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Name: Shiitake-Barley Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Salt; 3 c Cooked barley; 1 c Diagonally sliced carrots; 1 c Cubed seitan; 1 c Quartered Brussels sprouts; (reserve a few sprigs for; 1 c Stemmed sliced shiitake; 1/2 c Fresh Basil finely chopped; 2 md Shallots; minced; 1 c Warm vegetable stock; 1 tb Arrowroot

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INGREDIENTS

Salt
3 c Cooked barley
1 c Diagonally sliced carrots
1 c Cubed seitan
1 c Quartered Brussels sprouts
(reserve a few sprigs for
1 c Stemmed sliced shiitake
1/2 c Fresh Basil ; finely chopped
2 md Shallots; minced
1 c Warm vegetable stock
1 tb Arrowroot

Servings

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. Recipe by: Vegetarian Times Magazine, January 1998, page 46

NOTES

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Shiitake-Barley Bake

Salt
3 c Cooked barley
1 c Diagonally sliced carrots
1 c Cubed seitan
1 c Quartered Brussels sprouts
 (reserve a few sprigs for
1 c Stemmed sliced shiitake
1/2 c Fresh Basil finely chopped
2 md Shallots; minced
1 c Warm vegetable stock
1 tb Arrowroot

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.        Recipe by: Vegetarian Times Magazine, January 1998, page 46

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 8 servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 9.3mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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