Kritharaki casserole with soy granules

Ingredients for 4 servings:

• 875 ml vegetable broth
• 125 g soy granules
• 1 medium-sized onion(s), diced
• 2 garlic cloves, crushed
• 1 small zucchini, sliced
• 200 g mushrooms, sliced
• some oil
• 1 tbsp tomato paste
• 1 tsp, heaped paprika powder
• 1 pinch of cinnamon powder
• 1 shot of white wine
• 1 can of chopped tomatoes (425 ml)
• 1 cup sour cream
• some thyme stalks
• salt and pepper
• e.g. chili
• 250 g Kritharaki (rice-shaped noodles)
• 250 g feta cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Soak the soy granules in 375 ml vegetable stock and let them swell. Heat a little oil in a large pan and sauté the onion and garlic until translucent. Add the zucchini and mushrooms and fry for a few minutes until soft. Then set the vegetables aside. Add a little more oil to the pan and fry the soaked soy granules until crispy, stirring well. Add tomato paste, paprika powder, and cinnamon powder and fry briefly. Season with salt, pepper, and chili to taste. Deglaze with a splash of white wine. Then add the cooked vegetables, the chopped tomatoes, 500 ml vegetable stock, sour cream, and the raw pasta. Roughly chop the thyme and stir everything in. Place everything in a non-stick baking dish and crumble the cheese over the top. Bake in a preheated oven at 180°C (convection oven) for about 30 minutes. Approx. 817 kcal per serving.