Baked barley & broad bean casserole







Cook Time

70-75 Min


  • 50g/2oz onion, minced
  • about 2 tablespoons vegetable oil
  • 150g/5oz skinned cooked broad beans
  • 100g/4oz cooked pearl barley
  • 225ml/8fl oz soy milk
  • 75g/3oz raw wheatgerm
  • 25g/1oz plain flour
  • 3 tablespoons prepared mustard
  • 75ml/3fl oz clear honey
  • 75ml/3fl oz tomato ketchup
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon onion powder
  • 1⁄2 teaspoon chilli powder
  • Sweat the onion in a little oil for a few minutes until soft and translucent. Using a slotted spoon, transfer to a large bowl and cool slightly.
  • Once the onion is cool enough, add 1 tablespoon oil to the bowl together with all the other remaining ingredients. Mix together and leave to stand for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4. Turn the mixture into an oiled casserole dish, and bake for 40 minutes. Serve hot.
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