan beef, tender artichoke hearts, and orzo, all cooked in one pot and finished with a zesty lemon-herb drizzle. Perfect for a quick, satisfying weeknight dinner in just 25 minutes.
- 12 oz vegan ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups orzo pasta (dry)
- 3 cups vegetable broth
- 1 can (14 oz) canned artichoke hearts, quartered
- 0.5 cup sun-dried tomatoes, chopped
- 3 cups baby spinach
- 2 tbsp olive oil
- 0.25 cup fresh parsley, chopped
- 1 large lemon (zested and juiced)
- 1 tsp dried oregano
- 0.75 tsp salt
- 0.5 tsp black pepper
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Instructions
In a large pot over medium heat, add 1 tbsp olive oil and sauté the diced onion for 3 minutes until translucent. Add minced garlic and cook for 1 more minute.
⏱️ 4 minutes 🌡️ mediumStir in vegan ground beef and cook, breaking it up with a spoon, until browned and heated through, about 3 minutes.
⏱️ 3 minutes 🌡️ medium-highAdd orzo, vegetable broth, artichoke hearts, sun-dried tomatoes, dried oregano, salt, and pepper. Stir well, bring to a boil, then reduce heat to a simmer. Cover and cook for 8 minutes, stirring occasionally, until orzo is al dente and most of the broth is absorbed.
⏱️ 8 minutes 🌡️ simmerStir in baby spinach and cook uncovered for 2 minutes until wilted. Remove from heat.
⏱️ 2 minutesIn a small bowl, whisk together remaining 1 tbsp olive oil, lemon zest, lemon juice, and parsley. Drizzle over the orzo mixture before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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