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Barley And Vegetable Pie Recipe

by Global Cookbook

Ingredients

1 c. Barley 3 c. ,water 1 med Onion 2 med Carrots 2 med Parsnips 2 c. Cabbage, minced

1/2 c. ,water (from cooking the vegetables) 2 Tbsp. Tamari 2 Tbsp. Nutritional yeast 1 tsp Thyme 1/4 tsp Caraway seeds Egg replacer for 1 egg 1 x Double crust 10-inch whole wheat pie shell, unbaked

Directions

1. Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or possibly till the water is absorbed.
2. Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, till they are tender-crisp.
3. Mix together the cooked barley and vegetables. Add in the remaining ingredients. Mix well.
4. Spread the mix into an uncooked 10-inch pie shell.
5. Cover with the top crust. Cut a whole into the top crust to let steam escape.
6. Bake at 375 degrees for 35 min, or possibly till the crust is golden.

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