Farro, Eggplant and Mushroom Bowl

Name: Farro, Eggplant and Mushroom Bowl with Homemade Romesco
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Pieces of Red pepper; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 1 Tsp of Salt; 40 Grams of Whole almonds; 20 Grams of Sriracha sauce; 20 Grams of Maple syrup; 15 ML of Apple cider vinegar; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Farro; 1 Pieces of Vegetable stock cube; 1 Pieces of Eggplant; 250 Grams of Mushroom; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Garlic powder; 2 Grams of Dried basil

with Homemade Romesco

Veggie-loaded bowl of comfort!

Cals 546 · Prot 21 · Carbs 88 · Fat 13

Vegan

30 min

Farro, Eggplant and Mushroom Bowl with Homemade Romesco

Veggie-loaded bowl of comfort!

Cals 546 · Prot 21 · Carbs 88 · Fat 13

Vegan

Ingredients

Romesco sauce

Red pepper

2 Pieces

Red onion

1 Piece

Garlic cloves

3 Pieces

Salt

0.5 Tsp

Whole almonds 1*2*

40 Grams

Sriracha sauce

20 Grams

Maple syrup

20 Grams

Apple cider vinegar

15 ML

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

For farro

Farro 10*

150 Grams

Vegetable stock cube 15*

0.5 Pieces

Veggies

Eggplant

1 Piece

Mushroom

250 Grams

Olive oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Garlic powder

2 Grams

Dried basil

2 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *10 Wheat, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2284 / 546
Fats (g)	13.1
of which saturated (g)	0.9
Carbohydrates (g)	88
of which sugars (g)	19.4
Fibers (g)	20.3
Proteins (g)	20.5
Salt (g)	0.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast sauce vegetables

Preheat the oven to 220°C/200°C fan. Halve the peppers. Peel the onion and slice it into wedges. Place the pepper, onion and unpeeled garlic cloves on a lined baking tray or in an oven casserole. Sprinkle with salt. Roast for 20 min. Remove from the oven. Let cool, then squeeze the garlic out of its skin.

2 Boil farro

Meanwhile, cook the farro in boiling water, at a farro to water ratio of 1:3. Add the vegetable stock cube. Simmer, covered, for 20-25 min or until "al dente". If the water is not fully absorbed, drain. Fluff and remove from the heat.

3 Toast nuts

Meanwhile, toast the almonds in a hot, dry pan for 2 min or until starting to brown. Set aside.

4 Fry vegetables

Chop the eggplants and slice the mushrooms. Fry the eggplants in oil over a medium heat for 8-10 min. Transfer the eggplant to a plate. Return the pan to the heat with another drizzle of oil and fry the mushrooms for 5 min. Return the eggplants to the pan. Season with salt, pepper, garlic powder and basil.

5 Make sauce

Add the roasted peppers and onion, squeezed garlic, almonds, sriracha sauce (spicy!), maple syrup, apple cider vinegar and oil to a food processor, season with salt and black pepper. Blitz until smooth. Divide the farro and fried vegetables among bowls and top with the Romesco sauce.

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