Get ready to fall in love with the nutty, slightly sweet flavor of barley! This ancient grain has been a staple in many cuisines for centuries, and it’s time to bring it back into your kitchen. Whether you’re looking for a comforting bowl of soup or a flavorful base for your favorite stir-fry, barley is the perfect ingredient to add some texture and depth to your dishes.
In this article, we’ll be exploring 20 delicious vegan recipes that feature barley as the star of the show. From creamy risottos to hearty stews and salads, these recipes are sure to inspire you to get creative with this amazing grain. So let’s dive in and discover the world of barley – a world where comfort food meets global flavors!
Vegan Barley and Mushroom Risotto
This hearty vegan risotto recipe combines creamy Arborio barley with sautéed mushrooms and a hint of nutmeg, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio barley
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the Arborio barley and cook, stirring constantly, for 1 minute.
3. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20-25 minutes of cooking, stir in the mushrooms, thyme, and nutmeg. Cook until the mushrooms are tender, about 5-7 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Creamy Coconut Barley Porridge
This comforting porridge combines the nutty flavor of barley with the richness of coconut and a hint of sweetness, perfect for a cozy breakfast or snack. With just a few simple ingredients and minimal cooking time, you’ll be enjoying this creamy treat in no time.
Ingredients:
– 1 cup pearled barley
– 2 cups water or vegetable broth
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon unsalted butter
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
Instructions:
1. Rinse the barley and combine with the water or broth in a medium saucepan.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the barley is tender.
3. Stir in the shredded coconut, butter, salt, and vanilla extract.
4. Continue cooking for an additional 5 minutes, allowing the flavors to meld together.
5. Serve warm, garnished with a sprinkle of toasted coconut flakes if desired.
Cooking Time: 25-30 minutes
Barley and Lentil Vegan Stew
Warm and Hearty Barley and Lentil Vegan Stew Recipe
A comforting and nutritious stew that combines the nutty flavor of barley with the earthy taste of lentils, perfect for a cozy evening meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1/2 cup pearled barley, rinsed and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook until the vegetables are tender, about 5 minutes.
2. Add the lentils, barley, water, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 35-40 minutes or until the grains are cooked and the liquid has been absorbed.
3. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Roasted Vegetable and Barley Salad
Roasted Vegetable and Barley Salad: A hearty and flavorful side dish that combines the natural sweetness of roasted vegetables with the nutty taste of barley, perfect for a light lunch or as a accompaniment to your favorite main course.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring the barley and water to a boil. Reduce heat, cover, and simmer for about 40 minutes or until the liquid is absorbed and the barley is tender.
3. Toss the sweet potato, carrot, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 25-30 minutes or until the vegetables are tender and lightly caramelized.
4. In a large bowl, combine the cooked barley, roasted vegetables, and chopped parsley (if using). Toss to combine.
5. Serve warm or at room temperature.
Cooking Time: About 1 hour
Vegan Barley Soup with Kale and White Beans
This nourishing soup combines the comforting warmth of barley with the earthy goodness of kale and creamy white beans, making it a perfect meal for a chilly day.
Ingredients:
– 1 cup pearl barley
– 2 cups vegetable broth
– 1 can cannellini beans, drained and rinsed
– 2 cups chopped curly kale
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the barley, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until barley is tender.
3. Stir in the cannellini beans and chopped kale. Simmer for an additional 5-7 minutes or until the greens have wilted.
4. Serve hot, garnished with additional thyme if desired.
Cooking Time: Approximately 35-40 minutes
Barley-Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty goodness of barley with the sweetness of bell peppers.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked barley
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cooked barley and season with salt and pepper.
5. Stuff each bell pepper with the barley mixture, filling to the top.
6. Place peppers in a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until peppers are tender.
8. Remove foil and bake an additional 10-15 minutes if desired (optional: sprinkle with shredded cheddar cheese during this time).
Cooking Time: 35-40 minutes
Spicy Barley and Chickpea Curry
This flavorful and nutritious curry is a perfect blend of Indian-inspired spices, fiber-rich barley, and protein-packed chickpeas. It’s a quick and easy meal that’s perfect for a weeknight dinner or lunchbox addition.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large saucepan, combine barley and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the barley is tender.
2. In a separate pan, sauté onions, garlic, and ginger until softened.
3. Add chickpeas, cumin, smoked paprika, and cayenne pepper to the pan. Cook for an additional 2-3 minutes.
4. Combine cooked barley with the chickpea mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 35-40 minutes
Barley and Avocado Buddha Bowl
This hearty bowl combines the creamy richness of avocado with the nutty goodness of barley, making for a satisfying and filling meal. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked barley
– 2 ripe avocados, diced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (vegetarian) or 1/4 cup toasted almonds (vegan)
Instructions:
1. In a large bowl, combine cooked barley, diced avocado, cherry tomatoes, and chopped cilantro.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. If using, sprinkle feta cheese or toasted almonds on top.
