You know the feeling – you’ve got lots to do, nothing planned for dinner and not much time to shop or cook, but you still want something tasty and healthy.
That was me one evening recently; a quick rummage in the fridge produced a selection of vegetables leftover from various meals throughout the week. I scanned the store cupboard and laid it all out on the worktop – then started chopping.
This casserole took about 10-15 minutes to put together, then I left it to cook for about an hour, leaving me time to finish off some work and still be rewarded by a fulfilling meal at the end.
You can use any vegetables that you like – you need a couple of handfuls per person plus the barley and potatoes. Try to keep them roughly the same size so that they are cooked through at the same time. Listed below is what I used but feel free to mix and match – I loved all the different colours, flavours and textures.
Add more stock if you prefer a casserole that is more like a soup.
Ingredients (per person)
- Half small red onion
- 1 clove garlic
- 1 small leek
- Handful green beans
- 6-8 mushrooms
- 4-6 Chantenay carrots
- Couple florets of broccoli
- 25g/1oz barley
- Handful of baby potatoes
- Dash of tomato puree
- Heaped teaspoon of Marmite
- Dash of soy sauce
- Tablespoon of mushroom ketchup
- Mixed herbs
- 300ml/12 fl oz vegetable or vegan stock
- Pre-heat the oven to 180oC /350oF/Gas 4 and put the kettle on to boil
- Roughly chop the onion into large pieces and sweat until soft
- Meanwhile, chop all the vegetables into even sized pieces; chop the baby potatoes in half.
- Add the garlic and cook for a couple of minutes
- Add all the vegetables, barley, stock, tomato puree, mushroom ketchup, soy sauce , Marmite mixed herbs and stock – the stock should cover the vegetables.
- Pop it into the oven for about an hour