Name: Creamy Vegan One-Tray Orzo Bake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 ½ cups orzo pasta; 2 ½ cups vegetable broth (for cooking the orzo); 2 cups cherry tomatoes; 1 whole garlic bulb (top sliced off, cloves exposed); 4 blocks of vegan cream cheese (~4 oz or ~½ cup) OR ~½ cup full-fat coconut milk; 1 can white beans (14.5 oz, such as cannellini or great northern), drained and rinsed; 2 cups spinach, roughly chopped; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon smoked paprika (optional); Salt and black pepper, to taste

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Prepare the Baking Tray

In a large baking tray or casserole dish, add cherry tomatoes and the whole garlic bulb with the top sliced off. If using vegan cream cheese, place the blocks in the center of the tray. Drizzle with olive oil and sprinkle with oregano, basil, smoked paprika (optional), salt, and pepper. Cover the tray with aluminum foil.

3. Roast the Tomatoes and Garlic

Place the tray in the oven and roast for 50–60 minutes, or until the cherry tomatoes are blistered, the garlic is soft, and the vegan cream cheese has melted (if using).

4. Cook the Orzo

While the vegetables roast, cook the orzo in the vegetable broth according to package instructions. Drain any excess broth and set the orzo aside.

5. Make the Creamy Sauce

After roasting, remove the tray from the oven. Squeeze the soft, roasted garlic cloves directly into the tray. If using vegan cream cheese, mix it with the roasted garlic and blistered tomatoes to create a creamy sauce. If using coconut milk instead, pour it into the tray and stir well to combine with the roasted tomatoes and garlic, creating a smooth, creamy sauce.

6. Combine Everything

Add the cooked orzo, white beans, and chopped spinach into the tray. Stir everything together so that the creamy sauce coats the orzo, beans, and spinach. The spinach will wilt from the residual heat.