braiser

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

olive oil, divided

broccolini, tough ends trimmed

balsamic vinegar

sea salt and ground black pepper,

shallot, finely diced ((about ¾ cup diced shallot))

thyme leaves, minced

capers, minced

garlic,

yeast

½ teaspoon chili flakes,

cherry tomatoes, halved

orzo pasta

vegetable stock

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

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.

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.

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.

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.

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.

This creamy mushroom asparagus orzo is incredibly flavourful and it cooks up in about 30 minutes! A base of leeks and garlic gets a punchy boost from capers, nutritional yeast, saffron, miso, grainy mustard, and lemon. Naturally vegan and easily made gluten-free with GF orzo pasta.

Creamy Mushroom Asparagus Orzo

light miso

lemon juice

Dijon mustard

⅓ lb (151 grams) asparagus,

½ lb (227 grams) cremini mushrooms, sliced

leek (light green

¼ teaspoon dried ground chillies or chili flakes ((optional))

dry orzo pasta

saffron threads

peas

dill

vegan "parmesan" for serving ((optional))

In a small bowl, whisk together the miso, lemon juice, and Dijon mustard. If you can&#39;t get the miso lumps out, just add a splash of hot water from the tap and whisk again. Set this mixture aside.

Place a deep skillet or braiser-style pot over medium heat. Once the pot is hot, pour in 1 teaspoon of olive oil and swirl it around. Add the asparagus and season with salt and pepper. Sauté asparagus until bright green and slightly tender, about 2 minutes. Transfer the cooked asparagus to a plate and return the pot to the stove.

Pour another teaspoon of olive oil into the pot and stir it around. Add the mushrooms to the pot and let them sit for 1 full minute. Stir them up and let them sit for another full minute. Season the mushrooms with salt and pepper and keep sautéing until slightly browned and tender, another minute. Transfer the cooked mushrooms to the plate with the asparagus.

Give the pot a quick wipe and return it to the stove over medium heat. Pour in the remaining olive oil and swirl it around. Add the leeks and stir. Sauté the leeks until very tender, about 3 minutes. If they begin to brown on the edges, lower the heat.

Add the capers, garlic, nutritional yeast, and chillies (if using) to the pot and stir. Keep stirring until very fragrant, about 30 seconds. Season with salt and pepper.

Add the orzo to the pot and stir to coat in the leeks and seasoning.

Add the vegetable stock, the non-dairy cream, and saffron to the pot 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.

Stir the peas, fresh dill, cooked asparagus, and mushrooms into the orzo. Also add the reserved miso, lemon juice, and Dijon mustard mixture. Keep stirring as the orzo simmers for another minute. Taste for seasoning one more time. If you find that the orzo is sopping up the liquid too quickly, just add a few splashes of water to &quot;cream&quot; it back up.

Serve the orzo hot with vegan &quot;parmesan&quot; on top if you like.

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely ground walnuts.

Vegan Chopped Cabbage Roll Skillet

garlic powder

paprika, divided

yellow onion, small dice

thyme

lentils,

white long grain rice, uncooked

walnuts, finely chopped

tomato paste

14.5 oz (428 ml) can diced tomatoes

vegetable stock,

cane sugar,

Tamari soy sauce

apple cider vinegar

sour cream,

dill or parsley (or both)

Preheat the oven to 425°F.

Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, the garlic powder, 1 teaspoon of the paprika, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15 minute point and give it a flip and toss. In my oven it takes up to 40 minutes, but others have pulled theirs at 15 minutes.

Heat a heavy bottomed pot or braiser over medium heat. Once the pot is hot, add the remaining olive oil and swirl it around. Add the onion and sauté until soft and translucent, about 6-7 minutes. If the onions start browning too fast, lower the heat. Add the garlic, dried thyme, and remaining paprika. Stir until fragrant, about 1 minute.

Add the lentils, rice, and walnuts, and give it a stir. Add the tomato paste to the pot. Keep stirring and cooking this out for 1 minute, just to get rid of some of the raw “tin” flavour. Add the diced tomatoes and vegetable stock to the pot and stir. Season with salt and pepper.

Place a lid on top of the pot, slightly askew. Bring the mixture up to a boil and then simmer until the lentils are tender and the rice is cooked, about 35-40 minutes. Keep checking in to stir it often, scraping the bottom of the pot. If you find that you need to add more vegetable stock, add it by the ½ cup.

Once the lentils and rice are cooked, stir in the sugar, Tamari, and apple cider vinegar. Check the sauce base for seasoning and adjust if necessary. Stir in the roasted cabbage to combine.

