Step 1

Slice the tomatoes in half.

Step 2

Heat a large skillet or pot over medium heat. Melt the vegan butter.

Step 3

Sauté the shallot and garlic until translucent and aromatic.

Step 4

Add the tomatoes. Leave to cook over medium heat for 3-4 minutes or until tender and the skins start to turn wrinkly.

Step 5

Over medium high heat, add the mushrooms.

Step 6

Pour the sake and allow to evaporate.

Step 7

The tomatoes will start to release more juices.

Step 8

Add the miso paste and gochujang. Mix until both miso and gochujang have dissolved and incorporated into the tomato and mushroom-mix.

Step 9

Add the orzo or risoni and mix to coat well with the mushrooms and tomatoes.

Step 10

Pour the water and add the vegetable bouillon. You can start with 2 cups of water first. See notes.

Step 11

Mix well and then leave to come to a gentle simmer over medium heat.

Step 12

Cover the pot. Once the orzo/risoni starts to boil, mix every 2-3 minutes to prevent from sticking to the bottom of the pan/skillet.

Step 13

Repeat this until the orzo/risoni is al denté or cooked to your liking, around 8-9 minutes.

Step 14

Season with salt and pepper to taste, if needed. You can add more water (1/4 to 1/2 cup) to loosen the orzo, if needed.

Step 15

Turn off the heat. Mix in fresh basil. The orzo/risoni will turn into a somewhat creamy consistency from the starches. This is best enjoyed freshly cooked.

Step 16

Serve hot and garnish with fresh basil and vegan parmesan (if desired). Enjoy!