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Tomato baked orzo in a white bowl.

Vegan Greek Baked Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: Greek
  • Diet: Vegan


This weeknight-friendly vegan baked orzo is packed with Greek flavors. Ready to eat in just 40 minutes.


  • 2 tablespoons extra virgin olive oil
  • 6 ounces shiitake mushrooms, stemmed and sliced
  • 2 medium shallots, thinly sliced* (see note below)
  • 1 red bell pepper, ribs and seeds removed, sliced
  • 1/4 teaspoon fine sea salt
  • 3 medium garlic cloves, minced
  • 1/4 teaspoon red chili flakes
  • 2 1/2 cups mushroom or vegetable broth*
  • One 15-ounce can chickpeas or white beans, drained and rinsed
  • One 8-ounce can tomato sauce*
  • 1 cup orzo
  • About 2 cups baby spinach
  • Freshly ground black pepper, to taste
  • 1 cup pitted kalamata olives, halved
  • 1/4 cup chopped basil or parsley


  1. Preheat the oven to 400ºF.
  2. Heat the oil in a large oven-safe skillet* over medium heat. Add the mushrooms, shallots, pepper, and salt. Cook, stirring occasionally, until the vegetables are soft and golden brown, 10 to 12 minutes.
  3. Add the garlic and chili flakes, and cook for 30 more seconds.
  4. Add the broth, chickpeas, tomato sauce, orzo, and lots of black pepper. Stir to combine and bring to a simmer. Then add spinach and stir until it’s covered by the liquid.
  5. Transfer the skillet to the oven and bake until the orzo is cooked through, 15 to 18 minutes.
  6. Add the olives and herbs, and stir to combine. Taste and adjust the seasonings, if needed. Serve warm.


  • Shallots can be substituted with red onion.
  • Instead of broth, you can use Yondu or Better Than Bouillon diluted in water – or just plain water.
  • If you have some leftover marinara, you can use it instead of tomato sauce. (If you wanna substitute with tomato paste, use 2 tablespoons and add it in step 3, and compensate with an extra cup of broth in step 4.)
  • If you don’t have an oven-safe skillet, cook the dish in any large skillet through step 4. Then carefully transfer the mixture to any oven-safe dish you have – like a pie plate or Pyrex dish. Don’t bake this in a cast iron skillet because the acid in the tomatoes can cause a chemical reaction with the metal.


  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Fat: 9 g
  • Carbohydrates: 47 g
  • Fiber: 7.3 g
  • Protein: 9 g