Just in time for St. Patrick’s Day, try out this Vegan recipe and still be festive on St. Patty’s Day!
•1 Tablespoon olive oil
•1 medium sweet yellow, white or red onion, diced
•2 cloves garlic, finely chopped
•4 cups vegetable broth at room temperature (make your own vegetable broth from scraps)
•1 Tablespoon nutritional yeast flakes
•¾ cup apple juice or cider
•¼ cup apple cider vinegar
•3 large potatoes, peeled and cut into chunks
•2 large carrots, peeled and cut into chunks
•3 large ribs celery, cut into chunks
•2 large parsnips, peeled and cut into chunks
•3 Tablespoons pearl barley
•½ teaspoon dried sage or 3 fresh sage leaves finely chopped
•Salt and pepper to taste
•1 bay leaf
•½ cup frozen peas, thawed
•4 to 6 green onions, chopped, for garnish (optional) or coarsely chopped fresh parsley
Directions:
1.In large sauté pan, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 5 minutes. Remove to crockpot.
2.To crock pot add vegetable broth and nutritional yeast; stir to dissolve nutritional yeast. Add apple juice and apple cider vinegar to the crock pot.
3.Add remaining ingredients except peas and green onions to crock pot. Stir well; cover and set on low. Cook on low 6 to 8 hours.
4.Add the peas the last hour of cooking time.
5.Remove bay leaf and ladle into bowls. Sprinkle generously with chopped green onions or chopped parsley.
(http://www.miratelinc.com/blog/meatless-monday-with-a-vegan-st-patricks-day-feast/)
