Houbový Kuba (Week 69, Czech Republic)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

• Typically this dish uses dried and rehydrated mushrooms, using both the mushrooms and mushroom water to color the barley. I was out of dried so I used some cremini mushrooms and mushroom broth to make up for it. Feel welcome to use tried mushrooms instead in lieu of fresh if you have them!

• I used an Instapot to make my barley. If you choose to cook on the stove that’s fine too, but be sure to add some extra time to pre-soak and cook your barley on the stove.

• I used an oven-safe pan to sauté my ingredients, which lead to a faster cook time in the oven since I could spread my barley 1/2 inch thick. If you are using a smaller pan or dutch oven, it may require up to 30 minutes of oven time.

Vegan Houbový Kuba

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Ingredients

• 2 1/2 cups Mushroom Stock

• 1 cup Pearl Barley (dried)

• 8 ounces Cremini Mushrooms

• 1 Yellow Onion

• 6 cloves Garlic

• 1/4 cup Minced Parsley, packed

• 3 tablespoons Vegan Butter

• 2 tablespoons Caraway Seeds

• 2 tablespoons Marjoram, dried

• 2 teaspoons Salt (to taste pending your broth)

• 1 teaspoon Black Pepper

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Directions

• Rinse barley and place in Instapot. Add mushroom broth and cook at high pressure for 20 minutes (10 minute natural steam release). When Barley finishes, preheat oven for 10 minutes at 350F.
• While barley is cooking, use a mandolin to slice mushrooms and onions very thin (if you don’t have one, slice as thinly as you can with a knife). Mince garlic and parsely. Set aside.
• Heat an oven-safe pan or dutch oven on the stove on medium heat. once up to temperature melt vegan butter then add onions, mushrooms, and garlic. Sauté until onions are translucent and mushrooms have released all their water.
• Mix in marjoram, caraway, salt, and pepper. Sauté for another 2-3 minutes. Remove from heat until barley is ready.
• Once barley is ready, add to the pan and mix. Taste test and add more salt if needed. Fold the majority of parsley into the mixture (saving some for garnish later).
• Place pan in the oven uncovered for 15 to 30 minutes, or until cooked and slightly firmed up.
• Once cooked, carefully remove from oven. Serve immediately garnished with extra parsley. Enjoy!

Quick post recipe development thoughts from the Twitch stream…