Vegan Roasted Garlic, Veggie & Barley Stew

September 09, 2020

Vegan Roasted Garlic, Veggie & Barley Stew

 

Recipe: Vegan Roasted Garlic, Veggie & Barley Stew
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time:  40 Minutes
Cook Time:  45 Minutes
Makes:  4 Serving
 
 
I love a warming, comforting stew, don’t you?! While your garlic is roasting, you can put the rest of the meal together and simmer, slowly marrying all the flavors together. You can enjoy this stew anytime of the year, but it is extra comforting when the weather starts cooling down!

 

 

Ingredients

 

1 bulb

Garlic

2 tbsp

Extra virgin olive oil

1 cup

Baby portobello mushroom (can sub for any variety you like)

1 cup

Shiitake and Maitake mushrooms (can sub any variety you like)

3 large

Carrots

1/2 cup

Pearl barley, dry (can sub other varieties, but the cook time may vary)

Potatoes (chopped small to cook easier)

4 cup

Vegetable broth

1 tbsp

Liquid Amino Braggs (or Soy Sauce)

1/2 tsp, ground

Thyme (dried)

1/2 tsp

Rosemary (dried)

1 tbsp

Apple cider vinegar

1/2 tsp

Salt and pepper (to taste)


Clover Microgreens (handful)




Instructions

 

  1. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on your pan. Drizzle the top with olive oil and a pinch of salt and pepper. 

  2. Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is soft and brown. Remove from the oven and set aside. 

  3. While the garlic is roasting, cut the mushrooms and carrots. 

  4. When the garlic is close to being ready, add olive oil in a large soup pot on medium-high. 

  5. Add the mushrooms and carrots and saute.  Season with a pinch of salt and pepper. 

  6. When the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine. 

  7. Pour the vegetable broth, soy sauce, and apple cider vinegar into the pot and stir. Then add the thyme and rosemary. 

  8. Bring the stew to a simmer, then pour the barley and potato into the pot. Continue to simmer on medium-low until the barley and potato is cooked. 

  9. Once the barley and potato is soft, taste the stew and adjust seasoning. Serve with clover microgreens and any other topping you may like and enjoy!



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