Mushroom Barley Stew
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Mushroom Barley Stew

Mushrooms, barley, veggies, and chick peas make a hearty and healthy stew.

Yield 4-6 servings
Time 45 minutes
Tools
  • large pot with lid
  • wooden spoon
Ingredients
  • 1 medium carrot, chopped
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • ½ red bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 T olive oil
  • about 20 small mushrooms, chopped
  • 1 c pearl barley
  • ½ cup soaked/cooked or canned chickpeas
  • 1 t cumin
  • Tabasco (optional)
  • salt
  • pepper
  • 1 T soy sauce
  • 3-4 c vegetable stock
Directions Heat oil over medium heat, sauté carrot, onion, garlic, and peppers until onions are translucent. Add mushrooms and sauté until tender. Add remaining ingredients and simmer until barley is tender, 20-30 minutes.
Notes

Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer.

Buy it: Amazon.com | Amazon.co.uk
  Key to abbreviations and conversions
Soup Recipes     Vegan Recipes     Vegetarian Cookbooks
Filed in Easy Recipes, Soups, Vegan, Winter

 
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