Vegan Barley Stew Recipes

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BARLEY VEGAN BEEF STEW RECIPE



Barley Vegan Beef Stew Recipe image

Hearty vegan beef stew with barley, tomatoes, veggies and beefy TVP or soy curls. Enjoy all the classic flavors of your favorite stew without any of the fat and cholesterol, an oil free plant based recipe loaded with protein, flavor and healthy carbs. No beef!

Provided by Florentina

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

2 cups beefy TVP ((use soy curls for WFPB & Plantricious))
1.5 cups barley (pearled or hulled)
1 yellow onion (diced)
3 cloves garlic (minced)
3 carrots (sliced into 1/2 inch rounds)
2 celery ribs sliced
1 sprig rosemary (or 8 sprigs fresh thyme)
2 leaves bay
2-3 tbsp nutritional yeast (optional)
1 tbsp smoked paprika
1/2 tsp chili powder
10 cups vegetable stock ((no salt))
28 oz can San Marzano tomatoes lightly crushed
1/3 cup fresh parsley (chopped)
S & P to taste

Steps:

  • Preheat a heavy bottom stock pot over medium heat. Add a splash of water or veggie stock and sautee the onion with a pinch of salt until translucent. Add the carrot and celery and cook a few more minutes until they begin to soften. (Add more liquid if needed to create more steam).
  • Add the garlic and give everything a good stir until the garlic is fragrant. Sir in the smoked paprika, chili powder, bay leaves and rosemary.
  • Add the beefy TVP or soy curls, barley, crushed tomatoes, veggie stock and nutritional yeast then bring everything to a simmer. Cook on medium low heat for 45 minutes to one hour until the barley is cooked through and the TVP has reached your desired tenderness.
  • Taste and adjust seasoning with salt and pepper and the heat level with more chili powder or chili flakes. Stir in the fresh parsley and serve hot with crusty bread. (If you want to indulge with a drizzle of olive oil feel free to do so at this point, omit for Whole Food Plant Based and Plantricious diets).

Nutrition Facts : Calories 345 kcal, Carbohydrate 60 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Sodium 243 mg, Fiber 18 g, Sugar 13 g, ServingSize 1 serving

MUSHROOM BARLEY STEW



Mushroom Barley Stew image

A wonderful mushroom barley stew! With kale! Very hearty and comforting, great for the cold seasons! Very easy, and few ingredients!

Provided by jamie the vegan

Categories     Stew

Time 1h10m

Yield 1 large pot of stew, 2-6 serving(s)

Number Of Ingredients 7

5 cups vegetable broth or 5 cups mushroom broth
1/2 cup pearl barley
5 cups mushrooms
2 cups kale
1 large onion, chopped
flour, to thicken (I used about 3/4 cup)
pepper, to taste

Steps:

  • Boil the broth. Once it's boiling, add the barley.
  • While the barley cooks, slice the mushrooms. And saute them in oil. (trying to get them to release as much juice as possible).
  • While the barley and mushrooms cook, chop the kale.
  • Then, take the flour, and the same amount of broth and whisk them together, and add it to the soup. (It will thicken more later).
  • By the time the mushrooms are cooked, and the kale is chopped, the barley should be a little more than half done, add the mushrooms and onions, and stir occasionally.
  • Once the barley is almost cooked through, add the kale, and pepper.
  • Wait a few minutes stirring occasionally, and enjoy!

Nutrition Facts : Calories 484.4, Fat 6.5, SaturatedFat 1.4, Cholesterol 6, Sodium 2068.7, Carbohydrate 91.7, Fiber 13.2, Sugar 14.4, Protein 20.7

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