A vegan take on a traditional Greek orzo pasta casserole. Mushrooms in a rich red wine and tomato-based sauce with courgette and orzo pasta.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 1 hourhr10 minutesmins
Course Main
Cuisine Greek
Servings 4
Ingredients
4tablespoonsolive oilsplit into 3 tablespoons and 1 tablespoon
300gchestnut mushrooms
1medium brown oniondiced
1large carrotdiced
3clovesgarlicminced
2tablespoonstomato purée
1teaspoonsweet paprika
½teaspooncumin
½teaspoonground cinnamon
½teaspoonfreshly cracked black pepper
1teaspoondried oregano
2sprigs of fresh thyme
2bay leaves
80mlred wine
500mlpassata
450mlvegan beef stockor vegetable
1medium courgettediced optional
200gcherry tomatoes
250gorzo pasta
1tablespoonchopped fresh parsley
80gvegan feta
1lemonjuice and ½ teaspoon zest
Instructions
Heat a large oven-proof pot with a lid over medium heat. If you don't have a large ovenproof pot you can transfer it to a casserole dish later.
Once the pot is hot add 3 tablespoons of olive oil then add the mushrooms with a pinch of salt. Stirring occasionally, sauté the mushrooms until they have released all of their liquid and no liquid is left in the pot. This will take around 10 to 15 minutes.
Remove the mushrooms from the pot and set them aside until later.
In the same pot add 1 tablespoon olive oil, the diced onions and carrot with a pinch of salt. Sauté until the onions are soft and translucent, around 5 minutes.
Add the minced garlic and sauté for 1 minute.
Add the tomato puree and mix well into the onions and carrots. Sauté until the tomato puree is a deep red in colour, around 2 minutes.
Add the sweet paprika, cumin, cinnamon, black pepper, dried oregano, fresh thyme and bay leaves. Mix well to combine then add the red wine. Continue to sauté for 2 minutes.
Preheat an oven to 200°C (180°C fan), 390°F
Pour in the passata and stock, mix well, and then bring to a boil. Reduce the heat to a gentle simmer and simmer for 8 minutes, stirring occasionally.
Taste and adjust the seasoning. The amount of salt needed will depend on the salt level in your stock. We didn't have to add anything.
Add the cooked mushrooms, courgette and orzo pasta. Mix together then place the cherry tomatoes evenly on top. Cover the pot with a lid or kitchen foil and place it in the preheated oven for 40 minutes. Remove the lid after 30.
If transferring to a casserole dish. Transfer before adding the cherry tomatoes and cover with kitchen foil.
Carefully remove the pot from the oven and stir through the chopped parsley and the tomatoes that were cooked on top. Remove the bay leaves and sprigs of thyme.
Serve your Vegan Giouvetsi garnished with vegan feta, a squeeze of lemon juice and a sprinkling of lemon zest and chopped fresh parsley.