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In a large saucepan heat the oil and add tomatoes, salt and pepper. Cook for about 5 minutes with the lid on, then burst the tomatoes with the back of a spatula.
Add the garlic and orzo, and stir everything. Add the vegetable broth and coconut milk. Lower the heat and cook for 5-10 minutes until the orzo is fully cooked.
Stir in the fresh basil or spinach and add vegan cheese if desired. Serve on its own or as a side.