Plant-Based Miso Mushroom and Barley Stew
This salty, hearty, savory stew is a plant-based, stick-to-your-ribs meal that will keep you nourished all year long.
Ingredients
- 1 cup raw cashews
- 6 cup low-sodium vegetable broth divided
- 1/2 tablespoon olive oil
- 1 lb sliced, fresh assorted mushrooms (such as oyster cremini or shiitake)
- 2 chopped medium shallots finely
- 3 clove minced garlic
- 1 tbsp chopped, fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tbsp balsamic vinegar
- 2/3 cup pearled barley
- 2 tbsp white miso paste
Nutrition
6 servingsInstructions (click to mark complete)
In a small saucepan over high heat, add cashews and of broth and heat just until it comes to a boil
In a small saucepan over high heat, add cashews and of broth and heat just until it comes to a boil. Pour into a high-powered blender, cover, and set aside.
In a large pot over medium-high heat, warm oil
In a large pot over medium-high heat, warm oil. Add mushrooms, shallots, garlic, thyme, salt, and pepper, and sauté, stirring often, until mushrooms soften and begin to brown, 5 to. Stir in vinegar, then add barley and cook, stirring often, until lightly toasted, 2 to.
Add remaining broth and bring to a boil
Add remaining broth and bring to a boil. Reduce heat to medium-low, cover, and cook, stirring occasionally, until barley is tender, about. Remove from heat.
Transfer soup (including some mushrooms and barley) and miso to blender with cashews and blend until very smooth
Transfer soup (including some mushrooms and barley) and miso to blender with cashews and blend until very smooth.
Stir cashew mixture into stew
Stir cashew mixture into stew. Divide into 4 soup bowls and serve.
Original source: https://vegnews.com/recipes/vegan-miso-mushroom...