Description
A rich and creamy plant-based mushroom orzo stew featuring roasted potatoes, spinach, and a savory boost from Māla Girl Mushroom Brainiac. Comforting, hearty, and full of earthy flavor.
Ingredients
- 1 large russet potato
- 4 tsp olive oil, divided
- ¾ cup orzo pasta
- 1 small onion, finely chopped
- 2 tbsp plant-based butter
- 1 tsp Māla Girl Sparkle Salt
- 12 oz cremini or baby portobella mushrooms, sliced
- 2 tbsp all-purpose flour
- 3 medium sage leaves, thinly sliced
- 2 large cloves garlic, minced
- 4 tbsp Māla Girl Mushroom Brainiac
- 4 cups filtered water
- ¼ cup dairy-free heavy cream
- 1 tsp dried parsley
- 2 cups baby spinach, gently packed
- ¼ tsp red chili flakes (optional)
- Squeeze of lemon juice (optional)
Instructions
1. Preheat oven to 400°F (convect/fan). Peel the potato and dice into 2 cm cubes. Arrange on a parchment-lined baking tray, drizzle with 3 tsp olive oil, toss, and season with salt and pepper. Bake for 15 minutes, toss, then bake another 15–20 minutes until tender and lightly browned. Remove from the oven.
2. Cook the orzo according to package directions until barely al dente in salted water, then drain.
3. While potatoes and orzo cook, preheat a large pan or pot over medium heat. Add onion, plant-based butter, remaining 1 tsp olive oil, and Sparkle Salt. Stir and cook 5–6 minutes over medium to medium-low heat.
4. Add mushrooms, stir, and cook 4–6 minutes until softened and beginning to brown.
5. Add flour, sage, and garlic. Stir well, then add Mushroom Brainiac and water. Stir, cover, and bring to a gentle simmer. Let cook 4–5 minutes at a low simmer.
6. Add dairy-free heavy cream, parsley, baby spinach, orzo, roasted potatoes, and optional red chili flakes and lemon juice. Stir and cook another 1–2 minutes until heated through, then serve warm.
Notes
This dish is perfect for cozy evenings and pairs beautifully with crusty bread or a side salad.
For added creaminess, use full-fat coconut cream or cashew cream.
If you prefer a gluten-free version, substitute the orzo and flour with gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: mushroom orzo, vegan stew, plant-based comfort food, Māla Girl Mushroom Brainiac