Recipe Card of Orzo dump and bake vegetarian
Dive into the delight of this baked vegan orzo, a simple, all-in-one dish that boasts tender orzo, juicy cherry tomatoes, and veggies, all crowned with gooey, melty cheese. Perfect for any occasion!
Ingredients list
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 3 cups cherry tomatoes left whole
- 1 large zucchini diced
- 3 tablespoons tomato paste puree in the UK
- 3 cups water or half water half white wine
- 2½ cups uncooked orzo or gluten-free orzo
- 1 big handful fresh basil chopped or 2 teaspoons dried basil
- ¼ to ½ teaspoon chili flakes optional
- 2½ teaspoons sea salt if using table salt adjust as necessary
- 1 teaspoon freshly ground black pepper
- 1½ to 2 cups (180 - 240 grams) shredded vegan cheese that melts well
Step-by-Step Instructions
- Fire up your oven to a sizzling 450°F (230°C) to get started!
- Cozy up the olive oil, onion, garlic, cherry tomatoes, and zucchini in your baking dish and give them a light oil bath. Bake uncovered and let them sizzle for 15 minutes.
- After cooking, drop the temperature to 400°F (200°C).
- Stir in tomato paste, water, orzo, basil, chili flakes, salt, pepper, and any leafy greens. Stir everything well to make sure the orzo is lowered.
- Seal the dish snugly with a lid or foil and bake for another 15 minutes.
- Plaster a generous amount of vegan cheese on top, cover it again, and bake for a final 10 minutes. A few sprays of water will help the cheese to melt!
- Pull the lid off and broil until you see a bubbling and golden top! Serve immediately and enjoy!
Recipe Video
Notes
Keep leftover vegan orzo in a tight-fitting container in the fridge for three days. It’s ideal for reheating in a microwave or baked with lid on.
Nutrition
Calories: 436kcalCarbohydrates: 72gProtein: 13gFat: 10gSaturated Fat: 3gSodium: 1357mgPotassium: 577mgFiber: 5gSugar: 7gVitamin A: 600IUVitamin C: 29mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!