Description
Looking for a delicious plant-based pasta dish? Try this Baked Vegan Orzo Recipe for a tasty and satisfying meal tonight!
Ingredients
Scale
- 2 cups (400g) orzo pasta
- 4 cups (960ml) vegetable broth, preferably low-sodium
- 3 tablespoons olive oil, divided
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup packed spinach, roughly chopped
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- ½ cup cashews, soaked for 4 hours or boiled for 15 minutes
- ¼ cup water
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C). Drain your soaked cashews and place them in a blender with ¼ cup water and lemon juice. Blend on high until completely smooth and creamy, about 2 minutes. Set this cashew cream aside. Chop all vegetables as directed in the ingredients list, keeping them roughly the same size for even cooking.
- Step 2: Toast the Orzo In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the dry orzo pasta and toast, stirring frequently, for 2-3 minutes until it becomes fragrant and lightly golden. This step adds incredible depth of flavor to your Baked Vegan Orzo Recipe.
- Step 3: Build the Flavor Base Add the diced onion to the toasted orzo and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until aromatic. Add the diced bell pepper and zucchini, cooking for 2 minutes just to soften slightly.
- Step 4: Add Liquids and Seasonings Pour in the vegetable broth, then add the nutritional yeast, dried oregano, dried basil, smoked paprika, and red pepper flakes if using. Season with salt and pepper to taste. Stir well to ensure the orzo isn’t sticking to the bottom of the pan and all ingredients are evenly distributed.
- Step 5: Bake to Perfection Cover the skillet with an oven-safe lid or aluminum foil and transfer to the preheated oven. Bake for 25-30 minutes, then remove the lid and check the consistency. The orzo should be tender but not mushy, and most of the liquid should be absorbed. If needed, return to the oven uncovered for an additional 5 minutes.
- Step 6: Finish the Dish Remove from the oven and immediately fold in the cherry tomatoes, chopped spinach, and cashew cream. The residual heat will wilt the spinach perfectly and warm the tomatoes without making them mushy. Let the dish rest for 5 minutes before serving, garnished with fresh parsley and an extra drizzle of olive oil.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg