Step 1

Heat olive oil in a large skillet or pot over medium heat. Once the oil is shimmering, add garlic, oregano and crushed red pepper flakes. Sauté for 1 minute until garlic is lightly browned.

Step 2

Add the orzo and stir to coat well. Cook for 1-2 minutes to lightly toast the orzo and incorporate flavors. Move around occasionally to prevent sticking.

Step 3

Pour in the white wine and cook until the liquid mostly cooks down. About 1-2 minutes.

Step 4

Now add the diced tomatoes (with juices) and simmer for 2-3 minutes.

Step 5

Add the vegetable broth and salt. Turn heat up to get it boiling. Once boiling, turn heat down to maintain a low simmer. Cover and cook for 7-10 minutes or until liquid has mostly cooked down and orzo is tender. Stir often to prevent sticking. Uncover the last few minutes of cook time.

Step 6

Remove from heat and add the capers and fresh basil. Stir to combine. Taste for seasoning and add more if needed. Let the orzo sit uncovered for 1-2 minutes. This will give it time to thicken up. Serve with vegan parmesan and fresh-cracked pepper. Enjoy!