4. Serve immediately and enjoy!
Cooking Time: 10 minutes (assuming cooked barley)
Vegan Barley Pilaf with Herbs
A hearty and aromatic pilaf made with barley, herbs, and a hint of lemon, perfect for a comforting meal or side dish.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Rinse the barley and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the garlic, thyme, rosemary, salt, and pepper. Cook for an additional minute, stirring constantly.
4. Add the barley and water or broth to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the liquid is absorbed and the barley is tender.
5. Stir in the lemon juice. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Barley and Sweet Potato Hash
This satisfying side dish combines nutty barley with sweet and tender sweet potatoes, perfect for a comforting accompaniment to your favorite meals. The natural sweetness of the sweet potatoes pairs beautifully with the earthy flavor of the barley.
Ingredients:
– 1 cup pearled barley
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring 4 cups water to a boil. Add barley and reduce heat to low; simmer for 35-40 minutes or until tender.
3. Meanwhile, toss sweet potatoes with olive oil, onion, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. Drain cooked barley and fluff with a fork. Add roasted sweet potatoes to the barley; stir to combine.
5. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Barley and Spinach Vegan Casserole
This hearty casserole combines nutritious barley with wilted spinach and a blend of savory spices, making it a perfect vegan option for a comforting meal.
Ingredients:
– 1 cup pearled barley
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook the barley according to package instructions, using water or broth instead of salted water.
3. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add spinach to the skillet; cook until wilted, about 2 minutes.
5. Combine cooked barley, spinach mixture, thyme, paprika, salt, and pepper in a 9×13 inch baking dish.
6. If using nutritional yeast, sprinkle on top.
7. Bake for 25-30 minutes or until the casserole is hot and bubbly.
Cooking Time: 25-30 minutes
Barley and Black Bean Tacos
Get ready to spice up your taco game with this flavorful and nutritious recipe! Barley adds a delightful chewiness and subtle nutty flavor, while black beans provide a boost of protein and fiber.
Ingredients:
– 1 cup cooked barley
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add cumin and chili powder; cook for 1 minute.
4. Stir in black beans and cooked barley; season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the barley-black bean mixture onto a tortilla, then adding your desired toppings.
Cooking Time: 15-20 minutes
Enjoy your delicious Barley and Black Bean Tacos!
Vegan Barley Sushi Rolls
Experience a new take on sushi with this innovative recipe that combines the nutty flavor of barley with savory fillings. These unique rolls are perfect for vegan enthusiasts and sushi lovers alike!
Ingredients:
– 1 cup cooked barley
– 1/2 cup short-grain rice (Japanese-style)
– 1/4 cup water
– 1 tablespoon sesame oil
– 1 sheet nori seaweed
– Fillings of choice (e.g., avocado, cucumber, carrot, bell pepper)
Instructions:
1. Prepare the barley mixture by mixing cooked barley with short-grain rice and water in a bowl.
2. Heat sesame oil in a non-stick pan over medium heat. Add the barley mixture and cook for 5 minutes, stirring frequently.
3. Cut the nori sheet into desired sizes for rolling.
4. Lay a nori sheet flat and spread a thin layer of the cooked barley mixture onto it.
5. Arrange your fillings of choice on top of the barley mixture.
6. Roll the nori tightly but gently to form a compact sushi roll.
7. Slice into individual pieces and serve immediately.
Cooking Time: 10-12 minutes (including preparation)
Barley and Pumpkin Risotto
This hearty risotto combines nutty barley with roasted pumpkin, aromatic sage, and creamy Parmesan for a cozy, seasonal treat.
Ingredients:
– 1 cup pearl barley
– 2 cups vegetable broth, warmed
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/2 teaspoon dried sage
– Salt and pepper, to taste
– 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C). Toss pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. In a large pot, sauté onion and garlic in a little olive oil until softened. Add barley and cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When barley is cooked, stir in roasted pumpkin, white wine (if using), sage, salt, and pepper. Remove from heat.
5. Stir in Parmesan cheese until melted. Serve immediately.
Cooking Time: 45-50 minutes
Barley and Tofu Stir-Fry
This nutritious stir-fry combines the nutty flavor of barley with the savory taste of tofu, all in a quick and easy dish. Perfect for a weeknight dinner or a healthy lunch.
