Farro with Roasted Carrots & Golden Beets + Veggie Crumbles

Nutty farro, meatless crumbles, and earthy beets & carrots with feta cheese

Adapted from Food52.com – Kylie Thomas

Serves 4

1 & ½ cups farro

1 cube vegetable boullion


2 cups chopped carrots

1 bunch golden beets, peeled & cubed

Greens & stems from bunch of beets, coarsely chopped

1)  FARRO:  Bring 3 & ½ cups water, vegetable boullion, and generous pinch of salt to a boil.  Add farro and cook for 30 minutes.  Drain, and set aside farro.

2)   VEGGIES: Toss onion, carrot, beets, and tomatoes with olive oil and salt/pepper to taste.  Roast at 400F for 20 minutes, mixing once.

3)  GREENS/CRUMBLES:  Saute beet stems & greens with olive oil, veggie crumbles, and red pepper flakes over medium heat until greens are wilted and crumbles are warmed through.

4)   Combine farro, roasted veggies, greens/crumbles, and feta in large bowl.  Add lemon juice and chopped parsley.  Salt & pepper to taste.

Spread on trays and dehydrate at 155F until dry

1 medium red onion, chopped

1 pint cherry tomatoes, halved

12oz package vegetarian crumbles (faux ground meat)

4oz fresh feta cheese, crumbled


1/8 teaspoon red pepper flakes

olive oil

salt & pepper

juice from ½ lemon

1/3 cup fresh parsley, chopped