| 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 |
md |
Shallots; minced |
| 1 |
c |
Cubed seitan |
| 3 |
c |
Cooked barley |
| 1/2 |
c |
Finely chopped fresh basil |
|
|
(reserve a few sprigs for garnish) |
| 1 |
tb |
Arrowroot |
| 1 |
c |
Warm vegetable stock |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
8 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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