Step 1: Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of olive oil. Add the vegan sausage and cook, breaking it up if necessary, until it’s nicely browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered oil in the pan.
Step 2: To the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Pour in the vegetable broth and plant-based milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then stir in the uncooked orzo. Season with salt, black pepper, and a pinch of red pepper flakes for a little kick, if desired.
Step 4: Reduce the heat to medium-low, cover the skillet, and let the orzo cook for about 8-10 minutes, stirring occasionally to prevent sticking. After 8 minutes, stir in the broccoli florets. Re-cover and continue to cook for another 5-7 minutes, or until the orzo is al dente and most of the liquid has been absorbed, and the broccoli is tender-crisp.
Step 5: Return the cooked vegan sausage to the skillet with the orzo and broccoli. Stir everything together gently. If you like, stir in a handful of fresh spinach, allowing it to wilt in the residual heat. Taste and adjust seasonings as needed.
Step 6: Ladle the hot Vegan Sausage & Broccoli Orzo Skillet into bowls. Garnish with fresh parsley or basil, and a sprinkle of vegan parmesan cheese, if desired. Serve immediately and enjoy!