Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Seitan | 100g | 120 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup quartered Brussels sprouts
- 2 medium shallots, minced
- 1 cup cubed seitan
- 3 cups cooked barley
- 1/2 cup finely chopped fresh basil (reserve a few sprigs for garnish)
- 1 Tbs. arrowroot
- 1 cup warm vegetable stock
- Salt and freshly ground black pepper
- to taste
- 1 cup diagonally sliced carrots
- 1 cup stemmed, sliced shiitake mushrooms
- =
Directions
Preheat oven to 375 degrees.
In medium bowl, combine mushrooms, carrots, Brussels sprouts, shallots, seitan, barley and basil.
In small bowl, combine arrowroot with vegetable stock. Stir until arrowroot is dissolved and no lumps remain. Stir into vegetable mixture. Season with salt and pepper.
Lightly coat medium casserole with oil. Transfer vegetable mixture to casserole and smooth top. Cover and cook until vegetables are tender, about 20 minutes. Garnish with fresh basil and serve hot.