Get ready for summer with this VEGAN and healthy recipe. Your guests will never know its so unexpected and so savory!
Tradition with a twist is exactly what’s needed to take a boring run of the mill recipe and give it new life. Try these at your next pot luck or party. Simple and tasty!
This sage stuffing recipe has the perfect earthy blend of carrots, celery and onions. Along with that is the creaminess of the Parmesan and the subtle hint of sage. People will ask you how you made this stuffing and you can proudly boast about all of the health benefits from Mochi Barley Japanese pearled barley that are incorporated into this delicious recipe.
This meatless stuffing is a great alternative to your traditional stuffing. Gone are the days of stale bread and soggy oil filled goop. Give this recipe a try, you won’t be sorry!
Sage & Parmesan Barley Stuffing
1 tbsp olive oil
2 celery stalks, diced
1 large carrot, diced
1/2 onion, diced
1 leek (white part only), diced
3 cups vegetable broth
1/2 cup grated Vegan Parmesan cheese
1 tsp chopped fresh sage
Salt and pepper to taste
Heat oil in a medium saucepan over medium heat. Add celery, carrot, and onion. Cook until vegetables start to soften, about 5 min. Add leek; cook for 2 min. Stir in barley; cook for 1 min. Add broth; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally until barley is tender and liquid is absorbed, 25 to 30 min. Stir in Parmesan cheese, sage, salt and pepper.
Variation: Hollow out zucchini and place stuffing inside. Bake 15-20 min or until zucchini is soft.
To make it even simpler we have a easy to follow video with a great alternative for serving any left over stuffing you may have.
NOTE: If you’re not using quick-cooking pearled barley, which takes 15 minutes to cook in boiling water vs 60 you could save some time in the kitchen by soaking your grains a day before. That makes working with traditional pearled barley SO much easier when considering that NOBODY has time to wait 60 minutes in the kitchen anymore.