/ by Carolyn Gratzer Cope / 16 Comments / This post may contain affiliate links. Learn more.
I originally created this vegan farro recipe as a Thanksgiving main dish for those who don't do animal products. It doubles as a side dish for everyone, since it plays well with traditional holiday flavors. But don't save it for the holidays — its savory goodness is welcome anytime.
Why we love this recipe
You can't be everything to everyone, but farro comes pretty close. Cooked al dente, this intact grain can lend a hearty chew to salads. Cooked longer and with a higher proportion of liquid, it's akin to risotto. Its mild, nutty flavor complements a wide variety of sweet and savory foods, and its slow burn of satisfying nutrients will keep you full and happy.
This vegan farro recipe:
- Leans hard into savory territory with layers of beautiful umami from shiitakes, soy sauce, and (vegan if you like) parmesan cheese
- Warms you inside and out with its cozy vibes
- Lets you choose whether to make it on the creamy (my preference) or chewy side (also fabulous)
- Is make-ahead friendly
I first published this recipe here way back in 2010. I've since updated the post for clarity, but the recipe remains the same.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- Whole farro is an intact grain that still contains all its flavor and nutritional value. These days I usually cook it in the Instant Pot, which makes the timing totally reasonable. You could use semi-pearled farro here instead if you like. I've provided timing for both options in the recipe card below. Note that when shopping for farro in the U.S., it's often very hard to know exactly what you're buying. Even premium brands labeled as "whole" are often semi-pearled. It's not worth worrying about —just drain it when it's as tender as you like.
- You can't beat shiitake mushrooms for savoriness and depth of flavor, but this recipe is very adaptable. Any combination of mushrooms that you enjoy would be great.
- Over the years I've made this recipe with either sliced red onion or minced shallots. Each has a nice vibe of its own.
- To keep this recipe vegan, use a vegan parmesan. If you don't mind animal products, Parmigiano Reggiano works beautifully.
- Reduced sodium Imagine No Chicken Brothis my favorite boxed veggie broth by far, since it somehow magically has the flavor profile of a good chicken stock rather than being weirdly red and tasting tinny or sweet, as some other vegetable broths can do.
How to make it
Here's an overview of what you'll do to make our vegan farro recipe with broccoli and shiitakes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Cook the farro according to the directions in the recipe card below. You can boil it or use a pressure cooker. Meanwhile, sauté the onion, mushrooms, and garlic in the olive oil.
- Sir in the broccoli, broth, and soy sauce.
- Cover and steam until broccoli is as tender as you like.
- Off the heat, stir in the cooked farro, parmesan, and pepper. That's it!
Expert tips and FAQs
Can I add extra vegan protein?
For sure. My favorite addition is one to two cups of cooked French lentils. It's such a good combination that I always have a hard time not updating the basic recipe to include them. But some of you have been making the original version for many years, so I'll leave it as a suggestion.
Can I make this recipe in advance? What about leftovers?
Yes! This recipe keeps very well in an airtight container in the fridge for a week and can be reheated in the microwave before serving. Feel free to make it in advance.
More favorite vegan main dishes for the holidays (or any day)
- Jamie Oliver's vegan shepherd's pie
- Farroto with mushrooms and chestnuts
- Mushrooms and rice with spinach
- Warm quinoa salad with lentils and cauliflower
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Yield: 4
Vegan Farro Recipe with Broccoli and Shiitakes
I originally created this vegan farro recipe as a Thanksgiving main dish for those who don't do animal products. It doubles as a side dish for everyone, since it plays well with traditional holiday flavors. But don't save it for the holidays — its savory goodness is welcome anytime. Serves 4 as a main or 8 as a side.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Ingredients
- 1 cup (200 grams) whole or semi-pearled farro
- 1 teaspoon fine sea salt
- 2 tablespoons (30 ml) olive oil
- 1 medium red onion, thinly sliced or 2 medium shallots, minced
- 8 ounces (227 grams) sliced shiitake mushroom caps
- 6 cloves garlic, chopped
- 1 medium head broccoli, cut into small florets (reserve the stems for another use)
- 1 tablespoon (15 ml) soy sauce
- ⅔ cup (150 ml) water or good veggie broth
- ½ cup (60 grams) grated parmesan cheese, vegan or regular
- ½ teaspoon freshly ground black pepper
Instructions
- Place the farro in a medium pot with cold water to cover by an inch. Soak for 20 minutes.
- After 20 minutes, drain the soaking water and add fresh water to cover the farro by two inches. Add the salt.
- Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the farro is as tender as you like, starting at about 25 minutes for semi-pearled and up to an hour for whole farro. Once the farro is cooked through, the optimal spot on the chewiness to creaminess spectrum is just a matter of preference.
- Drain.
- Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat.
