Creamy Vegan Farro & Tomatoes

This creamy farro dish is like a hearty risotto and you’d never guess it was vegan! Thanks to nutritional yeast and almond milk, this healthy, vegan dinner tastes like your favorite comfort food.

I loved this faux stovetop risotto made with farro, so I thought I’d try something similar but with a tomato base. I wanted to keep it vegan so I used nutritional yeast to give it a creamy, cheesy flavor without actually using any cream or cheese. Nutritional yeast has the added benefit of protein & B vitamins which can both be a little challenge for non-meat eaters to get. I typically get my nutritional yeast from the bulk bins at the grocery store but if you can’t find it there, you can order it online. (Bob’s Red Mill is on Amazon and it’s great!)

What is farro?

Farro is an ancient grain, full of protein, fiber, and nutrients! The taste is a little heartier and chewier than brown rice. Because it is a type of wheat, it is not gluten-free. The most common type, semi-pearled farro, cooks in about 30 minutes. That’s the kind you’ll find from Bob’s Red Mill but you may see quick-cooking varieties at places like Trader Joe’s. You can use any kind with this recipe but the quick-cooking kind won’t absorb as much of the liquid and you may need to add more liquid if you’re using a slower cooking variety.

Creamy Vegan Farro Ingredients

• Olive oil- A little olive oil helps enhance the flavor of the garlic, and toast the farro.
• Garlic– This adds additional flavor to the dish.
• Semi-pearled farro– If using whole farro or pearled farro, you’ll need to adjust the cooking time accordingly.
• Fire roasted diced tomatoes– These add a chunky texture and flavor.
• Almond milk- This adds creaminess without cream.
• Nutritional yeast– Nutrtiional yeast adds a cheesy flavor, but it’s totally vegan.
• Marinara sauce– Use your favorite marinara sauce to enhance the flavor.
• Salt– To be afraid to add salt to taste!
• Pine nuts– these add a nice salty crunchy to the dish, but they’re optional, so don’t worry if you don’t have any.

Farro is a hearty grain and it maintains its texture when cooked. It’s heartier than brown rice, and I love the texture in this dish. Ultimately, the farro should look something like this when you take it off the stove and it will continue to thicken for about 15 minutes after cooking. If you let it cool and reheat it, it’ll be even thicker.

Ready to make this simmer tomatoes and farro recipe? Let’s start cooking!

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Looking for something else to do with farro? Try this faux risotto recipe!

What food are you craving?