Sure! It's a one pan one tray recipe. And it's also vibes based, like the ratio of all the things will change depending on what I got.

You're gonna need
Veggies: eggplant, some garlic, some onion and whatever other veggies you feel like (I recommend zucchini).
One can of chopped/flayed tomatoes.
Veggie boullion/broth.
(Olive) Oil.
A blender of some sort.
An oven and a stovetop.
A pot and a tray.
Some wine or vinegar.

• Turn the veggies with some olive oil, put then in a tray and put it in the oven on high heat. (Optional: Chop up some zucchini and eggplant into tiny bits, put them in the oven with the rest of the veggies, but not mixed in.)
• Take it out when the veggies are starting to char a little bit.
• in a pan add some olive oil, some herbs if you've got them, more garlic if you want and fry at a high heat until the garlic becomes slightly see-through.
• Add the tomatoes to the pan. Stir a bit.
• Add the veggies, turn down the heat to a medium level. (If you're doing the optional side-quest then don't add the chopped up bits)
• you want all the stuff to get nicely mixed together.
• Now put the mixture in a blender and blend until smooth or only slightly chunky (Final step of the optional quest: Add the chopped up bits after blending).
• Put more olive oil on the pan. Turn up the heat and add orzo rice. Don't worry about getting sauce stuck on your pan. If you were using a stave blender then move the sauce into another container for a bit.
• After a little while (usually I say "when you feel uneasy about warming pasta like this" but I don't know you.) when the orzo looks ready, turn the heat down to medium and add the wine (if you're using vinegar add less) to de-glaze the pan.
• add the sauce back in the pan and stir until the orzo is mixed well in.
• Now add the broth. Usually I use about 0.5-1 liter, but it varies.
  
  broth amount.
  

  You want to pour in so there's broth from the top of the orzo and about the length of the first joint on your digit finger. I've heard some people say something about knuckle height? It's the same amount of liquid as when you're cooking rice, I dunno.
  
• Put a lid on it and let it boil. Go to check on it once in a while, stir, taste and feel the density of the orzo (I like it al dente but you do you). Season to taste.
  It's done when you enjoy the sensation of eating it.

Good things to season with - Lemon zest, lemon juice, soy sauce, hoisin sauce (no idea of that's vegan actually, Worcestershire sauce (vegan variants exist), Balsamic vinegar, and more stuff I can't recall.
If vegan parmegiano is a thing then grate that top and serve. Also consider serving on a bedding of rucola or spinach.