Serve the cabbage roll skillet with vegan sour cream and chopped dill/parsley. Enjoy!

https://content.jwplatform.com/videos/cvyxrrs6.mp4

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely chopped walnuts.

One-pot rice and veggies is a satisfying vegan dinner that cooks entirely on the stovetop. Fragrant jasmine rice is robustly flavoured with spices and loaded with chickpeas and vegetable goodness. The creamy drizzle of dilly tahini is a cool and luscious finishing touch!

One-Pot Rice and Veggies with Chickpeas &amp; Dilly Tahini

olive oil

shallot,

carrots

cauliflower

onion powder

paprika

turmeric

jasmine or long grain white rice

chickpeas,

tahini

water

Tamari

maple syrup

dill leaves

green onion, rough chop

Set a large and deep skillet or braiser over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft, about 5 minutes.

Add the carrots and cauliflower and let them sit for a full 2 minutes to get some browning. Stir them up and let them sit another 2 full minutes. Once the veg have some colour and caramelization, add the onion powder, garlic powder, paprika, thyme, turmeric, minced garlic, salt, and pepper. Stir until fragrant, about 1 minute.

Stir in the Dijon mustard and then add the rice and chickpeas. Stir once more to coat the rice in seasoning. Add the vegetable stock and use your spoon to scrape up any brown bits on the bottom of the pan. Bring to a boil. Once boiling, lower heat to a simmer and put a lid on top. Simmer until the rice is cooked and the veggies are tender, about 20 minutes.

While rice and veggies are simmering, make the dilly tahini. In an upright blender, combine the tahini, water, garlic, lemon juice, Tamari, maple syrup, dill, green onion, salt, and pepper. Blend until creamy and smooth, and then set aside.

Once the rice and veggies are done, add the peas and stir until they are warmed through, adding more vegetable stock if necessary.

Serve the one-pot veggies and rice with the dilly tahini and extra chopped dill on top. I like to drizzle with chili crisp and sprinkle some sesame seeds as well.

I've made this twice and it tastes really good, but the rice takes WAY longer than 20 minutes to cook for me. I'm talking like, an hour+. Does this need to cook on a higher heat than you would cook rice by itself? I don't know what I'm doing wrong for the rice to cook so slowly.

Great dish with loads of flavor! I used white kidney beans and regular onions instead and tasted wonderful! Everyone had seconds.

So many of your recipes are go-to's of mine! This one did not disappoint, I've already made it twice. The rice holds really good flavor, and compliments a simple protein very well.

Yum. Quick and easy and the flavors are different. I subbed with quinoa. Worked perfectly. Really great one Laura! Thanks again

I made this today almost exactly as written. I wasn't sure whether to rinse the rice (which I always do) so I didn't. I changed the veg up a bit based on what I had, inccluding using frozen cauliflower which I rinsed and defrosted and drained before chopping and adding ... I did not want it to water down the whole dish. 

Made in an electric skillet, which worked out very well. 

The sauce is lovely next time I might try a different herb for fun.

Thanks for a lovely recipe! and inspiration to cook today too.

A wholesome and simple comfort dish, this tomato and butter bean skillet with tender slices of caramelized fennel features simple ingredients that all come together in one pan. Perfect with crusty bread for dinner.

Caramelized Fennel, Tomato &amp; Butter Bean Skillet

walnuts,

parsley

lemon zest

medium shallots, small dice

coriander

bay leaf

fennel bulbs, cores removed and sliced ((about 600 grams))

lb (454 grams) cherry tomatoes, halved

butter

In a small bowl, combine the chopped walnuts, parsley, lemon zest, and some salt and pepper. Toss to combine and set aside.

Place a large, deep skillet or braiser on the stove over medium heat. Pour in the olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 4-5 minutes. Add the garlic, thyme, coriander and bay leaf and sauté for 1 minute.

Add the sliced fennel and lower the heat to medium low. Season with salt and pepper. Continue cooking the fennel until it is soft and caramelized, about 20 minutes. If the fennel is browning too fast, add splashes of water.

Once fennel is tender and caramelized, add the tomato paste and return heat to medium. Stir for 1 minute. Add the cherry tomatoes and stir. Season again with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, simmer for 5 minutes. Then, add the vegetable stock and butter beans to the skillet and stir.

Simmer the fennel, tomato, and butter bean mixture for 10 minutes, or until the sauce is slightly thickened. Add more vegetable stock if necessary to loosen up the consistency. Stir in the lemon juice and Tamari and check the dish for seasoning. Adjust the seasoning if necessary before topping with the walnut and parsley mixture. Enjoy hot with crusty bread.

