Barley and Beet Cakes with Warm Lemon Cashew Cream and Balsamic Mushrooms

Name: Barley and Beet Cakes with Warm Lemon Cashew Cream and Balsamic Mushrooms
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: 10.5 oz peeled beetroot, cubed; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 cups cooked pearl barley; 1/2 cup rolled oats; 1/2 cup red onion, finely chopped; 3 cloves garlic, minced; 2 tbsp ground flaxseed; 3 tbsp water; 1 tsp ground cumin; 1 tsp smoked paprika; 4.2 oz raw cashews; 3/4 cup unsweetened plant milk; 1 whole lemon; 4 tbsp nutritional yeast; 1 tsp Dijon mustard; 10.5 oz mushrooms, quartered; 1 tbsp balsamic vinegar; 1 tsp fresh thyme; 2 tbsp fresh parsley, chopped

An original vegan dish featuring golden cakes made with pearl barley, roasted beetroot, and oats, served with a warm lemon cashew cream and a side of balsamic sautéed mushrooms with thyme. It offers contrasting textures, earthy flavor, and a fresh herbal finish.

30 minPrep

45 minCook

75 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

300 g peeled beetroot, cubed (for roasting)
45 ml olive oil (divided)
6 g salt (or to taste, divided)
2 g black pepper (divided)
320 g cooked pearl barley (cold or templada)
40 g rolled oats (crushed lightly)
80 g red onion, finely chopped
9 g garlic, minced (divided)
14 g ground flaxseed
45 ml water (for hidratar the lino)
2 g ground cumin
2 g smoked paprika
120 g raw cashews (remojados 20 minutos en agua hot and escurridos)
180 ml unsweetened plant milk (preferiblemente of soja or avena)
1 unit lemon (2 tbsp de zumo)
16 g nutritional yeast
5 g Dijon mustard
300 g mushrooms, quartered
15 ml balsamic vinegar
2 g fresh thyme (solo the leaves)
8 g fresh parsley, chopped (for terminar)

Nutrition facts

per serving

463 kcal

Calories

12.1 g

Protein

45.8 g

Carbs

26.4 g

Fat

8.7 g

Fiber

37.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenTree NutsMustardSoy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the beetroot on a baking tray, toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Roast for 25 minutes, until tender and lightly caramelized.
2
2. Meanwhile, mix the ground flaxseed with 45 ml (3 tbsp) water in a small bowl and let it stand for 10 minutes until thickened.
3
3. In a food processor or large bowl, lightly pulse or mash together 200 g of the roasted beetroot with the cooked barley, rolled oats, red onion, 6 g minced garlic, the flax mixture, ground cumin, smoked paprika, 1 g (1/4 tsp) salt, and a little black pepper. The mixture should keep some texture, not become a smooth purée. Fold in the remaining roasted beetroot, finely chopped, for extra texture.
4
4. Shape the mixture into 8 compact cakes and place them on a tray or plate. Chill for 10 minutes so they firm up.
5
5. For the cream, place the soaked and drained cashews, plant milk, finely grated lemon zest, 30 ml (2 tbsp) lemon juice, nutritional yeast, Dijon mustard, 1 g (1/4 tsp) salt, and a pinch of pepper in a blender. Blend until completely smooth.
6
6. Transfer the cream to a small saucepan and warm it over low heat for 3 to 4 minutes, stirring, until just warm and slightly thickened. Do not let it boil.
7
7. Heat a large skillet over medium heat with 15 ml (1 tbsp) olive oil. Cook the cakes for 4 to 5 minutes per side, until deeply golden and heated through. Work in batches if needed.
8
8. In another skillet, add the remaining 15 ml (1 tbsp) olive oil and sauté the mushrooms over medium-high heat for 5 to 6 minutes. Add the remaining 3 g minced garlic, balsamic vinegar, fresh thyme, 3 g (1/2 tsp) salt, and black pepper to taste. Cook 2 minutes more until the mushrooms are glossy and tender.
9
9. Spoon the warm cashew cream onto each plate, place two cakes per serving on top, and serve with the balsamic mushrooms. Finish with chopped fresh parsley and, if desired, a little extra lemon zest.
10
10. If you want to reheat the cakes, place them in a 180°C / 350°F oven for 8 minutes before serving.

Chef tips

For a firmer texture, chill the cake mixture for 20 minutes before cooking. The beetroot should be well roasted and not watery so the mixture does not become too soft.

Substitutions

You can replace the barley with cooked brown rice for a gluten-free version, and use certified gluten-free oats as well. Cashews can be replaced with soaked sunflower seeds for a nut-free variation. If you do not have fresh thyme, use 1/2 tsp dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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