This one-pan vegan cheesy orzo veggie bake is a comforting dish perfect for busy weeknights or dinner parties. Combining tender orzo pasta, hearty vegetables, and creamy vegan cheese, this recipe is an easy way to enjoy a nourishing and flavorful meal. With simple ingredients and minimal cleanup, it's a must-try for pasta lovers.
Other Orzo Recipes
- One-Pan Vegan Cheesy Orzo Veggie Bake
- Roasted Veg & Orzo
- Vegan Orzo Paella With Aubergine
- One-Pot Cheesy Vegan Risoni with Artichokes and Broccoli
- Spicy Szechuan Vegan Risoni with Good Planet Cheese
Why You’ll Love This
- One-Pot Wonder: Everything comes together in a single baking dish for an effortless cooking experience.
- Comfort Food: Creamy, cheesy, and loaded with veggies, this is the ultimate comfort food.
- Customizable: You can easily adjust the recipe to suit dietary preferences or whatever veggies you have on hand.
- Perfect for Meal Prep: Leftovers store well in an airtight container for quick meals throughout the week.
- Bursting with Flavor: A mix of Italian seasoning, miso, and tomato paste ensures every bite is packed with taste.
Ingredients
- Onion: Adds depth and sweetness as the base of the dish.
- Carrots: Provides natural sweetness and vibrant color.
- Tomatoes: Fresh and juicy, they bring acidity and freshness.
- Eggplant: Adds a hearty, creamy texture to the dish.
- Olive Oil: A neutral cooking oil to sauté the veggies and enhance their flavors.
- Vegan Cheese: The key to creamy, cheesy goodness without dairy.
- Tomato Paste: Concentrated tomato flavor that binds the sauce together.
- Lemon: Brightens the dish with a fresh, tangy finish.
- Spice Mix: A mix of Italian seasoning, black pepper, and garlic powder to elevate the flavor.
- Miso: Adds umami richness for a deeper flavor profile.
- Better Than Bouillon: Provides a robust vegetable broth base.
Steps
- Prep the Vegetables: Preheat your oven and chop onions, carrots, tomatoes, and eggplant into bite-sized pieces.
- Roast Veggies: In a large skillet or 9x13 baking pan, toss veggies in olive oil. Roast in oven until golden brown.
- Combine the Ingredients: Add uncooked orzo, into the pan of roasted veggies, along with your seasonings, miso, bouillon, and stock, stir well.
- Bake It All Together: top with vegan cheese, and bake until the orzo is tender and golden brown.
- Serve: Squeeze fresh lemon juice over the top, garnish with fresh basil, and enjoy!
Variations
- Spicy Kick: Add red pepper flakes or cayenne for heat.
- Mediterranean Twist: Incorporate sun-dried tomatoes, olives, and fresh spinach.
- Protein Boost: Mix in crispy tofu or cannellini beans.
- Herbaceous Flavor: Swap Italian seasoning for fresh thyme and rosemary.
- Gluten-Free Option: Use gluten-free orzo or a different type of pasta.
Substitutions
- Onion: Swap for red onion for a slightly milder flavor.
- Eggplant: Replace with zucchini for a softer texture.
- Vegan Cheese: Substitute with nutritional yeast or vegan parmesan.
- Better Than Bouillon: Use homemade vegetable stock or broth cubes.
- Tomato Paste: Replace with tomato sauce or a blend of ketchup and spices.
FAQ
- Can I make this ahead of time?
Absolutely! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water to keep it creamy. - What if I don’t have miso?
You can substitute soy sauce or tamari for a similar umami flavor. - Can I use frozen vegetables?
Yes, frozen veggies work well. Just adjust the cooking time slightly to account for extra moisture. - What’s the best way to reheat this?
Reheat in the oven or microwave with a little water or vegetable broth to prevent it from drying out. - Is this freezer-friendly?
Yes! Freeze portions in sealed containers for up to 2 months. Thaw overnight in the fridge before reheating.
Top Tip
Use a baking dish large enough to allow the ingredients to cook evenly, and don’t forget to stir the orzo halfway through baking to prevent sticking.
Hint
For the creamiest texture, let the dish rest for 5-10 minutes after baking. This allows the orzo to absorb any remaining sauce and reach the perfect consistency.
One-Pan Vegan Cheesy Orzo Veggie Bake
This one-pan vegan cheesy orzo veggie bake is a comforting dish perfect for busy weeknights or dinner parties. Combining tender orzo pasta, hearty vegetables, and creamy vegan cheese, this recipe is an easy way to enjoy a nourishing and flavorful meal. With simple ingredients and minimal cleanup, it's a must-try for pasta lovers.
Ingredients
- 2 tablespoons Olive Oil
- 1 large Onion finely diced
- 2 medium Carrots diced
- 1 ½ cups Cherry Tomatoes halved
- 1 medium Eggplant diced
- 2 tablespoons Tomato Paste
- 1 ½ cups Uncooked Orzo
- 3 ½ cups Vegetable Stock or substitute with vegetable broth
- 1 tablespoon Miso Paste
- 1 teaspoon Better Than Bouillon
- 1 tablespoon Spice Mix Italian seasoning, black pepper, and garlic powder
- 1 cup Vegan Cheese shredded
- 1 tablespoon Fresh Lemon Juice
- Optional: Fresh Basil for garnish
Instructions
- Prep the Vegetables: Preheat your oven and chop onions, carrots, tomatoes, and eggplant into bite-sized pieces.
- Roast Veggies: In a large skillet or 9x13 baking pan, toss veggies in olive oil. Roast in oven until golden brown.
- Combine the Ingredients: Add uncooked orzo, into the pan of roasted veggies, along with your seasonings, miso, bouillon, and stock, stir well.
- Bake It All Together: top with vegan cheese, and bake until the orzo is tender and golden brown.
- Serve: Squeeze fresh lemon juice over the top, garnish with fresh basil, and enjoy!
