Vegan Giouvetsi with Orzo and Jackfruit

Ingredients

• 1 cup Orzo Pasta
• 1 can (20 oz) Jackfruit
• 1 medium Onion
• 3 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 cups Vegetable Broth
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 2 tbsp Olive Oil

Instructions

1. 1Preheat your oven to 375°F (190°C). Open the 1 can (20 oz) of jackfruit, drain it, and then use two forks to shred the jackfruit into small pieces.
2. 2Heat the 2 tbsp of olive oil in a large pot or Dutch oven over medium heat. Finely chop the 1 medium onion and mince the 3 cloves of garlic, then add them to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened. Add the shredded jackfruit to the pot and cook for another 5 minutes, stirring frequently.
3. 3Stir in the 28 oz of crushed tomatoes, 2 cups of vegetable broth, 1 tsp of dried oregano, and 1 bay leaf into the pot. Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles appear around the edges. Reduce the heat to low and let it simmer for 5 minutes.
4. 4Add the 1 cup of orzo pasta to the pot and stir well to combine it with the sauce. Carefully pour the entire mixture into a 9x13-inch (or similar size) baking dish, spreading it evenly.
5. 5Bake for 40-45 minutes in the preheated oven, or until the orzo is tender when tasted, and most of the liquid has been absorbed. The top should be lightly browned and bubbly.
6. 6Carefully remove the baking dish from the oven. Let the giouvetsi rest for 5-10 minutes before serving, as this allows the flavors to meld and the orzo to set. Before serving, locate and remove the 1 bay leaf from the dish.

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