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Looking for a hearty, comforting, and easy-to-make vegan meal? This Dump and Bake Vegan Tuscan Orzo Casserole is the answer to your cravings. With its rich and creamy texture, vibrant vegetables, and perfectly cooked orzo pasta, this recipe is a game-changer for busy weeknights or weekend meal prep. In this post, I’ll guide you through the ingredients, steps, tips, and everything you need to know to make this irresistible dish.

How to Make Dump and Bake Vegan Tuscan Orzo Casserole

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Why You’ll Love This Recipe

Minimal effort: As an easy orzo casserole, this is perfect for “dump-and-bake” fans.
Wholesome ingredients: Packed with plant-based nutrients.
Flavorful Tuscan twist: Sun-dried tomatoes, garlic, and Italian herbs bring the essence of Tuscany to your kitchen.
Customizable: Easily adaptable to suit your preferences.

Let’s dive into how to make this delectable orzo dump-and-bake vegetarian recipe!

Ingredients for Dump and Bake Vegan Tuscan Orzo Casserole

Here’s everything you’ll need to create this delicious baked vegan orzo recipe:

Main Ingredients

Orzo pasta: 1 ½ cups (dry) – the star of this Tuscan Orzo Casserole.
Vegetable broth: 3 cups – adds flavor and helps cook the orzo perfectly.
Coconut milk: 1 cup (full-fat) – for a creamy, dairy-free base.
Sun-dried tomatoes: ½ cup (chopped) – brings a burst of tangy flavor.
Spinach: 4 cups (fresh, roughly chopped) – adds nutrition and color.
Garlic: 4 cloves (minced) – essential for Tuscan-inspired flavors.
Onion: 1 medium (finely chopped) – for depth of flavor.
Cherry tomatoes: 1 cup (halved) – juicy and sweet.
Italian seasoning: 1 ½ teaspoons – a classic herb blend for that Tuscan touch.
Nutritional yeast: 3 tablespoons – provides a cheesy, umami flavor.
Olive oil: 2 tablespoons – enhances the richness of the casserole.

Optional Add-Ins

White beans or chickpeas: 1 cup – for added protein.
Mushrooms: 1 cup (sliced) – a great way to enhance the umami profile.

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Instructions to Make Dump and Bake Vegan Tuscan Orzo Casserole

This easy orzo casserole requires minimal prep and no pre-cooking of the pasta. Follow these simple steps:

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch casserole dish with olive oil.

Step 2: Layer the Ingredients

In the prepared dish, layer the orzo pasta evenly across the bottom.
Add the garlic, onion, sun-dried tomatoes, and cherry tomatoes on top.
Spread the spinach evenly over the mixture.

Step 3: Combine the Liquids

In a mixing bowl, whisk together the vegetable broth, coconut milk, Italian seasoning, nutritional yeast, and a pinch of salt and pepper.

Step 4: Pour and Bake

Pour the liquid mixture over the ingredients in the casserole dish. Ensure the orzo is fully submerged.
Cover the dish tightly with foil and bake for 30 minutes.

Step 5: Finish and Serve

Remove the foil and stir the casserole gently. Bake uncovered for an additional 10-15 minutes until the orzo is tender and the top is slightly golden.
Let it rest for 5 minutes before serving.

Pro Tips for Perfect Results

Choose high-quality ingredients: Fresh vegetables and good-quality vegetable broth make all the difference.
Don’t overbake: Orzo can become mushy if overcooked. Stick to the recommended times.
Customize the creaminess: Adjust the coconut milk ratio to suit your taste. For a less creamy casserole, reduce it to ½ cup.
Stir halfway through: If you notice the edges cooking faster than the center, gently stir the casserole halfway through baking. This ensures even cooking and prevents dry spots.
Add a crispy topping: For extra texture, sprinkle breadcrumbs or crushed crackers mixed with a little olive oil on top before the final 10-15 minutes of baking. It adds a satisfying crunch to every bite!

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What to Serve with Vegan Tuscan Orzo

The creamy and savory flavors of this Dump and Bake Vegan Tuscan Orzo pair well with a variety of sides, desserts, and drinks. Here are some ideas to round out your meal and impress your guests or family:

Sides

Garlic Bread
- Warm, crusty garlic bread is a classic companion to soak up the creamy sauce of the casserole.
Mixed Greens Salad
- A simple salad with arugula, cherry tomatoes, cucumber, and a balsamic vinaigrette balances the richness of the casserole.
Roasted Vegetables
- Roasted zucchini, bell peppers, or asparagus add a delightful smoky flavor that complements the Tuscan-inspired dish.
Steamed Broccoli or Green Beans
- Lightly steamed greens provide a crisp, fresh contrast to the creamy orzo.
For a heartier meal, try serving with a side of pasta like the Mafaldine Pasta Recipe with Spinach and Goat Cheese.
Vegan Bruschetta
- Toasted baguette slices topped with fresh tomatoes, basil, and olive oil offer a vibrant and refreshing side dish.

