Скачать или смотреть Easy One-Tray Baked Orzo Recipe with Roasted Cherry Tomatoes | Creamy & Flavorful Vegan Dish

Learn how to make this easy, creamy, and delicious one-tray baked orzo with roasted cherry tomatoes. This vegan recipe is perfect for busy weeknights or meal prep. Ready in just 30 minutes, it’s packed with fresh flavors and plant-based goodness. Follow along for the full recipe and step-by-step guide to creating this healthy, comforting dish at home. #VeganRecipes #OneTrayMeals #Orzo #RoastedTomatoes #plantbased


Ingredients:

300g orzo pasta
300g cherry tomatoes, halved
1 medium red onion, thinly sliceIngredients:

300g orzo pasta
300g cherry tomatoes, halved
1 medium red onion, thinly sliced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
750ml vegetable broth
200ml coconut cream or dairy-free cream
2 tbsp olive oil
Fresh basil leaves (optional for garnish)
Salt and pepper to taste
Instructions:

Preheat your oven to 180°C (350°F).
In a large baking tray, combine the cherry tomatoes, red onion, garlic, olive oil, oregano, thyme, smoked paprika, salt, and pepper. Toss everything together to evenly coat the vegetables with seasoning.
Roast the cherry tomatoes and onions in the oven for 15 minutes until they begin to caramelize and release their juices.
Remove the tray from the oven, add the orzo pasta, and pour the vegetable broth evenly over the tray. Stir gently to distribute the orzo.
Return the tray to the oven and bake for an additional 15 minutes, stirring halfway through, until the orzo is cooked and the liquid has been absorbed.
Remove from the oven, stir in the coconut cream or dairy-free cream for a creamy finish, and adjust seasoning if needed.
Garnish with fresh basil leaves and serve hot.d
4 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
750ml vegetable broth
200ml coconut cream or dairy-free cream
2 tbsp olive oil
Fresh basil leaves (optional for garnish)
Salt and pepper to taste
Instructions:

Preheat your oven to 180°C (350°F).
In a large baking tray, combine the cherry tomatoes, red onion, garlic, olive oil, oregano, thyme, smoked paprika, salt, and pepper. Toss everything together to evenly coat the vegetables with seasoning.
Roast the cherry tomatoes and onions in the oven for 15 minutes until they begin to caramelize and release their juices.
Remove the tray from the oven, add the orzo pasta, and pour the vegetable broth evenly over the tray. Stir gently to distribute the orzo.
Return the tray to the oven and bake for an additional 15 minutes, stirring halfway through, until the orzo is cooked and the liquid has been absorbed.
Remove from the oven, stir in the coconut cream or dairy-free cream for a creamy finish, and adjust seasoning if needed.
Garnish with fresh basil leaves and serve hot.