So warming, comforting and nourishing! Delicious creamy savoury flavours that the whole family will love. Serve with a sprinkle of fresh parsley and a scoop of tasty mashed potatoes and a chunk of crusty bread. So good!
220gramsmeat-free beef chunksmy package came in 220g weight but more chunks can be added to the stew if preferred. Or replace with a can of butter beans or thick chopped mushrooms.
200gramscarrot1 large, thick sliced
200gramsparsnip2 small-medium, thick sliced
150gramsonion1 large, sliced
150gramscelery2 ribs, sliced
4clovesgarlicsliced, use more if preferred
150gramscabbagesliced, I used white cabbage but any variety is fine
100gramspearl barleywashed and drained
1tablespoonWorcester sauceuse a vegan variety
2teaspoondried sagereplace with dried mixed herbs if necessary
2teaspoondried thymeor use fresh herbs if available
1250millilitresvegetable stockhot, use a vegan beef flavour if available. I used 2 meat-free oxo beef cubes.
400millilitreslite coconut milkcanned, use full fat if preferred for extra creaminess and richness
2tablespoonwhite wine vinegar
To serve
8gramsparsleychopped, alternatively use chives, dill or fine chopped spring/green onions
Instructions
Sauté onion, carrot, parsnip, and celery in either 1 tablespoon of olive oil or ½ cup of veggie stock for 8 minutes over a medium heat,
Mix through garlic and herbs, cook for 2 minutes.
Add the barley and meat-free pieces, stir,
Pour in the hot vegetable stock and Worcester sauce. Season with salt and pepper.
Bring to the boil, reduce heat to a simmer and cook for 30 minutes. Stir occasionally.
Tip in the shredded cabbage and pour in the coconut milk and white wine vinegar. Mix.
Simmer gently for 15 minutes, or until the cabbage and barley is cooked. It may look like the coconut milk has separated but just stir until its combined with the stew again.
Check seasoning. Sprinkle each serving with parsley if liked.
Notes
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
Store leftovers in a covered container within the fridge for up to 3 days.
Or freeze for up to 4 months.
Reheat by placing in a non-stick pot and bring to a simmer, cook and stir for 3-5 minutes until piping hot. Add a little extra plant milk, stock or water if necessary.
Use a lite/reduced-fat canned coconut milk if preferred to reduce fat and calories
Using a vegan 'beef' flavoured stock improves the flavour but simply use vegetable stock if preferred.
The beef pieces can be replaced with a can of your favourite creamy beans such as butterbeans, cannellini or borlotti. Or replace with thick sliced mushrooms which would be incredibly tasty.
Instead of dried herbs sub for fresh if available.