Description
This Dump and Bake Vegan Tuscan Orzo is a hearty, flavorful one-dish meal packed with sun-dried tomatoes, olives, garlic, and fresh spinach. The orzo pasta bakes in a savory mixture of olive oil, garlic, and spices, then is layered with vegan Parmesan to create a creamy, comforting texture without any dairy. Perfect for a quick vegan dinner that’s both delicious and easy to prepare, this recipe combines Mediterranean flavors with the convenience of a dump-and-bake method.
Ingredients
Scale
Main Ingredients
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, finely chopped
- 1/2 a Sweet or red onion, diced
- 1/2 teaspoon Salt
- Pinch of Red pepper flakes
- 12 Ounces Orzo pasta, vegan
- 8 Ounces Sun dried tomatoes, chopped
- 1/2 Cup Olives, chopped (Greek variety recommended)
- 1 Tablespoon Lemon juice
- 2 1/2 Cups Water
- 3 Cups Fresh baby spinach
- 1 Tablespoon Oil from the sun-dried tomatoes (optional)
- 1 Cup Vegan Parmesan cheese, divided
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the orzo dish.
- Prepare baking dish: Drizzle the olive oil into the bottom of a 13 x 9 inch baking dish to create a flavorful base.
- Sauté aromatics: Add finely chopped garlic, diced onion, salt, and red pepper flakes directly into the baking dish and stir to combine. This step helps distribute the flavors throughout the dish as it bakes.
- Add main ingredients: Stir in the orzo pasta, chopped sun-dried tomatoes, chopped olives, and lemon juice. Pour in the water and mix everything well, then press and smooth the mixture evenly in the baking dish.
- Add spinach and oil: Layer fresh baby spinach on top of the orzo mixture, then drizzle with the optional oil from the sun-dried tomatoes to enhance flavor and add moisture.
- Bake initially: Place the baking dish in the oven and bake for 15 minutes. At this stage, the orzo will begin to soften but still have some liquid remaining.
- Stir and combine: Remove the dish from the oven and stir everything together to incorporate the wilted spinach and distribute moisture evenly.
- Add vegan Parmesan: Sprinkle half of the vegan Parmesan over the mixture and stir to combine. Smooth the orzo mixture back out and press it down evenly into the dish.
- Top with remaining cheese: Evenly sprinkle the remaining vegan Parmesan over the top for a cheesy crust.
- Bake to finish: Bake the dish for an additional 12 to 15 minutes, or until the water has been absorbed and the orzo is tender but not mushy.
- Serve: Serve the vegan Tuscan orzo immediately on its own or alongside your favorite vegan protein for a complete meal.
Notes
- Use olive oil from the jar of sun-dried tomatoes to add extra flavor and richness.
- If vegan Parmesan is unavailable, nutritional yeast can be a substitute though it will change texture and flavor.
- For a nuttier taste, consider toasting the orzo slightly before mixing with liquids (optional).
- Make sure to stir halfway through baking to prevent sticking and ensure even cooking.
- This dish keeps well and can be refrigerated for up to 3 days; reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tuscan, Mediterranean
Keywords: vegan orzo, Tuscan pasta, dump and bake, one dish meal, vegan dinner, Mediterranean orzo, easy vegan recipes
