Barley and Cashew Casserole

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Barley and Cashew Casserole

 

Recipe By :Easy Vegan Cooking - Leah Leneman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups barley

pinch sea salt

2 cups water

2/3 cup soy milk

2 onions

2 tomatoes

2 cups mushrooms

2 tablespoons vegetable oil

1 cup cashews

1 tablespoon nutritional yeast

sea salt, to taste

freshly ground black pepper, to taste

 

Soak the barley, then cook it with a little salt in the water and milk until

nearly tender.

Chop the onions, tomatoes, and mushrooms, and saute in the oil until just

tender. Place in the bottom of a greased baking dish.

Stir the cashews and nutritional yeast into the barley; add additional seasoning

to taste. Put this over the onion mixture, and bake in a 350F oven for 20-30

minutes. Alternatively, cover with greaseproof paper and microwave for about 6

minutes.

 

 

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Per serving: 548 Calories (kcal); 25g Total Fat; (39% calories from fat); 17g

Protein; 70g Carbohydrate; 0mg Cholesterol; 31mg Sodium

Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0