Mushroom and Barley Bake Recipe | myfoodbook | Winter mid week dinner recipe

Ingredients

• 190g (1 cup) pearl barley
• 1 tablespoon coconut oil (or sunflower oil)
• 1 small leek, green and white parts finely sliced
• 1 small green capsicum, finely diced
• 1 carrot, grated
• 2 garlic cloves, finely diced
• 350g swiss brown or button mushrooms, thickly sliced
• 2 ripe tomatoes, diced
• 2 tablespoons nutritional yeast (or grated parmesan cheese if not vegan)
• White Sauce: 2 tablespoons cornflour
• 2 tablespoons dairy free spread (or butter)
• 500ml Vitasoy Soy Milky Regular
• 1 tablespoon Dijon mustard
• Pinch of white pepper