Heat a large skillet over medium heat, and add the oil.

Once the oil is hot, add the onion, garlic, and a generous pinch of salt, and mix and cook until the onion is golden, about 4 to 6 minutes.

Add a splash of water in between to help the onion brown evenly.

Then, add in the mushrooms and the lentils or veggie grounds. Mix well, add in a dash of salt, and cook for 2 to 3 minutes.

Add the capers, olives, nori sheet, oregano, and pepper flakes. Mix well, then mix in the diced tomatoes, and bring to a boil.

Mix in the stock, then bring that whole mixture to a boil, about 3 minutes or so.

Stir the orzo into the boiling mixture, then reduce the heat to medium-low, cover the pot with the lid, and cook for 15 to 20 minutes, stirring once around the 8 or 9 minute mark.

Then check again at the 13 or 14 minute mark. If the orzo is drying out too much, add around ½ cup more stock, mix in, then continue to cook until the orzo is cooked to preference.

Once the orzo is cooked, if you want the mixture to be saucier, or if it's too dry, add in some more stock at this point and mix.

Mix the orzo really well, then even out the top.

Top the orzo mixture with the mix of the vegan cheeses and drizzle of the non-dairy milk or the olive oil.

Cover with a lid again, increase the heat to medium, and cook for half a minute or so, until the cheese is melty.

Switch off the heat, let sit for a minute or two. Open the lid, then garnish with some basil and black pepper, and serve.