Step 1

Combine 64 ounces (1.9L) of boiling water and the vegan beef bouillon in a large bowl. Stir well so that the bouillon is completely dissolved. Set aside.

Step 2

In a large stockpot or Dutch oven, heat the oil and butter over medium-low heat. Add the onions, along with a pinch of salt and freshly cracked pepper. Saute until the onions are very tender and slightly caramelized (25 minutes). Fold in the mushrooms and continue cooking for another 10 minutes.

Step 3

Add the garlic and thyme and saute for 1 minute. Stir in the Worcestershire sauce. Stir in the flour and reduce heat. Cook over medium-low heat for 1 minute, stirring constantly.

Step 4

Stir in the lentils, barley, vegan beef broth, and bay leaves.

Step 5

Bring to a slight boil and then simmer for about 30 minutes until the lentils and barley are tender and cooked through.

Step 6

Taste and adjust salt and pepper as needed.

Step 7

Remove from the heat and serve with melty vegan cheese toast.