Recipe: Vegan Roasted Garlic, Veggie & Barley StewAuthor: Carolyn Severin, Hamama Happiness Team MemberPrep Time: 40 MinutesCook Time: 45 MinutesMakes: 4 Serving I love a warming, comforting stew, don’t you?! While your garlic is roasting, you can put the rest of the meal together and simmer, slowly marrying all the flavors together. You can enjoy this stew anytime of the year, but it is extra comforting when the weather starts cooling down! Ingredients 1 bulb Garlic 2 tbsp Extra virgin olive oil 1 cup Baby portobello mushroom (can sub for any variety you like) 1 cup Shiitake and Maitake mushrooms (can sub any variety you like) 3 large Carrots 1/2 cup Pearl barley, dry (can sub other varieties, but the cook time may vary) Potatoes (chopped small to cook easier) 4 cup Vegetable broth 1 tbsp Liquid Amino Braggs (or Soy Sauce) 1/2 tsp, ground Thyme (dried) 1/2 tsp Rosemary (dried) 1 tbsp Apple cider vinegar 1/2 tsp Salt and pepper (to taste) Clover Microgreens (handful) 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 your pan. Drizzle the top with olive oil and a pinch of salt and pepper. Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is soft and brown. Remove from the oven and set aside. While the garlic is roasting, cut the mushrooms and carrots. When the garlic is close to being ready, add olive oil in a large soup pot on medium-high. Add the mushrooms and carrots and saute. Season with a pinch of salt and pepper. 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. Pour the vegetable broth, soy sauce, and apple cider vinegar into the pot and stir. Then add the thyme and rosemary. Bring the stew to a simmer, then pour the barley and potato into the pot. Continue to simmer on medium-low until the barley and potato is cooked. Once the barley and potato is soft, taste the stew and adjust seasoning. Serve with clover microgreens and any other topping you may like and enjoy!
