24 vegetarian barley recipes

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Traditional vegetarian cholent with three beans, pearl barley, tender potatoes, and rich tomato sauce. This overnight crockpot Sabbath stew feeds 8 to 10 on a budget.

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

Traditional lemon barley water made with pearl barley, fresh lemons, and sugar. A soothing, old-fashioned British drink that keeps in the fridge for five days.

Pearl barley browned in margarine and baked with cauliflower, mushrooms, shredded carrots, and onion in vegetable broth. A cozy vegetarian casserole with zero cholesterol.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Denver grainlette is a vegan twist on the diner omelet, combining cooked lentil-grain mix with tomatoes, bell pepper, scallion, and mushrooms in a quick skillet sauté. Egg-free and hearty.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Vegetarian steamed wontons filled with seasoned tempeh, mushrooms, scallions, and ginger in a tamari-honey glaze. Serve with sweet and sour sauce for a plant-based dim sum appetizer.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Leave meat out of the equation for dinner for this scrumptious dish that's perfect for the Autumn season.