1. In one pan, boil the barley for 30 minutes. 2. In another, boil green and red lentils for 30 minutes. 3. Drain both barley and lentils well and reserve separately. 4. Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract. 5. Sauté for three minutes or so; then reserve in a bowl. 6. Chop onion and mushrooms fine or pop them in the food processor. 7. Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef. 8. Cook for 2 or 3 minutes. 9. Then add lentils and the oat/barley mixture. 10. Mix up this lot well. 11. Gradually add vegetable stock till the mixture has a slightly juicy consistency -. 12. but not too watery! 13. This can be trial-and-error. 14. I find that roughly 300 ml works for me. 15. But I always make up about 500 ml, just in case. 16. You can also splash in a little extra olive oil if you think it is needed. 17. Mix in spices, whiskey, juice, and Worcestershire sauce?. 18. and do a bit of a taste test. 19. Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently. 20. Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F. 21. Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out. 22. Cook this for about an hour or an hour and a quarter. 23. Times may vary greatly. 24. Refrigerates or freezes well. 25. Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
