Step 1

You can watch the video in the post for visual instructions.First, dice the onion, mince the garlic, and halve the cherry tomatoes.

Step 2

Then, heat the olive oil in a medium saucepan/skillet over medium heat. Once hot, add the onion and sauté for about 3 minutes. Then add the garlic to sauté for 30-60 seconds.

Step 3

Stir in the cherry tomatoes and cook until they soften slightly. Use a fork or potato masher to gently press them to release their juices.

Step 4

Add the orzo, mix well, and toast for a minute until lightly golden and fragrant.

Step 5

Pour in the vegetable broth, a little at a time, while stirring. Keep stirring until no broth remains.

Step 6

Then, lower the heat to a simmer and pour in the coconut milk, cooking the orzo for about 5-8 minutes.

Step 7

Next, add the tomato paste (if using), taste, and season the orzo with salt, pepper, and red pepper flakes.

Step 8

Finally, add more broth if you want a saucier tomato orzo, cover the pan, and cook for a few more minutes until the orzo is al dente, stirring occasionally. Serve in bowls topped with vegan Parmesan and basil – enjoy!