Description
This Mediterranean Orzo Bake is a creamy, comforting one-pan meal loaded with chickpeas, fresh dill, and juicy cherry tomatoes. Finished with vegan feta and tzatziki, it’s a bright and satisfying plant-based dinner.
Ingredients
- 1 cup dry orzo
- 2 cups vegetable broth
- Juice of 1 lemon
- 2 tablespoons plant-based yogurt
- 1 tablespoon minced garlic
- 1 teaspoon turmeric
- 1 teaspoon dried dill
- 1 teaspoon salt
- 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 1/2 medium cucumber, cubed
- 1 1/4 cups fresh dill
- Vegan tzatziki or dill dressing, for serving
- Vegan feta, as desired
Instructions
- Preheat the oven to 400°F.
- In a casserole dish, combine the orzo, vegetable broth, lemon juice, plant-based yogurt, minced garlic, turmeric, dried dill, and salt. Stir well.
- Add the chickpeas and cherry tomatoes and mix until evenly distributed.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil and stir the orzo. If the pasta is not fully tender or there is excess liquid, bake uncovered for another 5-10 minutes until creamy and set.
- Let the dish rest for 5 minutes before serving.
- Top with cucumber, fresh dill, vegan tzatziki, and vegan feta as desired.
Notes
- Use gluten-free orzo if needed to make the dish gluten free.
- Add spinach or kale during the final bake for extra greens.
- Store leftovers in the refrigerator for up to 3 days.
- A splash of vegetable broth can help loosen leftovers when reheating.
- Fresh dill gives the best flavor, but parsley can be substituted.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
