20 Hearty Barley Recipes for Vegan Comfort Food
Barley, often overlooked as a humble grain, has the power to elevate any dish into a hearty, satisfying meal. When paired with a variety of vegetables, legumes, and plant-based milks, barley becomes a staple in vegan comfort food. From creamy risottos to warm stews and salads, we’ve curated 20 delicious recipes that showcase the versatility of this underappreciated grain. Whether you’re looking for a comforting bowl to fill your belly or a nutritious snack to fuel your day, these vegan barley recipes have got you covered.
Creamy Vegan Barley Risotto with Mushrooms
This hearty risotto recipe combines the nutty flavor of barley with the earthiness of mushrooms, all wrapped up in a rich and creamy vegan sauce. Perfect for a cozy night in or a special occasion.
Ingredients:
– 1 cup pearl barley
– 2 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/4 cup vegan cream (such as soy or cashew-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook the barley according to package instructions. Set aside.
2. In a large skillet, heat the olive oil over medium-high. Add onion and cook until softened, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Stir in warmed broth, 1/2 cup at a time, allowing each portion to absorb before adding the next.
5. When barley is cooked, stir it into the skillet with the mushroom mixture.
6. Add vegan cream, thyme, salt, and pepper; stir until combined.
7. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 30-40 minutes
Vegan Barley and Lentil Soup
This comforting soup is a perfect blend of tender lentils, nutty barley, and aromatic spices. With its rich flavor and satisfying texture, it’s a great option for a cozy night in.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups vegetable broth
– 1 cup pearl barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, barley, vegetable broth, cumin, and smoked paprika (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Roasted Vegetable and Barley Bowl
Nourish your body with this hearty, flavorful bowl featuring roasted vegetables and nutty barley.
Ingredients:
– 1 cup pearled barley
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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 40-45 minutes or until tender.
3. Toss sweet potato, red bell pepper, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30-35 minutes or until vegetables are tender.
4. Fluff cooked barley with a fork. Add roasted vegetables to the bowl with barley.
5. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Vegan Barley-Stuffed Bell Peppers
Experience the perfect blend of flavors and textures with this colorful and nutritious vegan dish. This recipe is a great way to get your daily dose of fiber, vitamins, and minerals while pleasing your palate.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked barley
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a large bowl, combine cooked barley, chopped onion, minced garlic, vegetable broth, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the barley mixture, filling to the top.
5. Place peppers in a baking dish, cover with aluminum foil, and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Barley and Chickpea Curry
This comforting curry is a perfect blend of nutty barley, creamy chickpeas, and aromatic spices. Serve it over rice or with naan for a satisfying meal.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 1 can chickpeas (14 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the barley and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
4. Add chickpeas, barley, and 2 cups water to the saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the barley is tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Barley Porridge with Almond Milk
Start your day with a nutritious and comforting bowl of barley porridge, made creamy with almond milk.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegan broth (divided)
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1/2 cup almond milk
– Pinch of salt
Instructions:
1. Rinse the barley and pick out any debris.
2. In a medium saucepan, bring 1 3/4 cups water or broth to a boil.
3. Add the barley, cinnamon, vanilla extract, and salt. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the barley is tender.
4. Add the remaining 1/4 cup of water or broth and stir to combine.
5. Stir in the almond milk and cook for an additional 2-3 minutes or until heated through.
Cooking Time: 22-28 minutes
Barley and Kale Salad with Lemon Tahini Dressing
This hearty salad combines nutty barley, earthy kale, and a tangy lemon tahini dressing for a nutritious and flavorful meal. Perfect as a main course or side dish.
Ingredients:
– 1 cup pearl barley
– 2 cups curly kale, stems removed and chopped
– 1/2 cup cooked chickpeas
– 1/4 cup freshly squeezed lemon juice
– 3 tablespoons tahini
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added heat
Instructions:
1. Cook barley according to package instructions until tender, about 20-25 minutes.
2. In a large bowl, massage kale with your hands or a spatula until slightly softened, about 5 minutes.
3. Add cooked barley, chickpeas, lemon juice, tahini, olive oil, salt, and pepper to the bowl.
4. Toss to combine, then adjust seasoning as needed.
5. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Vegan Barley and Black Bean Burgers
These savory burgers are packed with nutritious ingredients, including barley and black beans, making them a great option for a quick and easy vegan meal.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup rolled oats
– 1/4 cup whole wheat breadcrumbs
– 1/4 cup pearl barley
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add the oats, breadcrumbs, barley, onion, garlic, tomato paste, smoked paprika, salt, and pepper to the bowl. Mix until well combined.
