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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
- 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
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