Vegan Recipes

Vegan Lemon Orzo With Asparagus

The Vegan Lemon Orzo With Asparagus is delicious; furthermore, it is best for spring and very easy to make. Additionally, it is based on plants.

Tips for making this recipe:

Give this at room temperature as a side salad or warm as an entrée. Add additional feta or keep it vegan. Now is the ideal moment to dig out any stored lemons that could be lurking in your fridge or storage area and use them.

Vegan Lemon Orzo With Asparagus


  • Garlic clove: 3
  • Fresh dill: 1/2 cup.
  • Snap peas: 1 cup.
  • Orzo pasta: 6 oz.
  • Lemon juice: 2
  • Salt.
  • Olive oil: 2 tbsp.
  • Bunch of asparagus: 1
  • Shallot: 1
  • Orzo pasta: 6 oz.


  1. Boil water with salt and prepare orzo pasta according to package guidelines.
  2. Heat the fat in a big skillet over medium heat.
  3. Put the minced garlic and then add the shallot to it , and prepare til aromatic and golden. Add the snap peas with the asparagus.
  4. Decrease to a low to medium level. Sauté till tender-crisp, turning frequently and scraping off the shallot from the pan’s bottom, about five to seven minutes in total.
  5. Add the zest of one lemon, sprinkle with pepper, and then add the salt.
  6. Save a small amount of the hot pasta water after draining your noodles if you are serving them fresh.
  7. Put the warm orzo in, and then add the asparagus and mix it perfectly. As it becomes a mixture, add a few drops of water to make it a little soft, and then add the olive oil to it and also mix in half a cup of lemon juice.
  8. Combine the fresh dill and perhaps top with feta, bearing in mind that the cheese makes with feta will also provide saltiness.  Modify the amount of salt and lemon juice according to your taste. Add
  9. Chile flakes or cayenne for seasoning. Serves right away.
  • Transfer the cooked asparagus combination to a bowl and set it back to cool if serving cold as a side dish. After being Cooke, rinse the orzo in ice-cold water. Empty and replenish the container. Pour on a good measure of lemon juice, olive oil, and, if desired, dried lemon. The feta crumbles.
Nutritional facts:

Protein: 10.3 g.

Carbohydrates: 51.4

Fat: 10.5 g.

Calories: 315 kcal.

Fiber: 4.8 g.

Carbohydrates: 51.4 g.

Sugar: 5.4 g.

Saturated fat: 4.8 g.

Cholesterol: 0 mg.

Sodium: 220 mg

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