2½teaspoonssea salt, if using table salt adjust as necessary
1teaspoonfreshly ground black pepper
1½ to 2 cups (180 - 240grams)shredded vegan cheese, that melts well
INSTRUCTIONS
Preheat oven to 450F (230°C)
Add the olive oil, onion, garlic, whole cherry tomatoes, and zucchini (or other chopped veg to a 9 x 13-inch or similar oven-proof dish. (Unless you are using frozen peas or a leafy vegetable like spinach. Leave those out for now. )Toss together to coat with oil, then cook uncovered in the oven for 15 minutes.
After 15 minutes remove and turn the oven down to 400 °F (200°C).
To the vegetables add the tomato paste and the water and stir to combine and break up the tomato paste. Then throw in the orzo (raw), basil, chili flakes, salt, pepper, and any leafy vegetables/peas if using, then give it all good stir, making sure the orzo is all submerged.
Cover tightly with a lid, foil, or an upturned baking tray and bake for 15 minutes.
Uncover, sprinkle over lots of vegan cheese, cover again (to help the cheese melt) and bake for a further 10 minutes. If you have a water spray bottle, spray a few sprays of water over the cheese before covering. The steam will help it melt.
Take off the lid and broil for a couple of minutes until the top is bubbly and golden. Serve immediately.
NOTES
Store leftover vegan orzo in an airtight container in the fridge for up to 3 days. It's great for reheating in a microwave or covered in an oven.