Step 1

Set a large, deep skillet or braiser pot over medium heat. Pour in the water and add the baby spinach. Place a lid on top. Steam until spinach is wilted, about 1-2 minutes. Remove the spinach from the pot. Once the spinach is cool enough to handle, squeeze out the excess moisture and give it a rough chop. Set aside.

Step 2

Pour the remaining water in the pot into the sink before carefully wiping the pot out and returning it to medium heat on the stove. Pour the olive oil into the pot and swirl it around.

Step 3

Add the shallots to the pot and sauté until soft and translucent, about 5 minutes. Add the garlic, nutritional yeast, onion powder, garlic powder, lemon zest, and ground chilies. Sauté for 1 full minute. Add the miso, Dijon mustard, orzo, chickpeas, and chopped artichokes. Season with salt and pepper and stir.

Step 4

Pour in the vegetable stock and stir. Bring the mixture to a boil and then lower heat to a simmer. Simmer and stir often, scraping the bottom of the pan, until the orzo is tender/al dente and most of the liquid is absorbed, about 8 minutes.

Step 5

Pour in the non-dairy milk, lemon juice, and Worcestershire sauce. Add the chopped spinach. Give everything a good stir to combine. Taste the orzo and adjust the seasoning if needed (more salt, lemon etc).

Step 6

Serve the spinach artichoke orzo hot with extra chili on top if you like.