What is orzo, and are there alternatives?

Orzo is a small pasta that looks similar to large grains of rice. It’s commonly used in soups, salads, and casseroles. If you prefer a substitute, you can use any small pasta like couscous, farro, or gluten-free pasta for a similar texture.

Can I prepare this dish in advance?

Yes, you can prep this dish ahead of time by assembling all the ingredients and storing them in the fridge for up to 24 hours. When you're ready to bake, just follow the instructions and bake as usual. Alternatively, you can bake it ahead and reheat it when needed.

How can I make this recipe gluten-free?

To make this recipe gluten-free, simply swap the orzo for a gluten-free pasta variety, such as gluten-free orzo, rice, or quinoa. Be sure to also check that the vegan cream you’re using is gluten-free. The rest of the ingredients are naturally gluten-free.

Which vegan cream is best for this dish?

For a creamy texture, full-fat coconut cream or soy cream works best, offering richness without overpowering the flavor. If you prefer a lighter option, almond milk or oat milk can also be used, though you may need to add a thickening agent like cornstarch. Choose according to your dietary preference and desired creaminess.

How can I make this recipe without oil?

To make the recipe oil-free, simply omit any oil used in the dish and opt for vegetable broth or water to sauté your garlic and other vegetables. You can also use oil-free vegan cream or a lighter plant-based milk for the sauce. The dish will still be rich and flavorful without the added fat.

10 Reasons to Love Dump and Bake Vegan Tuscan Orzo Recipe

dump and bake vegan tuscan orzo

Author: Angela
Total Time: 30 minutes
Yield: 6 1x
Diet: Vegetarian

Description

This vibrant vegan dish features orzo pasta baked with sun-dried tomatoes, olives, and fresh spinach, all enriched with vegan Parmesan and zesty lemon. Perfect as a main or side!

Ingredients

Scale

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

Instructions

Preheat your oven to 400°F (200°C).
Drizzle olive oil into a 13 x 9 inch baking dish.
Add garlic, onions, salt, and red pepper flakes, stirring to combine.
Mix in the orzo, sun-dried tomatoes, olives, lemon juice, and water. Stir well, ensuring the orzo is submerged.
Place the spinach on top, then drizzle with sun-dried tomato oil if desired.
Bake for 15 minutes, then stir to combine, pressing everything down into the dish.
Sprinkle 1/2 cup of vegan Parmesan over the top, stir again, and smooth out.
Sprinkle the remaining vegan Parmesan on top and bake for an additional 12 to 15 minutes, or until the orzo is tender and the liquid has absorbed.
Serve warm, either on its own or paired with your favorite protein.

Notes

This recipe takes just 5 minutes to prep and 30 minutes to cook.
It can be easily prepped ahead and tastes delicious when reheated.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side dish
Method: vegan friendly
Cuisine: American

Nutrition

Serving Size: 6
Calories: 372
Sugar: 16g
Sodium: 430mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 7g
Protein: 13g
Cholesterol: 0mg