Vegan Barley Casserole
- Barley Layer
- 2 cups hulled barley
- 2 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 3 carrots
- 2 celery stalks
- 5 tablespoons shoyu
- ¼ teaspoon fine sea salt
- ¼ teaspoon dried basil
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
- ¾ cup tahini dressing (see below for recipe)
- Tahini Dressing
- ¼ small onion, diced
- ½ cup tahini
- 1 tablespoon shoyu
- pinch of garlic powder
- pinch of paprika
- ⅛ teaspoon dried basil or ½ teaspoon fresh basil
- pinch of dried oregano
- ¼ teaspoon garlic powder
- ½ cup water
- Pre-heat the oven to 350
- Boil 3 cups of water and add barley.
- Cook until tender (about 55-60 minutes)
- Add olive oil to saucepan and saute onion and garlic
- Add carroty, celery, shoyu, salt, basil, oregano, and garlic powder, until vegetables are tender.
- Add barley to vegetable mixture and set aside.
- Combine onion, tahini, shoyu, garlic powder, paprika, dried or fresh basil, dried oregano, and water to food processor for tahini dressing
- Mix ¾ cup Tahini Dressing to barley mixture
- Transfer half of the barley mixture to a 8 x 12 baking dish
- Drizzle half of the Tahini Dressing on top of the barley mixture
- Add the other half of the barley mixture on top of the tahini layer
- Drizzle the other half of the Tahini Dressing on top of the second barley layer
- Bake uncovered for 35 minutes
Recipe by The Fussy Fork at http://www.thefussyfork.com/barley-casserole/
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