Monday, October 5, 2020



No frying, no grinding, no sticking ... I just put the vegetables in the oven and that's it. Dried forest mushrooms beautifully reflect the smell. My thoughts immediately go to the mossy Norwegian forests, where you feel like you are in a fairy-tale, simply WONDERFUL ...


  • 1/2 cup of pearl barley (dry)
  • 1/2 onion
  • 2 cloves of garlic
  • 230 g white, cooked beans (in my case from the carton)
  • 200 g of red cabbage
  • 250 g butternut squash
  • salt and pepper
  • smoked paprika
  • chili powder
  • herbs de Provence
  • olive oil
  • 2 mushrooms (champignon)
  • 5 dried forest mushrooms
  • 750 ml of boiling water
  • 2 teaspoons of home-made vegetable seasoning (turmeric, salt, dried vegetables, granulated garlic)
  • 1 tablespoon of soy sauce


  • 2 tablespoons vegan mayonnaise + 1 tablespoon tomato paste
  • parsley


  1. Set the oven to 200°C.
  2. Cut the pumpkin and cabbage into slices (1 cm thick).
  3. Sprinkle them with spices and olive oil.
  4. At the bottom of the ovenproof dish, put the sliced onion and the pearl barley.
  5. Arrange pumpkin and cabbage slices alternately.
  6. Add beans, mushrooms and chopped garlic.
  7. Mix boiling water with home-made vegetable seasoning and pour over the vegetables.
  8. Sprinkle salt and pepper.
  9. Pour over the top with soy sauce.
  10. Put in the oven and stew, covered for 1 hour.
  11. Take the cover off and bake for another 5-10 minutes.
  12. Serve with mayonnaise sauce and parsley.


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