Vegan Dirty Lentils and Barley
I made some 'dirty' lentils and barley tonight. I was trying to capture a Cajun style flavor. Dirty rice kinda feel without the discarded animal parts. I like the whole Cajun flavor profile and I think this is a good permutation.
Ingredients
1/2 cup dry lentils
1/2 cup dry pearl barley
1 14 ounce can vegetable broth
1/3 cup frozen chopped collard greens
1/3 cup frozen diced red and green bell peppers
1/2 cup soy sauce
1 tbl spicy mustard
1 tsp Louisiana hot sauce
1/4 cup carrots
1 jalapeno pepper diced
7 cloves garlic sliced
water as needed
2 tsps vegan margarine
garlic powder, onion powder, Cayenne powder, chili powder, thyme and basil to season
Add broth, barley and lentils to a large sauce pot and bring to a boil. Let simmer covered for 10 minutes.
Add collards, carrots, soy sauce and mustard and more water in 1/4 cups increments as needed. Continue simmering 5 more minutes.
Add jalapeno, garlic, and hot sauce. Simmer 3 more minutes.
Add some of each spice and more water if needed. Just enough water to keep stuff from sticking. Simmer 1 minute longer and taste. Adjust spices to your preference. Add pepper and margarine. Turn off heat. Stir to melt margarine, thaw peppers and combine all ingredients. Taste. Adjust spices.
Serve immediately sprinkled with some nutritional yeast and sprinkled with additional hot sauce if desired. It's great with a side of roasted potatoes.
Or let cool and store in fridge overnight to let flavors mingle. It makes a great sandwich on a bagel or roll with some pickle slices.
Ingredients
1/2 cup dry lentils
1/2 cup dry pearl barley
1 14 ounce can vegetable broth
1/3 cup frozen chopped collard greens
1/3 cup frozen diced red and green bell peppers
1/2 cup soy sauce
1 tbl spicy mustard
1 tsp Louisiana hot sauce
1/4 cup carrots
1 jalapeno pepper diced
7 cloves garlic sliced
water as needed
2 tsps vegan margarine
garlic powder, onion powder, Cayenne powder, chili powder, thyme and basil to season
Add broth, barley and lentils to a large sauce pot and bring to a boil. Let simmer covered for 10 minutes.
Add collards, carrots, soy sauce and mustard and more water in 1/4 cups increments as needed. Continue simmering 5 more minutes.
Add jalapeno, garlic, and hot sauce. Simmer 3 more minutes.
Add some of each spice and more water if needed. Just enough water to keep stuff from sticking. Simmer 1 minute longer and taste. Adjust spices to your preference. Add pepper and margarine. Turn off heat. Stir to melt margarine, thaw peppers and combine all ingredients. Taste. Adjust spices.
Serve immediately sprinkled with some nutritional yeast and sprinkled with additional hot sauce if desired. It's great with a side of roasted potatoes.
Or let cool and store in fridge overnight to let flavors mingle. It makes a great sandwich on a bagel or roll with some pickle slices.
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