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A whole bulb of roasted garlic is added to this amazing, healthy and easy mushroom and barley stew. So comforting!
Ingredients
1 Large bulb of Garlic
1 Tablespoon + 2 Teaspoons Olive oil, divided
20 Ounces Mushrooms, I used half baby bella and half button
3 Large Carrots
1/2 Cup Pearl Barley
4 Cups Vegetable broth
1 Tablespoon Soy sauce or liquid aminos
1/2 Teaspoon Thyme, dried
1/2 Teaspoon Rosemary, dried
1 Tablespoon Apple cider vinegar
Salt and pepper to taste
Instructions
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!
Ingredients
1 Large bulb of Garlic
1 Tablespoon + 2 Teaspoons Olive oil, divided
20 Ounces Mushrooms, I used half baby bella and half button
3 Large Carrots
1/2 Cup Pearl Barley
4 Cups Vegetable broth
1 Tablespoon Soy sauce or liquid aminos
1/2 Teaspoon Thyme, dried
1/2 Teaspoon Rosemary, dried
1 Tablespoon Apple cider vinegar
Salt and pepper to taste
Instructions
- 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.
- get the full instructions @ rabbitandwolves.com
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