Vegan Tomato Orzo Traybake
Looking for a hearty and flavourful plant-based dinner idea? This Vegan Tomato Orzo with Crispy Aubergine is the perfect recipe to satisfy those cravings while packing in those nutrients. The optional (but recommended) crispy aubergine, coated with wholegrain flour and nutritional yeast, brings a satisfying crunch to every bite, and if you’re not a fan of aubergine, simply swap it out for tofu! The orzo base is simmered in a tomato and vegetable broth infused with garlic, ginger, miso, and warming spices like smoked paprika and chilli flakes, delivering a burst of umami and warmth. Whether you’re meal-prepping or cooking for family and friends, this one-pot tomato orzo will quickly become a go-to favourite.
Serves: 4 | Total Cooking Time: 45 minutes
Ingredients
For the crispy aubergine (optional)
2x aubergine (you can also sub this for tofu for a higher protein option)
4 tbsp wholegrain flour
150ml unsweetened plant-based milk or water
2 tbsp nutritional yeast
100g wholegrain bread
Tomato orzo
240g orzo
4x garlic cloves, minced
1 inch ginger, finely diced
1 red onion, diced
1 400g can of chopped tomatoes
1 vegetable stock cube mixed with 600ml water
2 tsp mixed herbs
1 tsp chilli flakes (omit or half if you don’t like heat)
1 tsp smoked paprika
2 tbsp balsamic vinegar
2 heaped tsp red miso paste
1 jar of sun-dried tomatoes, drained
300g cherry tomatoes, sliced halfways
2 handfuls of spinach
300g silken tofu (optional) - blended into a thick liquid
2 handfuls of fresh basil
Instructions
If you’re having the crispy aubergine, start by piercing your aubergine all over with a fork and slicing down the middle. Place in a oven proof dish or skillet, then bake at 190ºC whilst you carry on with the rest of the recipe… (skip this step if using tofu)
In a sheet pan, add all of the orzo ingredients and mix well. Top tip - mix your vegetable stock with the miso first and then pour over the rest of the ingredients (this will ensure an even distribution of miso, rather than just a big lump in one spot).
Add to the oven and baked for approx 15 minutes.
After 15 minutes of the orzo cooking, your aubergines should be softened by now. Remove them from the oven carefully and prepare your batter by mixing the flour, milk, nutritional yeast in a shallow bowl or edged plate and blend up your wholegrain bread to make breadcrumbs and place these on a separate plate.
Take your aubergines (of tofu, if using) and make sure they are sliced down the centre, but don’t go all the way through - you want them to still remain joined at the bottom.
Coat the aubergine (or tofu) in the flour/milk batter and then press onto the breadcrumbs. Flip around a few times, until the flesh is completely covered.
At this point, take your orzo out of the oven and place the coated aubergine/tofu on top in the centre of the dish. Place back in the oven for the remaining 15 minutes, or until the orzo is fully cooked and the aubergine is golden brown on top.
Remove from the oven and serve with a sprinkle of fresh basil! Save any left overs in the fridge in an airtight container.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations. Lots and lots of love guys!! & thank you xx
