VegLite – Healthy Vegan Recipes

Hello my dear friends! I am super excited to be part of this year’s Vegan MoFo! I will try to stick on my selected theme which is Traditional Greek Recipes Gone Vegan through out this month. I might post some other random things as well. And of course there will be awesome giveaways!

Mushrooms Giouvetsi

My first post this month is about my vegan version of Giouvetsi. Giouvetsi is a baked dish with orzo and meat – usually beef. For my vegan version I substituted the meat with pleurotus mushrooms.

mushrooms giouvetsi

Ingredients

250 grams (1/2 pound) orzo
500 grams (1 pound) pleurotus mushrooms
3 Tbsp olive oil – divided
1 1/2 cups crushed tomatoes
1/2 cup white wine
1 onion thinly chopped
1 tsp mixed dry herbs
2 cloves of garlic, minced
2 cups vegetable broth
salt and pepper to taste
1/4 cup shredded vegan cheese

mushrooms giouvetsi

Heat 1 1/2 Tbsp of olive oil in a big pan over medium heat. Saute the onion and garlic for 1-2 minutes and add the mushrooms. If your mushrooms are big, cut them with your hands in the desired size. Add the mixed herbs, salt and pepper and cook for about 10 minutes. Quench with the wine. Lower the heat and add the vegetable broth and the crushed tomatoes. Cover with the lid and simmer for 15 minutes. While simmering the mushrooms sauce, prepare the orzo. Heat the remaining olive oil in a pot over medium heat and saute the orzo until browned (about 1 minute). Add 1 cup of water and cook until the water absorbs into the orzo. Transfer the orzo in a baking dish, add the mushrooms sauce, mix well, sprinkle with the vegan cheese, cover with a lid and bake in preheated oven at 180C/350F for about 40 minutes.