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Ingredients Method

Ingredients
  

  • 1 –2 tbsp vegan butter or olive oil
  • 1 package chicken sausage sliced
  • 3 –4 cloves garlic minced
  • 1 cup dry orzo
  • ½ cup chopped sun‑dried tomatoes oil‑packed works best
  • 2 cups broth veg or chicken
  • 3 –4 tbsp vegan cream cheese
  • 1 –2 handfuls fresh spinach
  • Salt pepper, red pepper flakes
  • Optional: splash of oat milk or coconut milk for extra creaminess
  • Optional: basil or parsley for serving

Method
 

  1. Brown the sausage
  2. Heat vegan butter in a skillet. Add sliced chicken sausage and cook until browned. Remove and set aside.
  3. Build the flavor base
  4. In the same pan, add garlic and sauté until fragrant. Stir in the orzo and let it toast for 1 minute.
  5. Add sun‑dried tomatoes + broth
  6. Add chopped sun‑dried tomatoes and pour in the broth. Bring to a simmer and cook 8–10 minutes, stirring often so the orzo doesn’t stick.
  7. Make it creamy
  8. Once the orzo is tender, stir in vegan cream cheese until melted and silky. If you want it looser, add a splash of oat milk.
  9. Add spinach + sausage
  10. Fold in spinach until wilted. Add the sausage back in and warm through.
  11. Taste + finish
  12. Season with salt, pepper, and red pepper flakes. Top with herbs if you want a little brightness.