Absolutely delicious! Going on rotation for sure.

Perfect for the rainy day we're having! I missed your skillet recipes. Excited for the fall for more.

Enjoy the flavors of the classic dip in a hearty vegan dinner with this savory spinach artichoke orzo! This recipe takes 40 minutes to make and everything happens in one pot on the stove.

One-Pot Spinach Artichoke Orzo with Chickpeas (Vegan)

oz (142 grams) baby spinach

shallot, fine dice

chilies

oz (227 grams) dry orzo pasta

chickpeas

artichoke hearts

rich non-dairy milk,

Worcestershire sauce

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.

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.

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.

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.

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).

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

Super easy and delicious! I added fresh parsley at the end but otherwise followed the instructions- I will definitely make it again.

Super easy and fast. I didn't have spinach so I added chopped kale when the orzo was added. The flavours in this are great!

This was AMAZING!!!!  Even my super picky 89 yr-old mother loved it (and let me tell you, she's not easy to please).  I did sub a can of butter beans for the chickpeas.  Thanks for a great recipe!

Ready in about 45 minutes, this creamy vegan butternut squash pasta is extra hearty with juicy bits of browned veggie sausage and fried sage leaves on top. The luscious blender sauce comes together with simple ingredients. Perfect for a fall dinner!

Creamy Vegan Butternut Squash Pasta with Veggie Sausage &amp; Fried Sage

sage leaves

lb (454 grams) dry rigatoni pasta

onion,

butternut/honeynut squash

nutmeg

walnut halves ((see recipe notes))

cashews

lemon juice, plus. more to taste

Set a large, deep skillet over medium heat. Pour in the olive oil and swirl it around. Once the oil is hot, add the sage leaves and fry until crispy, about 10 seconds. Remove the sage leaves to a paper towel-lined plate to drain and sprinkle with salt. Set aside.

To the skillet, add the diced veggie sausages. Stir and sauté until sausage pieces are cooked through and a bit brown on the edges. Remove to a plate and set aside.

In a separate pot, cook your rigatoni pasta according to package directions. Reserve 1 cup of the pasta cooking water before draining the pasta and setting it aside.

To the skillet, add the diced onion. Sauté the onion until very soft and translucent, about 6-7 minutes. Add the garlic and cook for another 30 seconds. Add the diced butternut squash and season with salt, pepper, and nutmeg. Stir it up. Add the walnuts, cashews, and vegetable stock. Bring the mixture to a boil and then simmer, covered, until the squash is tender and breaking apart, about 12-15 minutes.

Transfer everything in the skillet (squash, nuts, stock and all) to an upright blender. To the blender, add the miso and lemon juice. Blend on high until creamy and completely smooth. Check the sauce for seasoning and adjust if necessary (more salt, pepper, lemon etc).

Combine the cooked veggie sausage, cooked pasta, and butternut squash sauce in the deep skillet over low heat. Keep stirring until everything is hot. If you find that the sauce needs to be loosened up slightly, add splashes of the reserved pasta cooking water. Check the pasta for seasoning (more salt, lemon etc) and adjust if necessary.

Serve the pasta hot with fried sage leaves on top!

I made this dish tonight . I adjusted it a bit to what I had in my panty .  I added 1/3 cup pumpkin seeds and 2/3 hemp seeds .  Turned out great ! 
Great recipe.  :)

Similar to Alicia, I made this recipe twice and the color is brown and the flavor is fine, but not enough to try it again. The first time I made it I thought Iʼd done something wrong. I got fresh ingredients and tried again and decreased the onion a bit, increased the butternut squash a bit, and made sure not to overcook things. It still came out brown and the flavor is just okay. I wish Iʼd had the same experience other seems to- from face value this recipe seems like it should be stellar.

I’ve been salivating over this recipe since it was posted and due to trying to use up a big butternut squash I’ve made it twice in row! It is both divine AND a joy to make. The way each step builds on the one before is really meditative and simmering everything including the nuts at the end has really satisfying vegan witchcraft energy. I also usually disregard rigatoni but it is the perfect vehicle for the sauce. 

Both times I served it with roasted Brussels sprouts and ended up stirring them in, the flavors and textures went super well together. 

Cooking note: the first time I made this, I accidentally used pecans instead of walnuts and that was great too! 

Leftovers note: This reheated well on the stove top with a splash of water.

100% will be making again. This is the perfect antidote to missing summer produce and getting hyped about winter veggies. Thank you!

