This cozy one-pan Mediterranean orzo bake is a marriage of fresh Mediterranean flavors with the convenience of cooking everything together in the oven. It’s creamy, hearty, and brightened with vegan tzatziki, fresh cucumber and dill.

A pan with Mediterranean orzo bake, topped iwth vegan feta and fresh herbs.

Why You’ll Love This Recipe

  • This Mediterranean orzo bake is a one-pan recipe. Everything cooks together, which means you can spend less time washing dishes afterwards.
  • Along with garlic and dried herbs, plant-based yogurt and broth create a beautiful flavor base that absorbs into the pasta.
  • Orzo combines the everything you love about pasta and rice. It’s one of my favorite pasta shapes because it cooks so easily with other ingredients!
  • This Mediterranean orzo bake is great as a meal prep item. Have I mentioned that it’s basically a dump-and-bake dish too?
  • Carbs, protein, and veggies all in one dish create a balanced and nourishing meal.

Key Ingredients

The ingredients for Mediterranean orzo bake laid out and clearly labeled on a white background.
  • Orzo is a small pasta that looks like rice grains. In this recipe, it cooks directly in the broth, soaking up all the flavors.
  • Chickpeas add substance and make the dish more filling. Plus, it’s one of the cheapest protein options in a plant-based diet.
  • Plant-based yogurt gives a subtle creaminess and tang. You can use any vegan yogurt.
  • Cherry tomatoes soften and burst in the oven, adding natural sweetness.
  • Dill is a classic addition for any dish trying to pay tribute to Mediterranean cuisine.

Hack It!

  • Swap orzo for rice to make a gluten-free version of the dish, similar to risotto.
  • No yogurt? Use a splash of coconut milk or cashew cream.
  • If yu like greens, you can stir in spinach, chard or kale in the last few minutes before serving. In fact, you can add other veggies to avoid food waste or clear out your freezer.
  • If you have time to make extras, I recommend serving this Mediterranean orzo bake with olive salad, creamy cucumber salad, or stuffed onions.
  • This dish works suprisingly well hot or cold. If you’re looking for a work lunch that doesn’t need reheating, it’s a great option!

How to Make Mediterranean Orzo Bake

Orzo and liquid ingredients in a large pan.

Step 1: Preheat oven to 400F. To an oven dish, add the orzo, vegetable broth, lemon juice, plant-based yogurt, garlic, turmeric, dried dill and salt. Stir well until everything is combined.

Tomatoes and chickpeas added to the orzo mixture.

Step 2: Add the chickpeas and cherry tomatoes. Mix again so everything is evenly distributed. Cover the dish tightly with foil and bake for 35 minutes.

Cooked orzo with everything stirred together.

Step 3: Remove from the oven, uncover and stir. If the orzo isn’t fully tender or there is still excess liquid, return to the oven uncovered for 5–10 more minutes until creamy and set.

Step 4: Let it sit for 5 minutes to thicken slightly. Serve with vegan tzatziki, fresh cucumber, dill and vegan feta, as desired.  

A serving of Mediterranean orzo bake in a bowl with vegan feta, lemon, and fresh herbs.

Frequently Asked Questions

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days.

Is it freezer friendly?

Yes. Split into portions before freezing so that it’s easier to reheat.

What if I am gluten-free?

Use small gluten-free pasta, short grain rice, or quinoa.

More Plant-Based Casserole Recipes

If you love budget-friendly and accessible recipes like this one, you will love PlantYou cookbooks. Stay healthy, enjoy eating the rainbow, and reduce food waste at the same time!

A spoonful of Mediterranean orzo bake held up to the front of the photo, with the rest ofthe bowl visible in the background.

The Recipe: Mediterranean Orzo Bake

One-pan pasta bake served with vegan tzatziki and fresh dill.
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Servings: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting and setting: 5 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup orzo, dry
  • 2 cups vegetable broth
  • 1 lemon, juiced
  • 2 tbsp plant-based yogurt, heaping tbsp
  • 1 tbsp minced garlic
  • 1 tsp turmeric
  • 1 tsp dried dill
  • 1 tsp salt
  • 15 oz chickpeas, 1 can drained and rinsed
  • 1 cup cherry tomatoes

For serving

  • ½ cucumber, medium, cubed
  • 1¼ cup fresh dill
  • vegan tzatziki, or dill dressing
  • vegan feta, as desired

Equipment

Instructions 

  • Preheat oven to 400F. 
  • In a casserole dish, add the orzo, vegetable broth, lemon juice, plant-based yogurt, garlic, turmeric, dried dill and salt. Stir well until everything is combined.
  • Add the chickpeas and cherry tomatoes and give it another quick mix so everything is evenly distributed.
  • Cover the dish tightly with foil and bake for 35 minutes.
  • Remove from the oven, uncover and stir. If the orzo isn’t fully tender or there is still excess liquid, return to the oven uncovered for 5–10 more minutes until creamy and set.
  • Let it sit for 5 minutes to thicken slightly. Serve with vegan tzatziki, fresh cucumber, dill and vegan feta, as desired. 

Notes

  • Swap orzo for rice to make a gluten-free version of the dish, similar to risotto.
  • No yogurt? Use a splash of coconut milk or cashew cream.
  • If yu like greens, you can stir in spinach, chard or kale in the last few minutes before serving. In fact, you can add other veggies to avoid food waste or clear out your freezer.
  • If you have time to make extras, I recommend serving this Mediterranean orzo bake with olive salad, creamy cucumber salad, or stuffed onions.
  • This dish works suprisingly well hot or cold. If you’re looking for a work lunch that doesn’t need reheating, it’s a great option!
Calories: 275.8kcal, Carbohydrates: 51.5g, Protein: 12.4g, Fat: 3.2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 0.7g, Sodium: 895.5mg, Potassium: 543.6mg, Fiber: 8.2g, Sugar: 4.1g, Vitamin A: 1379.4IU, Vitamin C: 38.5mg, Calcium: 111.1mg, Iron: 3.6mg
Cuisine: Mediterranean
Course: Main Course
Author: carleigh