Dairy free
Vegetarian
Freezer friendly
Vegan

FREE

This recipe will take you 1 hour 10 minutes plus 20 minutes soaking

Serves 4

  • 30g dried porcini mushrooms
  • Low-calorie cooking spray
  • 1 large onion, chopped
  • 1kg chestnut mushrooms, sliced
  • 4 garlic cloves, crushed
  • 3 large fresh thyme sprigs, leaves picked and chopped, plus a few sprigs to serve
  • 350g dried pearl barley
  • 1 tsp miso paste (no oil or sugar)
  • 1 litre boiling vegetable stock, suitable for vegans
  • Handful rocket leaves, to serve

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