Vegan Roasted Garlic Mushroom and Barley Stew
A whole bulb of roasted garlic is added to this amazing healthy and easy mushroom and barley stew. So comforting!
A whole bulb of roasted garlic is added to this amazing healthy and easy mushroom and barley stew. So comforting!
- salt and pepper to taste
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon rosemary dried
- 4 cups vegetable broth
- 3 large carrots
- 1/2 teaspoon thyme dried
- 1/2 cup pearl barley
- 1 large bulb of garlic
- 1 tablespoon + 2 teaspoons olive oil divided
- 20 ounces mushrooms i used half baby bella and half button
- 1 tablespoon soy sauce or liquid aminos
- Carbohydrate 31.8263971798141 g
- Cholesterol 0 mg
- Fat 0.886204575780807 g
- Fiber 6.50040996258406 g
- Protein 7.39073772677828 g
- Saturated Fat 0.149738325675101 g
- Serving Size 1 1 Serving (430g)
- Sodium 592.902541049621 mg
- Sugar 25.32598721723 g
- Trans Fat 0.302509687035454 g
- Calories 153 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves.
- Place the bulb of garlic on to a sheet pan.
- Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.
- Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown.
- Remove from the oven and set aside.
- While the garlic is roasting, cut the mushrooms into large chunks. Then chop the carrots.
- When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high.
- Then add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
- Next, when the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine.
- Now, pour the vegetable broth, soy sauce and apple cider vinegar into the pot. Stir to combine. Then add the dried thyme and dried rosemary.
- Bring the stew to a simmer, then pour the barley into the pot. Season with another pinch of salt and pepper.
- Continue to simmer on medium low until the barley is cooked. Check the package for timing.
- Once the barley is soft, taste the stew and adjust seasoning.
- Serve immediately with fresh herbs on top if you want.
My Cozy Vegan Stew Adventure: A Simple Recipe for Comfort
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pickups, homework help, and the never-ending cycle of laundry. But even amidst the chaos, I crave those moments of quiet comfort – and a warm bowl of hearty stew fits the bill perfectly. This Vegan Roasted Garlic Mushroom and Barley Stew isn't just a meal; it's a little slice of self-care nestled into my otherwise jam-packed schedule.
The beauty of this recipe lies in its simplicity. There's something incredibly satisfying about transforming humble ingredients into something so flavorful and nourishing. The roasted garlic adds a depth of sweetness that perfectly complements the earthy mushrooms and chewy barley. The whole process, from chopping veggies to simmering the stew, is a mindful escape – a small act of self-love in the midst of the everyday grind. It's a ritual that brings me a sense of peace and accomplishment, especially after a long day. Plus, the leftovers are just as delicious, making it a perfect meal-prep option for those busy weeknights.
The Magic of Roasted Garlic: Roasting the garlic is a game-changer. It mellows the sharp bite, transforming it into a sweet, almost caramelized flavor that infuses the entire stew. It's a simple step, but it elevates the dish to a whole new level. The process is incredibly simple, just a drizzle of olive oil, salt and pepper, and a 30-40 minute roast in the oven; a small effort with a huge impact on the overall flavor profile.
Barley's Unexpected Charm: I've always loved barley for its nutty flavor and hearty texture. It adds a satisfying chewiness to the stew, making it incredibly filling and nutritious. This makes the stew a complete meal that keeps me feeling energized throughout the afternoon.
Adaptability is Key: This recipe is incredibly versatile. Feel free to experiment with different types of mushrooms, add other vegetables like zucchini or spinach, or adjust the seasonings to your liking. I sometimes throw in a handful of chopped kale at the end for an extra boost of nutrients. The beauty of cooking is in the freedom to adapt and personalize recipes to your own preferences and what you have available in your kitchen.
More Than Just a Meal: This Vegan Roasted Garlic Mushroom and Barley Stew is more than just a recipe; it's a reminder to slow down, savor the process, and nourish myself both physically and mentally. In the midst of life's relentless demands, these small moments of culinary mindfulness are essential to my well-being. It’s a testament to the power of simple ingredients and intentional cooking to create not just a delicious meal, but a sense of calm and contentment in a busy life. The aroma alone fills the kitchen with warmth and comfort, making it feel like a cozy sanctuary even on the most hectic evenings.
A Final Thought: Don't be intimidated if you've never made a stew before. This recipe is surprisingly easy and forgiving. The result is a deeply satisfying, healthy, and incredibly flavorful meal that's perfect for a cozy night in or a packed lunch. Give it a try, and experience the magic of this simple yet extraordinary stew for yourself.
