Creamy vegan mushroom orzo that eats like a hug

Sometimes comfort looks like a blanket. Tonight, it looks like a steaming bowl of silky orzo studded with buttery mushrooms, thyme, and a bright squeeze of lemon. This is my go-to weeknight “hug meal”—creamy, cozy, and plant-based, with just one pan to wash.

I first started making this after a volunteering shift at my local farmers’ market, when a mushroom grower sent me home with an overflowing bag of mixed fungi.

I played around with textures, dialed up the umami, and found the secret: let the orzo simmer straight in a savory broth until it’s plump and glossy, then finish with a quick “dairy-free dairy” move—oat milk, miso, and a little nutritional yeast.

The result? A risotto vibe in half the time.

Below you’ll find the full recipe plus all my best tips, swaps, and troubleshooting. Grab a spoon.

Quick recipe snapshot

• Why you’ll love it: Creamy without cream, deeply savory, ready in ~30 minutes, and cooks in one pan.

• Dietary notes: Vegan, easily soy-free and gluten-free (see swaps).

• Serves: 4 as a main, 6 as a side

• Skill level: Easy

• Good for: Weeknights, meal prep, chilly evenings, “I-need-a-hug” days

Ingredients

Mushrooms & aromatics

• 1 ½ lb (680 g) mixed mushrooms (cremini, oyster, shiitake, or button), torn or sliced

• 2 tbsp olive oil (plus more if needed)

• 2 tbsp vegan butter (or more olive oil)

• 1 medium yellow onion, finely diced

• 4 cloves garlic, thinly sliced

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• ½ tsp red pepper flakes (optional)

Orzo & liquids

• 1 ½ cups (300 g) dry orzo (use gluten-free orzo if needed)

• 4 cups (960 ml) low-sodium vegetable broth, warmed

• ¾ cup (180 ml) unsweetened oat milk (or other creamy plant milk)

• 2 tsp white or yellow miso paste (optional but magical)

• 2 tbsp nutritional yeast (optional)

• 1–2 tbsp fresh lemon juice, plus extra wedges for serving

Finish & garnish

• ¾ tsp kosher salt, more to taste

• Freshly ground black pepper

• ¼ cup chopped parsley or chives

• Optional “parmesan”: store-bought vegan parm or 2 tbsp finely ground cashews mixed with 1 tbsp nutritional yeast and a pinch of salt

Equipment

• Large, deep skillet or wide Dutch oven with lid

• Wooden spoon, ladle, and a microplane or citrus juicer

• Measuring cups/spoons

Step-by-step (what I actually do)

1. Brown the mushrooms. Heat olive oil over medium-high. Add half the mushrooms in an even layer with a pinch of salt; let them sear undisturbed for 3–4 minutes, then stir and cook 2–3 minutes more until golden and fragrant. Transfer to a plate and repeat with the remaining mushrooms, adding oil if the pan looks dry. Don’t rush this step—browning = flavor.

2. Soften aromatics. Reduce heat to medium. Add vegan butter and onion; cook 3–4 minutes until translucent. Stir in garlic, thyme, and red pepper flakes; cook 30–60 seconds until the kitchen smells incredible.

3. Toast the orzo. Add dry orzo to the pan; stir for 1–2 minutes until lightly toasty. This keeps the texture pleasantly al dente.

4. Simmer to creamy. Pour in warm broth, scraping up browned bits. Bring to a lively simmer, then drop heat to medium-low. Cover and cook 8–10 minutes, stirring every couple of minutes so the orzo doesn’t clump or stick. It should look brothy-creamy, not soupy.

5. Make it luscious. Whisk miso into the oat milk (it dissolves better this way). Stir the mixture into the pan with nutritional yeast. Fold the browned mushrooms back in. Simmer uncovered 2–3 minutes, stirring, until the sauce clings to the orzo like a silky coat.

6. Brighten & balance. Turn off the heat. Add lemon juice, salt, and several grinds of black pepper. Taste and adjust: more lemon for brightness, more salt for oomph, or a splash of broth if it’s too thick.

7. Finish & serve. Top with parsley or chives and a snowfall of vegan parm (or the DIY cashew “parm”). Serve hot with extra lemon wedges.

Texture tip: Orzo continues to drink up liquid off the heat. If it tightens before serving, loosen with a splash of hot broth or water.

Ingredient notes and smart swaps

• Mushrooms: A mix gives you depth—meaty cremini, delicate oyster, and super-savory shiitake are my dream team. If you only have one type, that’s fine. Tear mushrooms by hand for rustic edges that brown better.

• Orzo: Traditional orzo is wheat-based. To go gluten-free, use a GF orzo or small GF pasta—just watch the cook time on the package and add liquid in increments.

• Broth: Homemade veggie stock is wonderful, but a good low-sodium store-bought works. If your broth is salty, hold back on salt until the end.

