Ingredients:

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2 cups soy chunks (dried), rehydrated using hot water
 

Marinade:

2 tsp Worcestershire sauce

A few drops liquid smoke (optional)
3 TBSP olive oil
1 TBSP warm water

1/2 tsp white miso paste

1/4 tsp onion powder

Stew:

2 TBSP olive oil

1 TBSP vegan butter divided in half
1 medum red onion, diced
3 large cloves garlic, minced
½ cup red wine
14 oz chopped tomatoes
2 tsp tomato paste
1 cinnamon stick
1/4 tsp nutmeg
1 large Bay leaf
1 tsp sugar
2 cups low sodium vegetable broth

Salt and pepper, to taste

1 ½ cups orzo 
½ cup VEGAN PARM and/or vegan feta
Fresh parsley for garnish

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Rehydrate and marinade soya chunks:

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1) Add two cups soya chunks to a large bowl. Pour boiled water and allow to rehydrate for a few minutes (until they soften).

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2) Whisk together ingredients for the marinade. Drain remaining water from soya chunks and pour over marinade. Mix well and allow to sit for at least 10 minutes.

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Prepare the stew:

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3) Heat 2 TBSP of olive oil and 1/2 TBSP of vegan butter in a large pot. Add the chopped red onion and sauté for about 5 minutes over medium heat. Increase heat and add the marinated soy chunks. Stir frequently until the chunks begin to brown a bit. Add the minced garlic and stir for another minute or so.

 

4) Add the tomato paste and red wine. Stir and allow wine to evaporate. Then, add in the diced tomatoes, vegetable broth, bay leaf, cinnamon stick, nutmeg, and sugar. Season lightly with salt and pepper.
 

5) Turn the heat down and simmer with the lid on for about 20 minutes. Occasionally stir. 

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6) While you wait for the stew to simmer, parboil the orzo. Preheat oven to 350°C.

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7) Add orzo and stew to oven-safe dish. Stir together and bake for 15 minutes, covered.

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8) Sprinkle vegan parmesan/feta on top and cook uncovered an additional 10-15 minutes.

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9) Allow to cool. Sprinkle with chopped fresh parsley and serve!

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Makes 4 servings.

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