This stew is definitely for YOU!
So, here in Florida we have crazy weather. It has been abnormally hot the past week, and now it is freezing, literally. So here, for all my cold weather friends, I have this insanely amazing vegan roasted garlic mushroom and barley stew. A whole bulb of garlic roasted, then added to an already perfect stew made with lots of mushrooms, carrots and barley. With very few ingredients, you will wonder how this tastes so dang wonderful!
This vegan roasted garlic mushroom and barley stew is almost one pot. The barley is cooked right in the stew liquid. All you need to do to prep is roast the garlic. While the garlic roasts, I just chop all the mushrooms and carrots to use my time wisely. Then everything is cooked in a large soup pot.
So, usually, garlic is wrapped in aluminum foil to roast. However, I tested a method not using aluminum foil, so that it is not mandatory. It worked great! Just cut the tops of the bulb, drizzle with oil, sprinkle with salt and pepper. Roast on a sheet pan. Easy, peasy! I have had a lot of readers say they don’t cook with aluminum foil, so, I wanted to make sure everyone could enjoy!
Another thing I would like to mention, is that Trader Joe’s and I’m sure other brands, make parboiled (already partially boiled) barley. I like to use that since it only needs to cook for 10-15 minutes instead of 30-45 minutes. So, if you can get your hands on some of that action, I definitely recommend it! Saves a lot of time. If you can’t find it, no worries, this mushroom and barley stew is still very, very easy! Also, it’s very, very yummy!
Vegan Roasted Garlic Mushroom and Barley Stew
- 1 Large bulb of Garlic
- 1 Tablespoon + 2 Teaspoons Olive oil, divided
- 20 Ounces Mushrooms, I used half baby bella and half button
- 3 Large Carrots
- 1/2 Cup Pearl Barley
- 4 Cups Vegetable broth
- 1 Tablespoon Soy sauce or liquid aminos
- 1/2 Teaspoon Thyme, dried
- 1/2 Teaspoon Rosemary, dried
- 1 Tablespoon Apple cider vinegar
- Salt and pepper to taste
- Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper.
- Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown. Remove from the oven and set aside.
- While the garlic is roasting, cut the mushrooms into large chunks, I usually quarter mine. Then chop the carrots.
- When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high.
- Then add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
- Next, when the garlic is ready, squeeze all of the roasted garlic cloves out of the peel and into the pot with the mushrooms and carrots. Stir to combine.
- Now, pour the vegetable broth, soy sauce and apple cider vinegar into the pot. Stir to combine. Then add the dried thyme and dried rosemary.
- Bring the stew to a simmer, then pour the barley into the pot. Season with another pinch of salt and pepper. Continue to simmer on medium low until the barley is cooked. Check the package for timing. I like to use parboiled barley, which only takes 10-15 minutes, but regular barley takes about 30-45 minutes.
- Once the barley is soft, taste the stew and adjust seasoning. Serve immediately with fresh herbs on top if you want.