Vegan Broccoli Cheddar Orzo

An easy dump-and-bake vegan casserole that combines the classic broccoli and cheese flavors.

Course Main Course

Cuisine American, European

Keyword broccoli, broccoli cheddar orzo, broccoli pasta, creamy orzo, easy broccoli pasta, easy orzo recipe, one pan casserole, one pot casserole, orzo casserole, plant based pasta casserole, vegan casserole, vegan orzo dish, vegan pasta casserole

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 567

Author carleigh

Equipment

Large casserole dish with cover
Cheese grater

Ingredients

1½ cups orzo pasta uncooked
3 cups broccoli florets chopped
1½ cup carrots grated
2 cups vegetable broth
1½ cups cashew cream soy cream, or coconut milk
½ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
¼ tsp turmeric
½ tsp salt
black pepper to taste
½ cup vegan cheddar cheese

Instructions

Preheat the oven to 375F.
In a casserole dish, add the orzo, broccoli, and carrots.
Next pour in the broth, cream, nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper. Stir everything together until fully mixed.
Cover and bake for 30 minutes, until the orzo is tender and most of the liquid has been absorbed.
Remove from the oven and add some vegan cheddar cheese. Bake uncovered for an additional 5 to 10 minutes. Enjoy immediately, or store in the fridge for up to 3 days.

Notes

Use a different small pasta shape if orzo isn't available.

For a gluten-free version of this recipes, try it with rice, quinoa or gluten-free orzo.

Get scrappy with your veggies. To use up leftover produce, you can swap the broccoli for cauliflower, peas, or spinach.

Enjoy it as a main meal or serve as a side dish with mini chickpea pot pies, vegan cabbage rolls, or lentil patties.

Nutrition