Ingredients (use vegan versions):
- One cup cooked barley
- One cup cooked garbanzo beans
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1 carrot, cut into bite-sized pieces
- 1/2 onion, sliced
- chopped mushrooms (use your favorite amount or none at all)
- 2 large cloves garlic, crushed
- One can vegetable stock (I used Hain fat-free veggie broth)
- Or 2 cups stock you've made yourself
- Spices: cumin, tabasco sauce,
Directions:
Toss the carrots into a hot wok and cook for a few minutes, add the garlic,
onions and green peppers, deglazig the pan with water or tamari. Add
the mushrooms and cook just until the mushrooms start giving up their
liquid. Add the garbanzo beans, barley, and vegetable stock.
Add spices to taste. The tamari really worked well in this, but I
only used a tablespoon for the whole recipe. The black pepper and
tabasco gave it some "kick" and I threw in the cumin because I like
the flavor. Add these in small amounts if you don't like things
really hot. I ended up having something that was too hot because I
accidentally threw in too much tabasco (I used the lemon juice to
counter it, and it was fine). The salt is optional. I put in just a
touch.
You can add more water and/or water/tamari mix if you want to make it
a little soupier.
Cook it until it's really hot and serve over toasted whole wheat
vegan bread, like a sloppy joe. Even though it's been warm during the day
here in the Northeast, we've still had some cool evenings, so hot food
has been okay. This is good served with fruit salad or tossed salad.
Serves:
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