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Sauté the onion, chili, celery, carrot, and garlic in olive oil until softened. Season with a pinch of salt to speed things along.
Add your veggie mince and cook for 3–5 minutes.
Deglaze with a splash of broth, then stir in the tomato passata. Add the remaining broth, orzo, and cinnamon, and let it simmer for about 10 minutes, stirring occasionally so nothing sticks.
Once the orzo is tender, stir in the mint, adjust the seasoning, and serve. You might want to add more water or broth for the right texture.
Serve with parmesan!