Step 1

Farro: Heat a splash of olive oil in a large pot over medium heat.  Add shallots and cook until golden brown around the edges, about 3 minutes. Add the garlic and cook for another 1-2 minutes.  Stir in the farro, a small pinch of salt & black pepper and vegetable broth.  Cover the pot with a lid that is slightly ajar and bring to a boil, then reduce the heat to maintain a simmer.  Cook until the farro is tender 30-40 minutes. (You may have to add more stock if it looks like it will boil dry).  Once the farro is cooked, drain and reserve that liquid in a bowl for later

Step 2

Kale: In a large bowl, add the kale, olive oil, and lemon juice.  Use your hands to rub the oil and juice into the kale until evenly coated.

Step 3

Mushrooms, Carrots & Cabbage: Heat a splash of olive oil in a skillet over medium heat.  Add the mushrooms, carrots, cabbage, thyme, and a pinch of salt & black pepper and cook, stirring occasionally until golden brown around the edges, about 6 minutes.  Add garlic and cook another 1-2 minutes, stirring frequently

Step 4

Assembly: To the bowl of kale add the rest of the ingredients except yeast and spices and toss to mix.  Drizzle some of the reserved farro liquid to moisten the dish to your liking (about 1/4 to 1/2 cup).  Season with the nutritional yeast and herbs to taste.