Pearl barley and mushroom stew with spring onion mash

Ingredients for the stew:

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp paprika
• 4 cups vegetable broth
• Salt and pepper to taste

Ingredients for the spring onion mash:

• 4 potatoes, peeled and cubed
• 4 spring onions, sliced
• 1/4 cup non-dairy milk
• 2 tbsp vegan butter
• Salt and pepper to taste

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the mushrooms, carrot, and celery and cook for another 5 minutes, stirring occasionally.
3. Stir in the tomato paste, soy sauce, thyme, and paprika, and cook for 1 minute.
4. Add the pearl barley and vegetable broth to the pot, and bring to a boil. Reduce heat and let simmer for 40-45 minutes, or until the barley is tender and the stew has thickened.
5. While the stew is simmering, make the spring onion mash. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
6. Add the sliced spring onions, non-dairy milk, and vegan butter to the pot with the potatoes. Mash everything together until smooth, and season with salt and pepper to taste.
7. To serve, spoon the stew into bowls and top with a dollop of the spring onion mash.

Enjoy your delicious vegan pearl barley and mushroom stew with spring onion mash!