Go Back
–+ servings
Spicy Gochujang Orzo in a white plate, with chili oil on top.

Creamy Gochujang Orzo With Textured Soy Protein

This one-pot Creamy Gochujang Orzo delight combines the spicy depth of gochujang with creamy orzo and hearty textured soy protein for a vegan dish that's both comforting and bold. Ready in under 35 minutes, it's the perfect weeknight meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine European, Fusion, Italian, Korean
Servings 4
Calories 345 kcal

Ingredients
  

  • 1 cup orzo pasta uncooked
  • 2 tablespoons olive oil
  • 1 large onion or 2 large shallots thinly sliced
  • 4 garlic cloves minced
  • 2 tablespoons gochujang paste adjust based on spice preference
  • 1 cup textured soy protein TSP, rehydrated according to package instructions
  • 1/2 can 7 oz diced tomatoes, with juice
  • 2 ½ cups vegetable broth
  • 1/2 cup plant-based cream such as cashew cream or soy cream for a richer, creamier flavor and texture or any other plant-based cream you prefer
  • 1 cup spinach or kale chopped (optional for added greens)
  • Salt and pepper to taste

Garnish (optional):

  • Sesame seeds
  • Chili oil
  • Fresh basil leaves
  • 2 green onions chopped

Instructions
 

  • Prepare the Textured Soy Protein: Rehydrate the textured soy protein according to the package's instructions, then drain any excess water and set aside.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Incorporate Gochujang: Stir in the gochujang paste, mixing well with the onions and garlic. Allow the paste to cook for a minute with the aromatics to enhance its flavors.
  • Add the TSP and Tomatoes: Add the rehydrated textured soy protein and diced tomatoes with their juice to the pot. Stir well to combine.
  • Add Orzo and Vegetable Broth: Pour in the orzo and vegetable broth. Stir to ensure the orzo is evenly distributed and submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom.
  • Mix in Plant-Based Cream and Greens: Once the orzo is tender and most of the liquid has been absorbed, reduce the heat to low. Stir in the plant-based cream and the chopped spinach or kale (if using), until well combined. The heat will help wilt the greens. Cook for an additional 2-3 minutes, or until the dish reaches a creamy consistency. Adjust salt and pepper to taste.
  • Garnish and Serve: Remove the pot from the heat. Serve the creamy gochujang orzo garnished with chili oil, fresh basil leaves or chopped green onions, and a sprinkle of sesame seeds.

Nutrition

Serving: 1 portionCalories: 345kcalCarbohydrates: 45gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 622mgPotassium: 262mgFiber: 6gSugar: 10gVitamin A: 1097IUVitamin C: 6mgCalcium: 106mgIron: 4mg
Keyword Gochujang Orzo
Tried this recipe?Let us know how it was!