Desserts

Lemon Sorbet
- The bright, tangy flavor of lemon sorbet is the perfect palate cleanser after a creamy main course.
Vegan Tiramisu
- A plant-based take on the classic Italian dessert adds a touch of indulgence to your meal.
Dark Chocolate Mousse
- Silky vegan mousse made with avocado or silken tofu adds a rich and decadent finish.
Berry Parfait
- Layered with fresh berries, coconut yogurt, and granola, this light dessert is both satisfying and nutritious.

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Drinks

Italian Lemonade
- Fresh lemonade with a sprig of rosemary or basil enhances the Tuscan theme of the meal.
Vegan White Wine
- A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy and herby flavors of the casserole.
Sparkling Water with Citrus
- Add lemon, lime, or orange slices to sparkling water for a refreshing, non-alcoholic option.
Iced Herbal Tea
- Serve a lightly sweetened iced chamomile or mint tea to complement the meal’s Mediterranean vibe.
Espresso or Cappuccino (if serving dessert)
- A strong espresso or creamy vegan cappuccino is a great way to end the meal, especially if paired with a dessert like tiramisu.

With this wide variety of accompaniments, your Tuscan Orzo Casserole can be part of a complete and unforgettable dining experience!

Variations to Try

Gluten-Free Option: Swap orzo with gluten-free pasta or quinoa.
Protein Boost: Add tofu, tempeh, or white beans.
Spicy Kick: Sprinkle red pepper flakes or drizzle with chili oil.
Cheesy Topping: Top with vegan mozzarella or parmesan before the final bake.
Pineapple cheese casserole: you try this pineapple cheese casserole with this dish.

FAQs

Can I make this casserole ahead of time?

Yes! Assemble the dish and refrigerate (unbaked) for up to 24 hours. When ready to cook, add an extra 5-10 minutes to the baking time.

What can I use instead of coconut milk?

For a nut-free option, use oat cream. Cashew cream also works beautifully for a rich flavor.

Is this recipe freezer-friendly?

Absolutely! Freeze the fully baked casserole in portions for up to 2 months. Thaw overnight and reheat in the oven or microwave.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can substitute sun-dried tomatoes with fresh tomatoes if you prefer. However, sun-dried tomatoes provide a richer, more concentrated flavor. If using fresh, consider roasting them beforehand to intensify their taste.

What if my casserole turns out too watery?

If the casserole seems too watery after baking, let it rest for 5-10 minutes uncovered. The orzo will absorb more liquid as it cools. Alternatively, you can stir it and bake it for an additional 5-10 minutes uncovered to reduce the liquid.

Can I use frozen spinach instead of fresh?

Absolutely! Thaw the frozen spinach and squeeze out excess water before adding it to the dish. This will prevent the casserole from becoming overly liquidy.

What if my orzo isn’t cooked through after the suggested baking time?

If the orzo is still undercooked, add a splash of vegetable broth or water, cover the casserole, and bake for an additional 5-10 minutes. Oven temperatures can vary, so this extra time ensures the pasta is fully tender.

How long can I store leftovers?

You can store leftovers of this Dump and Bake Vegan Tuscan Orzo Casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it for up to 2 months.

How do I reheat the casserole?

To reheat your Dump and Bake Vegan Tuscan Orzo Casserole, you have a few options depending on your preferences. For the oven, preheat it to 350°F (175°C), cover the casserole with foil, and bake for 15-20 minutes until heated through. If you’re using a microwave, transfer a portion to a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through. For stovetop reheating, place the casserole in a nonstick skillet, add a splash of vegetable broth or water to prevent it from drying out, and heat over medium-low, stirring occasionally until warm.

Substitutes for Ingredients

Orzo pasta: Use ditalini or small shells for a similar texture.
Spinach: Kale or Swiss chard are great alternatives.
Nutritional yeast: Substitute with vegan parmesan.
Sun-dried tomatoes: Roasted red peppers can work in a pinch.

Nutrition Information

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

Calories: 310
Protein: 8g
Fat: 12g
Carbohydrates: 42g
Fiber: 6g
Sugar: 5g

Final Thoughts

Now that you know how to make Dump and Bake Vegan Tuscan Orzo Casserole, you’re ready to wow your family or guests with this crowd-pleasing dish. Perfectly creamy, loaded with wholesome ingredients, and incredibly easy to prepare, this orzo dump-and-bake vegetarian recipe is destined to become a regular in your meal rotation.

Give this recipe a try and share your experience in the comments below. Happy cooking!

Dump and Bake Vegan Tuscan Orzo Casserole Recipe

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 310 calories 12 Grams fat

Rating: 5.0/5

( 1 voted )