Step 1

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Step 2

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Step 3

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Step 4

Pour in the vegetable stock and non-dairy cream and stir. Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Step 5

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.