Dump and Bake Vegan Tuscan Orzo

Preheat the oven to 400 degrees(F).
In a 13 x 9 inch baking dish, drizzle the olive oil into the bottom of the dish.
Add in the garlic, onions, salt and red pepper. Stir to combine everything, straight in the baking dish.
Add in the orzo, sun-dried tomatoes, olives, lemon juice and then pour in the water. Stir to combine everything. Then press everything down into the baking dish and smooth out.
Put the spinach over the top of everything, then drizzle the oil from the sun-dried tomatoes over the spinach.
Bake for 15 minutes, take the baking dish out of the oven.
Stir everything together so the spinach is now combined with everything. The orzo will be starting to cook, but there will still be liquid.
Sprinkle 1/2 cup of the vegan Parmesan over everything and then stir to combine again. Smooth everything back out and press it down into the baking dish.
Sprinkle the remaining vegan Parmesan over the top evenly.
Bake for 12 to 15 more minutes or until the water has been absorbed and the orzo is tender.
Serve immediately by its self or your favorite protein.