Simple and delicious recipe for vegan giouvetsi with soya kebab in 30 minutes!
With the unique aroma of cinnamon, allspice, clove and bay leaves.
You will love it!
Giouvetsi or yuvetsi (Turkish: güveç) is originated in Turkey. Its name comes from the homonymous clay vessel in which, traditionally, was baked.
Beloved food, so much that it is often referred to by its derogatory as giouvetsaki (small giouvetsi). So delicious that it was a well-known order in the kitchens of post-war Greece, the "a plain of giouvetsi". This order meant that someone was ordering only barley (also known as minestrone) from the giouvetsi. Of course, at this time, they didn't choose it out of love for animals but for financial reasons as it was much more cheaper. We, with respect for animals, made a recipe for vegan giouvetsi, but also with respect to you, our giouvetsi is not plain but with delicious soya kebab and aroma of cinnamon, allspice, clove and bay leaves.
We suggest cooking it in the pot, but you can also make it in a pan or in a dutch oven and achieve amazing results. We also use thick whole grain orzo but feel comfortable putting any type of orzo you have available.
Our recipe is extremely simple and fast and our vegan giouvetsi is extremely fragrant and filling! It is a comfort food. Very simple and quick in preparation. Ideal for when you need several portions and you want quickly something delicious. A recipe that you, your family and your friends will love!… Vegan or not!
Cook it today! :)
Vegan giouvetsi with soya kebab in 30 minutes
- 500 g orzo preferably whole wheat
- 200 g soya kebab
- 400 g tomatoes grated or juice
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 5 cups water
- ½ cup olive oil
- 1 Tbsp tomato paste optionally
- 1 tsp sugar unprocessed
- 1½ tsp cinnamon
- ½ tsp allspice
- ¼ tsp cloves
- 2 bay leaves
- salt and pepper
- Put the soya kebab in hot water for 5 minutes to rise. Then, squeeze it by pressing it with your fist (as if kneading) in a colander.
- Heat up a large non-stick pan at medium to high temperature and add in the olive oil with the cinnamon, the allspice and the clove.
- Add the soya kebab and onion in the pot and sauté for 10 minutes.
- Lower to medium heat, add the orzo and garlic and continue sautéing for another 5 minutes.
- Add the grated tomatoes, water, sugar and the bay leaves. Cover with a lid and simmer for 10 minutes, stirring occasionally to prevent sticking.
- Serve when still hot. You can accompany it with bread, lettuce salad, or white wine. You can also sprinkle over your plate nutritional yeast, grated rusks or freshly ground pepper.
- If you use tomato pulp, add it just before adding the grated tomatoes and mix well.
- Optionally, add together with the tomatoes and half a teaspoon of turmeric.