4. Using your hands, shape the mixture into 2-3 patties, depending on desired size.
5. Place the patties in the skillet or grill and cook for 4-5 minutes per side, or until golden brown and crispy.
6. Serve hot on a bun with your favorite toppings.
Cooking Time: 8-10 minutes
Barley and Sweet Potato Stew
This comforting stew is a perfect blend of nutty barley and sweet, tender sweet potatoes, all wrapped up in a flavorful broth. It’s an easy and satisfying meal for a chilly day.
Ingredients:
– 1 cup pearl barley
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the barley, sweet potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 40-45 minutes or until the barley is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Vegan Barley Pilaf with Herbs
This hearty pilaf combines nutty barley with fresh herbs and aromatic spices, making it a perfect side dish or light meal. With its earthy flavor and satisfying texture, you’ll love this comforting vegan recipe.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the barley and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the barley again.
3. Heat the olive oil in a large saucepan over medium heat.
4. Add the onion and garlic; cook until softened, about 5 minutes.
5. Add the barley, thyme, rosemary, salt, and pepper. Stir to combine.
6. Cook for 20-25 minutes or until the barley is tender and the liquid has been absorbed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Barley and Spinach Stuffed Tomatoes
Add some nutritious twist to your usual tomato dish with this recipe that combines the earthy goodness of barley, spinach, and tomatoes. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large tomatoes
– 1 cup cooked barley
– 2 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides.
3. In a bowl, mix together cooked barley, spinach leaves, and feta cheese (if using).
4. Stuff each tomato with the barley mixture, dividing it evenly among the four tomatoes.
5. Drizzle olive oil over the stuffed tomatoes and season with salt and pepper.
6. Place the tomatoes on a baking sheet and bake for 25-30 minutes or until the tomatoes are tender.
Cooking Time: 25-30 minutes
Vegan Barley and Coconut Milk Pudding
A comforting and creamy dessert that combines the nutty flavor of barley with the richness of coconut milk, perfect for a warm evening or as a special treat.
Ingredients:
- 1 cup rolled oats
- 1/2 cup pearled barley
- 3 cups coconut milk
- 1 tablespoon maple syrup
- Salt, to taste
- Freshly grated nutmeg, for serving (optional)
Instructions:
1. In a medium saucepan, combine oats, barley, and salt.
2. Gradually add in coconut milk, whisking constantly to prevent lumps.
3. Bring the mixture to a simmer over medium heat.
4. Reduce the heat to low and cook for 20-25 minutes, stirring occasionally, until the pudding has thickened slightly.
5. Remove from heat and stir in maple syrup.
6. Pour into individual serving cups or a large serving dish.
7. Refrigerate for at least 2 hours or overnight before serving.
8. Sprinkle with nutmeg, if desired.
Cooking Time: 20-25 minutes
Barley and Roasted Beetroot Salad
A vibrant and flavorful salad that combines the earthy sweetness of roasted beetroot with the nutty texture of barley, perfect for a quick and healthy meal or side dish.
Ingredients:
– 1 cup pearl barley
– 2 medium-sized beetroot
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beetroot in foil and roast for 45-50 minutes, or until tender.
3. Cook the barley according to package instructions. Drain and set aside.
4. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Once the beetroot is cool enough to handle, peel and dice into small pieces.
6. Add the cooked barley, roasted beetroot, and chopped parsley (if using) to the bowl. Toss to combine.
7. Serve warm or at room temperature.
Cooking Time: 1 hour
Vegan Barley and Pumpkin Soup
Warm up with this comforting and nutritious vegan soup, perfect for a chilly fall or winter evening. This recipe combines the nutty flavor of barley with the sweetness of roasted pumpkin.
Ingredients:
– 1 cup pearled barley
– 2 cups vegetable broth
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté chopped onion and minced garlic in 1 tablespoon olive oil over medium heat until softened.
4. Add roasted pumpkin, barley, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley is tender.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 1 hour
Barley and Avocado Sushi Rolls
Elevate your sushi game with this unique and delicious recipe that combines nutty barley with creamy avocado.
