Barley potage with sheep’s cheese and tempeh


Main course - Slovakia
by Matúš Serafin Veg Life (2019)
Number of people 4
Preparation 80"
Nut-free Vegetarian
  • 300 g barley grains
  • 200 g marinated tempeh
  • 200 g Bryndza sheep's cheese
  • 100 g sour cream
  • 50 g chives
  • 1 tablespoon sunflower oil
  • Salt
  • Four pepper blend
  1. Soak the barley grains in water for at least 1 hour.
  2. Strain andrinse the grains and cook in a saucepan just as you would cook rice for approximately 20 minutes.
  3. Pre-heat the oven to 190°C.
  4. Meanwhile, dice the tempeh into 1 cm cubes and brush them with sunflower oil.
  5. Arrange the tempeh cubes on a baking sheet and bake at 190°C for 15 minutes.
  6. Mix the cheese with the sour cream and the barley grains once the water has evaporated. Season with salt and pepper.
  7. Arrange the cubes of tempeh on top of this mixture and sprinkle with chopped chives.

Did you know?

Oatmeal potage is known for its rich fibre content. Its fills you up quickly and aids digestion. A good source of minerals and B vitamins, oatmeal makes a welcome regular addition to your dinner plate.

Barley potage with sheep’s cheese and tempeh

Nutritional advice

by MUDr Iveta Truskova
PHA SR, Public Health Authority of the Slovak Republic

Barley potage with Bryndza cheese and tempeh is a dish made with plant-based ingredients (barley grains and soy – marinated tempeh) and Bryndza (a traditional sheep’s milk cheese). As such, from a nutritional standpoint, this dish can be considered healthy and highly nutritious, particularly because it contains fibre, protein, fat, vitamins and minerals. You could also prepare this dish without the salt, as the Bryndza already has a high salt content. If necessary, season with herbs.