- Add the onion or shallot, mushrooms, and garlic and cook, stirring occasionally, until the onion is soft and the mushrooms have reduced substantially in volume, about 7 minutes. Lower the heat if necessary to prevent the onion and garlic from browning.
- Add the broccoli florets, soy sauce, and water or broth to the pan.
- Cover and simmer until the broccoli is quite tender, 5 to 7 minutes more. (Cook the broccoli only as much as you like it cooked. I prefer this dish without any hint of crunch.)
- Remove the lid and cook one minute more to reduce any remaining liquid to just a few tablespoons.
- Off the heat, add the drained farro and the parmesan cheese to the pan. Stir well and season with pepper. Serve warm.
Notes
- If you'd rather pressure cook the farro, here's how to do it in the Instant Pot.
- If you're in the mood for a little extra vegan protein, one to two cups of cooked French lentils make a great addition to this dish, with no further changes needed.
- This recipe keeps very well in an airtight container in the fridge for a week and can be reheated in the microwave before serving. Feel free to make it in advance.
I first published this recipe here way back in 2010. I've since updated the post for clarity, but the recipe remains the same.
Nutrition Information:
Amount Per Serving:Calories: 360Total Fat: 11.8gCarbohydrates: 53.4gFiber: 14.2gProtein: 16.3g
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More Grains
- Lobster Risotto
- Black Rice Bowl
- Vegan Buddha Bowl with Forbidden Rice
- Instant Pot Sweet Potato Chili
About Carolyn Gratzer Cope
Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.
Reader Interactions
Comments
Shellie says
I just made this tonight. I didn't have broccoli so I substituted cauliflower. I also added a cup of pardina lentils. I keep filling up my bowl. It's just so good. 5 Stars. Thanks Carolyn.
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Carolyn Gratzer Cope says
So glad to hear it, Shellie! Thanks for the comment. xx
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Sandy says
I made this yesterday. It was delicious and my husband who is non vegan loved it too! Thank you
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Carolyn Gratzer Cope says
Wonderful. Thanks, Sandy.
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Jennifer says
I haven't tried farro before but have had my eye out for a delicious recipe using it. Can't wait to try this! That lasagna looks really good too!
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Carolyn says
Layla, if you've got a regular blender, that works too. xx
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EverySixMInutes says
The recipe sounds yummy. I didn't like broccoli growing up, but now I love it. It is so healthy (and not one of the dirty dozen that need to be organic). I will definitely try this recipe in the next few days before Thanksgiving!
Btw, love the kitchen countertop. Very simple and clean looking, but not boring.
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Layla says
Fantastic - I signed up for 2 sides this Thanksgiving and I think it will be this one, and last year's cream-braised brussels sprouts (huge hit)! Have printed out your leek soup from last week but need an immersion blender.
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Carolyn says
Leslie, I think this would be equally good with the cheese simply left out. It's a bit of overkill, to be honest. Not that I shy away from that sort of thing.... And I am sorry to hear about your cholesterol!
Corrina, what kind of gravy is it? I'm a big fan of mushroom gravy when there are no meat juices in question.
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The Rowdy Chowgirl says
Forget Thanksgiving, I'm making this for myself!
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Corrina says
As a former veghead there are some fabulous side dishes out there. But there is a recipe for a vegan gravy in the book Passionate Vegetarian that is the best gravy I've ever had in my entire life - meaty juices or not!
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Leslie says
I'm a vegan and have happily enjoyed my personal meals without Turkey for five or six years now. The sides are what does it for me and there are so many to choose from. My biggest problem comes with dealing with an animal carcass on the table meant to feed others.
I appreciate the almost-vegan recipe and will try this with Soy-mage instead. 🙂
PS: My cholesterol is still above 300! It's a bad genes thing, but still.
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heidileon says
there is something about the farro nuttines that make it so versatile. Last week I prepare it with aubergines and a lemon vinaigrette. I will try your recipe soon.
ps. I can imagine how difficult must be to properlu celebrate a Thanksgiving being vegetarian (or celiac). Vegetarians will be very happy with your recipe.
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Abigail @ Good to Think and Eat says
Oh god I've been puzzling over what to do about Thanksgiving. I've been slowly phasing meat out of my diet, or rather trying to make my consumption of meat be extremely thoughtful, but when the holidays roll around I know I'll have to throw caution to the wind. I hate the idea of sitting around the table at Thanksgiving and refusing the food that my family eats together. Or maybe I just can't resist the smell of a freshly roasted turkey with all the fixings.
Meanwhile that broccoli dish looks awesome. I can't wait to make it on some non-Thanksgiving night.
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Jill says
Sounds fab! We LOVED the lasagne last year... and I'm sure this will be fantastic! & I'm with you on the instant jealousy thing! ;o)
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lisaiscooking says
Sounds like a great vegetarian dish for Thanksgiving or any day! Love the nuttiness of farro with mushrooms.
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