Vegan Barley Stew Recipes

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VEGAN STEW WITH ALE & PEARL BARLEY



Vegan Stew with ale & pearl barley image

This hearty vegan stew is easy and delicious - make it in a slow cooker or on the stovetop. Chestnut mushrooms, vegetables and pearl barley in a thick, beery gravy.

Provided by Kate Ford | The Veg Space

Categories     Main

Time 50m

Number Of Ingredients 14

2 tbsp rapeseed or sunflower oil
1 large onion
2 cloves garlic (or 1 tsp ready-chopped garlic from a jar or tube)
250 g mushrooms (I like a mixture of chestnut and flat mushrooms)
2 tbsp plain flour
150 ml ale ((check it is vegan))
400 ml vegetable stock (or beef-flavoured vegan stock)
2 tbsp tomato purée
1 tsp brown sugar
1 tbsp cider vinegar (or wine vinegar)
2 sprigs thyme (or 1/2 tsp dried thyme)
60 g pearl barley
3 carrots
250 g baby potatoes

Steps:

  • Heat the oil in a large casserole or deep frying pan.
  • Peel the onion and slice into thick rings. Fry gently for a few minutes until softened.
  • Cut the mushrooms into large chunks, and add them to the pan, followed by the peeled and crushed garlic cloves.
  • Add the flour to the pan, stir to coat everything so no lumps remain.
  • Add the ale, vegetable stock, tomato purée, brown sugar, cider vinegar and thyme. Bring to the boil then reduce to a gentle simmer. Wash the pearl barley well, drain and add to the pan.
  • Peel the carrots, slice vertically then into large chunks. Cut the potatoes into quarters or thick slices. Add them to the pan, bring it back to the boil and then reduce again to a simmer.

Nutrition Facts : ServingSize 1 portion, Calories 256 kcal, Carbohydrate 40 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Sodium 507 mg, Fiber 7 g, Sugar 8 g

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