Vegan Lemon Orzo with Zucchini Parmesan
Ingredients
- 2 tbsp vegan butter
- 1 large onion, diced
- 3 cloves garlic
- 2 tsp dried thyme
- 1 tsp dried basil
- 8 oz dry orzo
- 3 medium zucchini, shredded
- 2 cups vegetable broth
- juice and zest of 1 lemon
Hemp parmesan
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/3 cup raw hemp seeds
- 1/4 cup nutritional yeast
Preparation
Combine all the hemp parmesan ingredients in a food processor and pulse into a sand-like mixture. Set aside.
In a large pot, heat the vegan butter and saute the onion and garlic until fragrant.
Stir in dried thyme and basil with the orzo, and toast the orzo for 2-3 minutes.
Stir in shredded zucchini and vegetable broth, then cover the pot. Simmer for 7-8 minutes and stir occasionally.
Mix in the lemon juice and zest along with the vegan parmesan.
Once the orzo is cooked through, serve warm and enjoy!