Ingredients:
– 1 cup cooked barley
– 2 ripe avocados, mashed
– 1/2 cup sushi rice vinegar
– 1/4 teaspoon salt
– 1/2 sheet of nori seaweed sheets
– Optional: sesame seeds and chopped scallions for garnish
Instructions:
1. Cook the barley according to package instructions.
2. In a separate bowl, mix together the mashed avocado, sushi rice vinegar, and salt until well combined.
3. Lay a nori sheet flat on a surface. Spread 1/4 cup of cooked barley onto the seaweed, leaving a 1-inch border at the top.
4. Place 1/2 cup of the avocado mixture in the middle of the barley.
5. Roll the sushi using a bamboo mat or a clean tea towel, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with optional sesame seeds and chopped scallions.
Cooking Time: 10 minutes
Vegan Barley and Pea Risotto
This creamy risotto is a perfect comfort food for any occasion. Made with nutritious barley, sweet peas, and flavorful garlic, this dish is sure to please even the most discerning palates.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup frozen peas
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Nutritional yeast (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the 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 constantly, for 1-2 minutes.
5. Gradually add the warmed broth, one cup at a time, stirring continuously 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, pepper, and nutritional yeast (if using).
8. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Barley and Carrot Cake Muffins
These unique muffins combine the nutty flavor of barley with the warmth of carrots, creating a deliciously sweet and savory treat. Perfect for a breakfast or snack on-the-go.
Ingredients:
– 1 cup rolled oats
– 1/2 cup pearled barley
– 1/2 cup grated carrots
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup plain yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon cinnamon
– Pinch of salt
– 2 tablespoons melted unsalted butter
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine oats, barley, carrots, brown sugar, and granulated sugar.
3. In a separate bowl, whisk together yogurt, egg, baking powder, cinnamon, and salt.
4. Add melted butter to the wet ingredients and stir until combined.
5. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Vegan Barley and Tofu Stir-Fry
This hearty and nutritious stir-fry is a perfect blend of savory flavors and satisfying textures, all coming together in just 20 minutes. Perfect for a quick weeknight dinner or a weekend meal prep.
Ingredients:
– 1 cup cooked barley
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until the onion is translucent, about 2-3 minutes.
4. Add the bell peppers and cook until tender, about 3-4 minutes.
5. Stir in the cooked barley, soy sauce, and sesame oil. Cook for an additional minute.
6. Return the tofu to the pan and stir to combine.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions if desired.
Cooking Time: 20 minutes
Barley and Apple Cinnamon Breakfast Bowl
Start your day with a hearty and nutritious bowl that combines the comforting flavors of barley, apples, and cinnamon. This breakfast bowl is perfect for a chilly morning or a quick weeknight meal.
Ingredients:
– 1 cup pearled barley
– 2 cups water
– 1 large apple, diced (Granny Smith or other sweet variety)
– 1 tablespoon unsalted butter
– 1 teaspoon ground cinnamon
– Salt to taste
– Optional: chopped nuts or dried fruit for topping
Instructions:
1. Rinse the barley and cook according to package instructions with 2 cups of water.
2. In a separate pan, melt the butter over medium heat. Add diced apple and cook until tender, about 5 minutes.
3. Stir in ground cinnamon and salt to taste.
4. Combine cooked barley and apple mixture in a bowl.
5. Serve warm, topped with chopped nuts or dried fruit if desired.
Cooking Time: 25-30 minutes
Vegan Barley and Walnut Loaf
This moist and flavorful loaf is perfect for a quick snack or lunchbox addition. With the nutty flavor of barley and the crunch of walnuts, this vegan treat is sure to please.
Ingredients:
– 1 cup rolled oats
– 1/2 cup cooked barley
– 1/4 cup chopped walnuts
– 1/4 cup maple syrup
– 1/4 cup water
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine oats, barley, and walnuts.
3. In a separate bowl, whisk together maple syrup, water, apple cider vinegar, vanilla extract, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Summary
Indulge in the comforting world of vegan barley recipes! This collection of 20 hearty dishes showcases the versatility of this nutritious grain. From creamy risottos and savory soups to wholesome bowls and sweet treats, there’s something for every taste bud. Discover the perfect comfort food with recipes like Vegan Barley Risotto with Mushrooms, Barley and Lentil Soup, and Barley-Stuffed Bell Peppers. Plus, enjoy innovative twists like Barley and Chickpea Curry, Vegan Barley Porridge with Almond Milk, and more! Treat yourself to a culinary adventure that’s sure to warm your belly and your heart.