VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Part 1 Play with flash player Play with windows media
Part 2 Play with flash player Play with windows media
  Ingredients
(For all ingredients, please use organic versions if available)
200 grams pot barley
100 grams potato
100 grams beans
250–300 grams smoked tofu
40 grams onion
2 cloves of garlic
150 grams vegetables for soup (carrots, celery, etc.)
½ large or 1 small (50 grams) fresh red pepper
1 teaspoon (5 grams) paprika powder
20 grams tomato paste
Fresh green parsley
Laurel leaf
Salt
40 grams oil
Water


Directions
  1. Soak the barley and beans overnight.
  2. Chop the onions into really fine pieces so it will cook faster.
  3. Chop the peppers finely.
  4. Chop the potatoes into small cubes.
  5. Chop the carrots into little cubes.
  6. Chop the parsley root and the celery finely.
  7. Cut the tofu into small cubes and spread it all over nicely.
  8. Mince the garlic extra fine.
  9. Heat the oven to the highest temperature.
  10. Add some oil to the cold pot. Not too little oil otherwise the onion will burn.
  11. When the oil hot, add in the onions and quickly fry it until it becomes slightly translucent.
  12. Add in the garlic.Cook it slightly.
  13. Add in the peppers. Mix slightly.
  14. Add in some water.
  15. Slowly add in the soup vegetables: the sweet peppers, the carrots, the parsley root, and the celery.
  16. Add in the potatoes. Let it simmer a little bit for about minutes
  17. Finally add in the barley and the beans.
  18. Add in the tofu at the end.
  19. Add some more water if the stew is too thick and increase the temperature slightly.
  20. Add in the salt. Cover the pot and let it simmer
  21. Lower the temperature and let it simmer.
  22. Add in the tomato sauce. Stir and let it cook for about 10 minutes.
  23. Finally add in a little more parsley for decoration.
  24. Ready to be served.



 
Find Your Vegan Recipes
 
Most popular
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Dinner Party with Chef Chloe: Pan-seared Tempeh in Lemon Caper Sauce, Garlic Mashed Potatoes & Roasted Vegetables
 Danish Vegan Kransekage (Ring Cake) - Traditional Celebratory Confection
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Chef Ian Brandt Presents: Mushroom Stroganoff with Papparadelle Pasta and Brown Rice