Carrot & Barley Stew
Mmm, nice autumnal gloop
Serving 2-3
1 large leek, sliced
3 carrots, thickly sliced
2-3 cloves garlic, chopped
6oz button mushrooms, whole
1-2 tbls olive oil
400g tin tomatoes
½ mug pearl barley
1 tsp dried herbs: thyme/basil/parsley
soy sauce & pepper
Fry the leeks, carrot and garlic in oil for five minutes. Add mushrooms. After a minute or two, add barley, herbys and pepper. After a further minute, add tomatoes, soy sauce and 1-2 mugs water.
Cover and simmer for 1 hour, stirring occasionally, til the barley is cooked. Add more water if necessary. It should be a fairly thick consistency when finished.
Serve with salt and pepper, and some fresh herbs if you have any.
Good with jacket potato or Garlic BreadNew Vegan Recipes
This slow roast aubergine goes good with a nice fresh salad. It's also very good as a side dish to accompany a stir-fry, such as Tofu & Oyster Mushrooms.
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Vegan Cookery
- There are loads more recipes on the vegan family site.
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- Amanda's Kitchen.
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