Vegan meatball stew – Rachelle Béry

Ingredients

• <strong>Vegan Meatballs</strong>
• 1/2 cup pearl barley 100 g
• 3 tbsp vegetable oil 45 ml
• 2 cups mushroom broth 500 ml
• 1/2 cup quick-cooking oats 50 g
• 1 lb cremini mushrooms, halved 450 g
• 1/4 cup water 60 ml
• 1 tbsp chia seeds 15 ml
• 1 onion, coarsely chopped
• 2 garlic cloves, halved
• 1/2 cup panko breadcrumbs 40 g
• 1/4 tsp ground nutmeg 1 ml
• <strong>Sauce</strong>
• 2 shallots, finely chopped
• 1/4 cup Le Grand vegan butter with sea salt 55 g
• 1/4 cup unbleached all-purpose flour 40 g
• 4 cups mushroom broth 1 litre
• 1/4 tsp ground cinnamon 1 ml
• 1 pinch ground cloves