Vegan Mushroom and Barley Stew with Turmeric and Garlic
This hearty winter stew with mushrooms, barley and many root vegetables also features flavors of turmeric and garlic. Make this meal in the slow cooker or on the stovetop. Warm and filling and great for leftovers or meal prepping. See the main recipe page for stovetop directions!
Add the broth and all seasonings to your slow cooker and whisk together well. See notes.
Add all of the remaining ingredients (barley, mushrooms, and vegetables) to the slow cooker and combine thoroughly.
Set the slow cooker to high, and cook for about 6 hours.
When the barley, mushrooms and carrots are tender you are ready to serve! See serving instructions in the post. Add suggested garnishes if desired.
Garlic: I took all of the spices and the garlic and blended it in the vitamix with some of the broth and apple cider vinegar, then added it to the slow cooker. You do not need to do it this way, you can mince the garlic and add it to the pot along with the spices. Sage: fresh or ground. I used fresh, half blended in the vitamix (mentioned above), and half chopped leaf.Beets: You can use any color of beets, but do note that the color you select will affect the resulting color of this stew. Leftovers: This will thicken a lot as leftovers, and can be served on a plate as a side dish even.See the main recipe page for stovetop directions!