Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 70 g shallots (2-3 shallots)
- 30 g olive oil
- 250 g pearl barley, medium, rinsed and drained
- 100 g dry white wine, vegan
- 750 g water, hot
-
1
heaped tsp vegetable stock paste, homemade, vegan (see tip)
or 1 vegetable stock cube (for 0.5 l), vegan, crumbled - ½ tsp fine sea salt
- 2 pinches ground white pepper
- ¾ tsp dried thyme (optional)
- 40 g pine nuts
- 400 g courgettes, sliced (5 mm)
- 50 g sun-dried tomatoes in oil, drained, cut in strips (5 mm)
- 60 g almond butter
- Nutrition
- per 1 portion
- Calories
- 2159 kJ / 517 kcal
- Protein
- 16 g
- Carbohydrates
- 52 g
- Fat
- 23 g
- Fibre
- 8.5 g
In Collections
Alternative recipes
Aubergine, Courgette and Red Lentil Gratin
1h 10min
Pearl Barley and White Bean Stew
1h
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
1h 15 min
Lentil Moussaka
2 godz. 20 min
Stuffed Butternut Squash with Feta
1h 50min
Marinaded Tofu with a Tomato and Aubergine Sauce
50 min
Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut
1h
Aubergine and Tomato Pasta
45min
Courgette and Feta Risotto
30min
Mexican Quinoa Stuffed Aubergine
1h
Moroccan Quorn with Bulgar Wheat
40min
Chickpea, Squash and Kale Stew
45min