I was so excited for this recipe, but it just came out really acidic and brown! No clue what went wrong, but it’s nothing like what everyone else is describing as delicious! Help!! I wanted to like it, but it’s falling really flat.

This was DIVINE. Cooked this with my husband for date night. Sometimes we make new recipes just try something new but we don’t think we’d make it again: this one, we will make again!

Great flavors! The dish is delicious. Definitely a keeper!
I would add more sausage for the volume (1 lb) pasta or add another vegetable.

This was super yummy and comforting!!! I didn't have walnuts on hand so just doubled the amount of cashews. The fried sage was an elegant and delicious touch. Thank you!

This was delicious, the crispy sage was such a nice touch!!
Would you consider putting the ingredients in grams as well for people outside of North America? :)

SO delicious, cozy fall flavours and it comes together easily, will definitely be making again. Even my super picky son loved it!!!

My family loved loved loved this last night. I added some pan-fried chopped radicchio for pops of contrasting bitterness (and a classic with pumpkin) and it worked a treat. This will become a staple!

Quick, easy, and so delicious! I only had roasted, unsalted cashews on hand, but they worked well nonetheless. Thank you for another beautiful autumn meal.

Harissa coconut lentils with finely chopped kale and roasted sweet potatoes is a hearty and extra flavorful vegan dinner. Ready in 1 hour with simple cooking methods.

Harissa Coconut Lentils with Kale &amp; Roasted Sweet Potatoes

sweet potatoes

cumin

caraway seeds

harissa

dry French lentils

(400 ml) full fat coconut milk

kale ((1 small bunch))

cilantro,

lemon wedges,

Preheat the oven to 400°F. Prick some holes in the sweet potatoes with a fork. Line a baking sheet with foil and set the sweet potatoes on top. Bake for 1 hour or until soft.

While sweet potatoes are baking, make the harissa coconut lentils. Place a large saucepan or medium braiser over medium heat. Once it’s hot, pour in the olive oil and swirl it around. Add the shallots and sauté until soft and translucent, about 5-6 minutes. Add the garlic, cumin, coriander, and caraway and stir for 30 seconds. Add the tomato paste and harissa and cook it out for 1 minute. Then, add the lentils and stir again.

Pour in the vegetable stock and coconut milk and stir. Season with salt and pepper. Bring the lentils to a boil and then lower the heat to a simmer. Cover the pot and simmer until lentils are just starting to get soft and the liquid has reduced by about a third, roughly 25 minutes.

Add the kale to the harissa coconut lentils and continue to stir/simmer until it’s wilted. Taste the lentil and kale mixture for seasoning and adjust if necessary (more salt, pepper, harissa for extra spice etc). Keep warm.

Pull the sweet potatoes from the oven. To serve, take one sweet potato per person and split it open in a shallot bowl/deep plate. Ladle ¼ of the harissa coconut lentils into/on top of the sweet potato. Garnish with chopped cilantro and serve with fresh lemon/lime if you like. Enjoy!

Wonderful recipe! Its nice to not have to soak the lentils beforehand. I don't like spicy food, so I used red thai curry paste instead of harissa (which is a completely different flavor profile I know) but it turned out AMAZING! This definitely makes the rotation. I served each sweet potato loaded with the lentils and with a fried egg on top.

This is also great with whole mung beans. (I was out of lentils and wanted to use what I had.) Very forgiving in every dimension.

This was amazing! I'll be doubling this recipe in the future so that I have ample leftovers.

This is a great recipe; loved the flavour combinations.  Thank you!

I will definitely be making this!  As there’s only two of us, could you freeze leftovers?

Lush and flavorful coconut pearl couscous with golden roasted cauliflower and chickpeas is an extra hearty vegan dinner that cooks up in 40 minutes.

Creamy Coconut Couscous with Golden Roasted Cauliflower &amp; Chickpeas

fennel seed

ginger

cinnamon

sumac

red onion, small dice

couscous

½ cups cooked/canned chickpeas, drained and rinsed

full fat coconut milk

lime juice,

cilantro

Preheat the oven to 425°F. Set out a large baking sheet and line it with parchment paper if you like.

Top 9 braiser recipes from across the web

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Top 9 braiser recipes from across the web

The most viewed braiser recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30 Minute Tomato Orzo with Balsamic...

Creamy Mushroom Asparagus Orzo

Vegan Chopped Cabbage Roll Skillet

One-Pot Rice and Veggies with Chick...

Caramelized Fennel, Tomato &amp; Bu...

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The most viewed braiser recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Caramelized Fennel, Tomato & Bu...