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Ash-e Jo

Iranian Vegan Barley Soup

In this latest special vegan edition of #FarhangFlavor we are delighted to welcome Tabay Atkins, America’s youngest Vinyasa Certified Yoga instructor, and Vegan Chef. Sixteen-year-old Tabay is passionate about healthy living through Yoga and a Whole Foods Vegan diet. Whole Foods Vegan refers to a diet that refrains from the use of any animal or processed products, as well as dairy, eggs, oils or sugar.

"On a quest to “veganize" our favorite Iranian dishes, my Momma Joon and I successfully recreated this recipe for Ash-e Jo.
Our family, friends, and I were very pleased with the results. I chose Ashe-e Jo so you could learn the vegan version of this healthy, delicious classic!"

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Ingredients

• 2 cups cooked barley (or buckwheat if you want it to be gluten-free)
• 1 can peas
• 2 carrots- shredded
• 2 potatoes- shredded
• 1 yellow onion- diced
• 1.5 tsp Turmeric
• Salt to taste
• Pepper to taste
• 2-3 tbsp Lemon juice
• 2-4 cups Plant-based milk
• 4-6 cups Veggie broth or 4 Not-chick’n bouillon cubes & water instead of broth
• 1 bunch Cilantro chopped
• 1 bunch Parsley chopped
• Cooked and minced soy chicken curls (optional)

Directions

• Start by sautéing the onions until they become soft and translucent - about 5 minutes (use water or broth to sauté them).
• Add the carrots and potatoes and sauté for another 5-10 minutes.
• Add the barley or buckwheat, soy chicken (if using), peas, salt, pepper, and turmeric & cover with the broth or with the bouillon cubes and water. Mix, and partially cover with the lid for 15 minutes on low heat.
• Add the lemon juice, cilantro, and parsley. Give it another stir, and partially cover with the lid for 25 more minutes.
• Add the plant-based milk, mix and simmer for 5-10 minutes.

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