Barley with mushrooms and onion
Barley has a nutty flavor and pasta-like chew. Discover a new world with this ancient grain.
Mushroom Barley Pilaf Recipe
Ingredients
1 cup of Onion
3 cloves of Garlic
8 oz Mushroom
1Tbsp vegan butter
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Thyme
2 Tbsp Parsley
1 tbsp better than bouillon
1/2 cup of White Wine
1&1/2 cups Barley
4 cups of water
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TASTY PLANT BASED VEGETABLE STEW ???? Hearty vegan recipe to warm your bones!
This plant based vegetable stew recipe is the perfect dish to enjoy on a cool winter evening. This filling vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.
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Vegan Cream of Mushroom Soup
Full Recipe:
Hey Internet, who’s ready for another soup recipe? I am, haha. I just spent the last 5 days in Ohio visiting family and… I am embarrassed but I still don’t have a coat. I’m getting around to it, OK?
AND spent the 11 hours in the car yesterday and went to work today, and came home and shot this recipe. I’m tired, but at least I’m feeling pretty warm with a belly full of soup.
I’ve been craving this soup for a long time.
It’s funny, I already have something similar on the blog, my vegan creamy mushroom lasagna soup. But like, that’s kinda weird? I mean it’s good, don’t get me wrong.
But I wanted a classic cream of mushroom soup (vegan, of course). And no, not like the one in the can.
The ONLY way in which this is like the stuff in the can is that it can be used to make other dishes like my vegan green bean casserole, pasta, etc. It's also featured in my vegan holiday recipes guide.
But this… this soup has SO MUCH mushroom flavor and depth.
Nearly 2 pounds of mushrooms go into this big pot of soup and when you’re done? You have something that’s pure comfort in a bowl.
Since I made my last vegan creamy mushroom soup I’ve learned a thing or two about developing flavors, creating bases, and a few technique type things that sound scary at first (sprinkling flour into soup… what???) but are legitimate game changers.
This soup is also similar to my vegan cream of chicken soup in that it’s delicious, not like the canned stuff, and easy to make.
And I’m passionate about EASY vegan home cooking and comfort food on this blog, so when I publish a recipe like this one, you know I 10000% believe it’s easy and delicious.
In case you wondered, it’s really easy to make cream of mushroom soup vegan.
#vegan #easyvegan #veganfood #veganrecipe #food #soup #yum #yummy #cozy #cozyfood #winter #winterfood
This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Baked Barley Risotto with Mushrooms & Carrots - How to Cook with Barley
Searching for how to cook barley? This barley risotto recipe with mushrooms and carrots is a simply recipe for cooking barley in the oven. With a texture like risotto but oh so much more flavor. Use water instead of broth, so the barley flavor can really shine. Ingredients below or at
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Chapters
0:00 Prep ingredients
1:17 The cooking part, stovetop
2:22 The cooking part, oven
2:40 Preparing a portion for freezing
3:03 How to avoid overcooking the risotto
3:27 Final touches & notes
BAKED BARLEY RISOTTO with Mushrooms & Carrots
===============================================
by Kay Chun
3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
kosher salt and black pepper
10 ounces pearl barley (about 1.5 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped fresh chives or green onions
Bake temp: 425F
Bake time: 30 minutes
Recipe summary: Cook onions and garlic together until softened about 3 minutes, in the hot oil, in a large dutch oven over medium heat. Add mushrooms and 1 tbsp of oil, season. Cook for 3 minutes until mushrooms soften. Stir in carrots and barley. Pour in 4.5 cups of water. Bring to a boil over high heat. Cover and transfer to oven. Bake for about 30 minutes until all liquid is absorbed.
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Cooking Essentials: Equipment for New Home Chefs:
I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License