Vegan - Mushroom Barley Stew

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* Exported from MasterCook *

 

Mushroom Barley Stew

 

Recipe By :How it all Vegan! - Tanya Barnard & Sarah Kramer

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium carrot -- chopped

1/2 medium onion -- sliced

2 large garlic cloves -- crushed

1/2 medium green pepper -- chopped

1/2 medium red pepper -- chopped

2 tablespoons olive oil

15 to 20 small mushrooms -- chopped

1 cup dry pearl barley

1/2 cup cooked or canned chickpeas

1 teaspoon cumin

splash Tabasco sauce (to taste)

salt (to taste)

pepper (to taste)

1 tablespoon Braggs or soy sauce

3 to 4 cups vegetable stock

 

In a large soup pot saute the carrots, onions, garlic, and peppers in oil on

medium heat until onions are translucent. Add the mushrooms and saute until the

mushrooms become tender. Add the barley, chickpeas, cumin, Tabasco, salt,

pepper, Braggs, and stock and simmer for 20-30 minutes until barley ic cooked.

Serve with warm biscuits. Makes 4-6 servings

 

 

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Per serving: 223 Calories (kcal); 10g Total Fat; (39% calories from fat); 7g

Protein; 28g Carbohydrate; 2mg Cholesterol; 1231mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0