Shiitake-Barley Bake

[Guest guest]

Shiitake-Barley Bake

 

01-JAN-98 p. 46

8 Servings — Vegan

 

Barley and shiitake mushrooms give this casserole an earthy

flavor. Seitan, carrots and Brussels sprouts are interspersed

throughout the casserole, providing enough substance and variety to

make the dish a meal in itself. Serve with warm rye bread.

· 1 cup quartered Brussels sprouts

· 2 medium shallots, minced

· 1 cup cubed seitan

· 3 cups cooked barley

· 1/2 cup finely chopped fresh basil (reserve a few sprigs for

garnish)

· 1 Tbs. arrowroot

· 1 cup warm vegetable stock

· Salt and freshly ground black pepper to taste

· 1 cup diagonally sliced carrots

· 1 cup stemmed, sliced shiitake mushrooms

 

Preheat oven to 375 degrees. In medium bowl, combine mushrooms,

carrots, Brussels sprouts, shallots, seitan, barley and basil. In

small bowl, combine arrowroot with vegetable stock. Stir until

arrowroot is dissolved and no lumps remain. Stir into vegetable

mixture. Season with salt and pepper.Lightly coat medium casserole

with oil. Transfer vegetable mixture to casserole and smooth top.

Cover and cook until vegetables are tender, about 20 minutes. Garnish

with fresh basil and serve hot.

 

PER serving: 153 CAL; 7 G PROT; 4 TOTAL FAT (1 SAT. FAT); 25 G CARB.;

CHOL; 175 MG SOD.; 4 FIBER