| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegtime3 | 8 | Servings |
INGREDIENTS
| 1 | c | Stemmed sliced shiitake |
| mushrooms | ||
| 1 | c | Diagonally sliced carrots |
| 1 | c | Quartered Brussels sprouts |
| 2 | Shallots, minced | |
| 1 | c | Cubed seitan |
| 3 | c | Cooked barley |
| 1/2 | c | Finely chopped fresh basil |
| reserve a few sprigs for | ||
| garnish | ||
| 1 | T | Arrowroot |
| 1 | c | Warm vegetable stock |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
SERVINGS VEGAN Barley and shiitake mushrooms give this casserole an earthy flavor. Seitan, carrots and Brussels sprouts are interspersed throughout the casserole. providing enough substance and variety to make the dish a meal in itself. Serve with warm rye bread. Preheat oven to 375 degrees. In medium bowl, combine mushrooms, carrots, Brussels sprouts, shallots, seitan, barley and basil. In small bowl, combine arrowroot with vegetable stock. Stir until arrowroot is dissolved and no lumps remain. Stir into vegetable mixture. Season with salt and pepper. Lightly coat medium casserole with oil. Transfer vegetable mixture to casserole and smooth top. Cover and cook until vegetables are tender, about 20 minutes. Garnish with fresh basil and serve hot. PER SERVING: 153 CAL.; 7G PROT.; 4G TOTAL FAT (1G SAT. FAT); 25G CARB.; 0 CHOL.; 175MG 500.; 4G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 46 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 57.3mg
Potassium: 487mg
Carbohydrates: 66.5g
Fiber: 14.5g
Sugar: 1.7g
Protein: 9.5g