• Oat milk: Choose unsweetened and barista-style if available for extra creaminess. Almond or soy milk works too (unsweetened, unflavored).

• Miso & nutritional yeast: Miso adds depth, “like a little black dress for savory cooking”—it just goes with everything. Nutritional yeast brings a nutty, cheesy backbone. If you’re soy-free, skip the miso and add 1 tsp white wine vinegar plus a pinch more salt.

• Herbs: Thyme loves mushrooms. No thyme? Rosemary (use half as much) or sage is lovely.

• Heat: Red pepper flakes are optional. I sometimes swirl in a dot of chili crisp at the table.

Make it yours (easy variations)

• Garlic-spinach upgrade: Stir in 3–4 cups baby spinach in the last minute until just wilted.

• Pea & lemon pop: Add 1 cup frozen peas with the oat milk; finish with extra zest.

• Herby spring vibe: Swap thyme for tarragon and finish with chives and lots of lemon zest.

• Wild mushroom date night: Use 100% shiitake and oyster, add a splash (¼ cup) of dry white wine after toasting the orzo; let it simmer off before adding broth.

• “Bacon-y” topper: Pan-crisp chopped smoked tempeh or coconut bacon and sprinkle over bowls for crunch.

• Extra-protein path: Fold in 1 cup cooked cannellini beans near the end—they melt into the sauce and make it a powerhouse bowl.

What to serve it with

• A simple green salad with lemony vinaigrette keeps things fresh.

• Roasted broccolini or asparagus for a juicy, charred side.

• Warm garlic bread (there are great vegan butters out there) to scoop every last swipe of sauce.

Storage, reheating, and meal prep

• Fridge: Store in an airtight container up to 4 days.

• Freezer: It freezes better than you’d think! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight.

• Reheating: Add a splash of water or broth to loosen, then rewarm gently on the stove over medium-low or in the microwave at 50–70% power, stirring halfway.

• Meal prep tip: Cook it slightly looser than you like for storage; it will thicken as it sits. Keep the lemon for just before serving to keep flavors bright.

Troubleshooting (I’ve been there)

• Too thick: Add hot broth or water, 2–3 tbsp at a time, stirring until glossy.

• Too thin: Simmer uncovered for a few minutes; the orzo will keep absorbing.

• Mushy orzo: Next time, toast it a touch longer and simmer on medium-low, stirring often.

• Bland flavor: Salt in layers—pinch with the mushrooms, then taste again at the end. Lemon and miso are your best friends for bringing it to life.

• Not creamy enough: Use barista-style oat milk, don’t skimp on the miso/yeast duo, and stir continuously in the last 2–3 minutes to activate the starch.

Nutrition and make-ahead math (estimates)

• Per serving (4 servings): ~460–520 calories; 12–16 g protein; 70–80 g carbs; 14–18 g fat (varies by milk, oil, and optional toppings).

• Scaling up: For 6 hearty servings, use 2 cups orzo and 5 ¼ cups broth; increase mushrooms to 2 lb and adjust seasoning to taste. Keep a little extra hot water on standby—bigger batches need a splash more liquid near the end.

The printable-style recipe card (save/share)

Creamy Vegan Mushroom Orzo

Time: 30–35 minutes | Yield: 4 mains

Ingredients:
1 ½ lb mixed mushrooms, torn/sliced; 2 tbsp olive oil; 2 tbsp vegan butter; 1 onion, finely diced; 4 garlic cloves, sliced; 1 tbsp thyme; ½ tsp red pepper flakes (opt.); 1 ½ cups dry orzo; 4 cups warm veg broth; ¾ cup unsweetened oat milk; 2 tsp white or yellow miso (opt.); 2 tbsp nutritional yeast (opt.); 1–2 tbsp lemon juice; ¾ tsp kosher salt, black pepper; parsley/chives; vegan parm (opt.).

Directions:

1. Sear mushrooms in batches with oil and a pinch of salt until browned; set aside.

2. Add vegan butter and onion; cook until translucent. Stir in garlic, thyme, and pepper flakes; cook 30–60 sec.

3. Stir in orzo; toast 1–2 min.

4. Add warm broth; simmer medium-low, covered, 8–10 min, stirring every couple of minutes.

5. Whisk miso into oat milk; add with nutritional yeast. Fold mushrooms back in; simmer 2–3 min, stirring, until creamy.

6. Off heat, add lemon juice, salt, and pepper to taste.

7. Garnish with herbs and vegan parm. Serve with extra lemon.

Notes:

• Loosen leftovers with a splash of hot broth.

• For gluten-free, use GF orzo and add liquid gradually; cook by texture.

• For soy-free, skip miso and add 1 tsp white wine vinegar.

I love how this dish turns a handful of humble ingredients into a bowl that truly “eats like a hug.”

If you make it, tell me what mushroom combo you used—and whether you went bright and lemony or deep and earthy.

Either way, spoon, bowl, sofa. You’re set.