Ingredients:
– 1 cup cooked barley
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the bell peppers; cook until tender, about 4-5 minutes.
4. Add the tofu and cooked barley; stir-fry for 2-3 minutes, combining with the vegetables.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Vegan Barley Breakfast Bowl with Berries
Start your day off right with a nutritious and delicious vegan breakfast bowl packed with the sweetness of berries, the nuttiness of barley, and the creaminess of cashew-based yogurt.
Ingredients:
– 1 cup pearl barley
– 2 cups water or plant-based milk
– 1/4 cup dried dates, pitted
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/2 cup fresh mixed berries (such as blueberries, raspberries, blackberries)
– 1/4 cup cashew-based yogurt (or non-dairy yogurt alternative)
– Chopped walnuts or almonds for garnish (optional)
Instructions:
1. Rinse the barley and cook according to package instructions using water or plant-based milk.
2. In a blender or food processor, combine cooked dates, maple syrup, and salt. Blend until smooth to create a date syrup.
3. Combine cooked barley, date syrup, and berries in a bowl.
4. Top with cashew-based yogurt (or non-dairy yogurt alternative) and garnish with chopped nuts if desired.
Cooking Time: 30-40 minutes
Barley and Pea Vegan Risotto
This vegan risotto recipe is a creative twist on the classic Italian dish, replacing Arborio rice with nutritious barley and adding sweet peas for a pop of color and flavor. Perfect as a main course or side dish.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Nutritional yeast (optional), for cheesy flavor
Instructions:
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the barley and cook, stirring occasionally, for 5 minutes or until lightly toasted.
5. Add the warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the peas and thyme.
7. Season with salt and pepper to taste.
8. If desired, add nutritional yeast for an cheesy flavor.
Cooking Time: 25-30 minutes
Barley and Eggplant Moussaka
This Mediterranean-inspired dish combines the nutty flavor of barley with the rich taste of eggplant, all wrapped up in a creamy bechamel sauce. Perfect for a comforting weeknight dinner or special occasion.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 cup pearl barley
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1/2 cup all-purpose flour
– 1 cup milk
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook barley according to package instructions.
3. In a large skillet, sauté eggplant slices until tender. Set aside.
4. In the same skillet, cook onion and garlic until softened. Add diced tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
5. In a separate saucepan, whisk together flour and milk. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes or until thickened.
6. Assemble the moussaka by layering cooked barley, eggplant mixture, and bechamel sauce in a baking dish. Top with cheddar cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 40-45 minutes
Barley and Zucchini Vegan Fritters
Get ready to delight your taste buds with these flavorful and nutritious vegan fritters, packed with the wholesome goodness of barley and zucchini. Perfect as a snack or side dish, they’re also great for meal prep!
Ingredients:
– 1 cup cooked barley
– 1 medium zucchini, grated
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– 1 egg replacement (e.g., flaxseed or chia seeds)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked barley, grated zucchini, chickpea flour, cornstarch, baking powder, and salt.
3. Mix well until a dough forms.
4. Add olive oil, lemon juice, and egg replacement; mix until combined.
5. Using wet hands, shape the mixture into 8-10 patties.
6. Place fritters on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes or until golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Barley and Beetroot Vegan Burger
This hearty vegan burger combines the nutty flavor of barley with the earthy sweetness of beetroot, all wrapped up in a flavorful patty. A perfect twist on traditional burgers!
Ingredients:
– 1 cup cooked barley
– 1 medium beetroot, peeled and cooked
– 1/2 cup rolled oats
– 1/4 cup chickpeas
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Burger bun and your favorite toppings (optional)
Instructions:
1. Preheat a non-stick pan or grill over medium heat.
2. In a large bowl, mash the cooked beetroot with a fork until coarsely chopped.
3. Add the barley, oats, chickpeas, olive oil, onion, garlic, and smoked paprika to the bowl. Mix well.
4. Season with salt and pepper to taste.
5. Shape into 2-3 patties depending on desired size.
6. Cook for 4-5 minutes per side or until golden brown.
7. Serve on a burger bun with your favorite toppings (optional).
Cooking Time: 10-12 minutes
Summary
Get ready to dig into the wholesome world of barley! This article presents 20 mouth-watering vegan recipes that showcase the versatility and nutritional benefits of this ancient grain. From creamy risottos to hearty stews, salads, and casseroles, these recipes are perfect for a comforting meal or as a base for your favorite flavors. Discover how barley can be used in a variety of dishes, from breakfast bowls to burgers and sushi rolls. Whether you’re a seasoned vegan or just looking for new recipe ideas, this collection has something for everyone.
