Vegan Kale, Lentil and Barley Stew
This very non-photogenic soup is one of my favourite, hearty stews! With tons of kale, lentils, barley, a load of spices and a kick of jalapeno, it is the perfect soup-season meal to cozy up! I made this for Friendsgiving and it was a popular soup, despite it's non-flattering qualities haha.
FULL KALE, LENTIL, BARLEY STEW RECIPE:
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Baked Barley Vegetable Stew - Healthy Vegan Recipes On Video
Recipe:
On a cold, rainy day such as this, a nice warm meal was needed. We had picked up some barley at the store, so I made it into a baked vegetable dish with barley.
And check out for the free '7 Secrets For Shaping Up Your Healthy Eating Habits'.
Easy. Delicious. Healthy Vegan Veggie Barley Soup
Yummy and warm Vegetable Barley Soup, simmered slowly but cooks quickly on the stove for a real homemade bowl of goodness. Totally vegan. No meat products used.
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JILL’S VEGETABLE BARLEY SOUP
February, 2022
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 medium carrots, medium-sliced
2 stalk celery, medium-sliced
1-2 cups fresh mushrooms, sliced
4 cups vegetable or no-beef style broth
3 cups water
1 cup black beans (or beans of choice)
1 (14.5-ounce) can diced tomatoes with juice
1 ½ cups frozen cut green beans
1 cup pearl barley
1 teaspoon garlic powder
2 bay leaf
½ cup chopped Italian parsley
2 cups chopped kale
Salt and Pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
In a stock pot, with medium-high heat, add onions to the oil. Season with salt and pepper, then saute' until softened (about 5 minutes).
Add mushrooms and lightly saute, stirring frequently. Then add carrots, celery, parsley, and kale. Stir to combine. Add salt, pepper, garlic powder, and bay leaf
Stir in broth, water, tomatoes, green beans, and barley.
Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 35 minutes).
Mix in black beans, and cook until tender and hot (about 1 to 2 minutes).
Discard bay leaves and serve!
NOTE: This soup begins to thicken as it cools, and the barley swells. I like to thin it out as I re-heat it. It really makes a nice pot of soup. A real dollar-stretcher! Enjoy.
***Here's some of the great cooking gear I used in today's video:
ALL-CLAD STOCK POT:
PYREX GLASS MEASURING CUP SET:
EPICUREAN CUTTING BOARD SET: (a FAVE of mine!)
PLASTIC DELI FOOD STORAGE CONTAINERS: (a FAVE of mine)
PORTABLE INDUCTION COOK TOP:
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Recipe Mushroom Barley Casserole Recipe
Recipe - Mushroom Barley Casserole Recipe
INGREDIENTS:
●1 cup medium pearl barley
●1 small onion, chopped
●1/4 cup butter
●1-1/2 cups sliced fresh mushrooms
●1 cup slivered almonds, toasted
●1 envelope onion soup mix
●2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
●3 to 3-1/2 cups chicken broth
LEGIT vegan Cream of Mushroom Soup Recipe
LAY HO MA everyone! If you grew up with canned cream of mushroom soup, you'll absolutely be blown away with how delicious, easy, and incredible this recipe is. Best part... its completely vegan. Join me in this episode and learn how to make vegan cream of mushroom soup! in this episode I’m using my trusty vitamix. Let's begin.
Ingredients:
4 cups vegetable stock
1/2 lb mushrooms
1 onion
2-3 pieces of garlic
1/2 a potato
1/4 cup cashews
1/4 cup water
Olive oil
Salt and pepper
Directions:
1. Use a paper towel to brush the dirt off the mushrooms
2. Remove the stalks from the mushrooms and set aside
3. Also set aside half of the mushroom caps
4. Slice the remaining mushroom caps and set aside
5. Heat up a stock pot on medium high, then add a drizzle of olive oil
6. Roughly chop one onion, and crush 2-3 pieces of garlic
7. Sauté the onions and garlic until golden brown
8. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
9. Add the potato, the set aside mushroom stalks and caps
10. Season and cook for a few minutes
11. When the vegetables are browned, add the vegetable stock
12. Simmer on medium for 10min
13. In a blender, blend on high the cashews, water, some salt and pepper, and a drizzle of olive oil
14. Add the cashew cream to the pot and stir to combine
15. Pour the entire pot into the blender
16. Place the stock pot back on the heat, add a drizzle of olive oil, sliced mushrooms, and season
17. Sauté for a few minutes, meanwhile, blend the soup on high
18. Add the soup back into the pot and stir
19. Plate, and finish with fresh cracked pepper and a drizzle of olive oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
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Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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