Shiitake-Barley Bake

Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly oiling or coating with cooking spray.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the minced shallots and sauté for 2–3 minutes until softened and fragrant.

Add the sliced shiitake mushrooms and diagonally sliced carrots to the skillet, stirring occasionally, and cook for 4–5 minutes until the mushrooms begin to release their moisture.

Stir in the cubed seitan and quartered Brussels sprouts, cooking for an additional 2–3 minutes to warm the seitan and slightly soften the Brussels sprouts.

In a small bowl, whisk together the arrowroot and warm vegetable stock until smooth to create a thickening slurry.

Pour the arrowroot mixture into the skillet and stir well to combine. Cook for 1–2 minutes until the liquid begins to thicken slightly.

Remove the skillet from heat and fold in the cooked barley and finely chopped basil until evenly distributed. Season with salt and freshly ground black pepper to taste.

Transfer the mixture to the prepared baking dish, spreading it in an even layer.

Bake in the preheated oven for 20–25 minutes until the top is lightly golden and the edges are bubbling.

Remove from the oven and let rest for 3–5 minutes before serving. Garnish with the reserved basil sprigs.