25+ Delicious Friday Vegan Barley Recipes You Need for a Tasty Weekend

Fridays are a special time for winding down after a busy week, and what better way to celebrate than with a delicious, hearty meal?

If you’re looking for something that’s both satisfying and nourishing, barley is the perfect ingredient.

Full of fiber, protein, and an array of essential nutrients, barley is a versatile grain that pairs beautifully with a variety of plant-based ingredients.

Whether you’re hosting a dinner party, prepping for a casual meal, or simply craving something wholesome, our collection of 25+ Friday vegan barley recipes is sure to inspire.

From hearty stews and savory salads to innovative bowls and comforting casseroles, you’ll find everything you need to make your Fridays flavorful and exciting.

These recipes not only provide excellent nutrition but also showcase the endless possibilities of barley in vegan cooking.

Let’s dive into these fantastic Friday meal ideas and explore how barley can become the star of your plant-based cuisine!

25+ Delicious Friday Vegan Barley Recipes You Need for a Tasty Weekend

As you can see, there’s no shortage of delicious vegan barley recipes to explore this Friday (or any day of the week!).

From nutrient-dense salads and warm bowls to savory stews and innovative tacos, barley is a versatile ingredient that can be transformed into countless satisfying meals.

Whether you’re cooking for yourself, family, or friends, these recipes offer an exciting way to enjoy plant-based cooking while nourishing your body with wholesome grains.

So, next time you’re planning your Friday dinner, consider adding barley to your shopping list and try out some of these amazing recipes.

Mediterranean Barley Salad

A refreshing, nutrient-packed dish that highlights the vibrant flavors of the Mediterranean. This salad combines hearty barley, fresh vegetables, and a tangy dressing, making it a perfect meal for Fridays or any day of the week. It’s ideal for lunch, dinner, or as a side dish for gatherings.

Ingredients:

• 1 cup cooked barley
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the barley according to package instructions. Let it cool completely.
2. In a large bowl, combine the cooked barley, cherry tomatoes, cucumber, red onion, olives, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the barley mixture and toss gently to combine.
5. Refrigerate for 20 minutes before serving to allow the flavors to meld.

This Mediterranean barley salad bursts with flavors and colors. The chewy texture of barley pairs beautifully with the crisp vegetables and the tangy dressing. It’s a wholesome choice that will leave you feeling satisfied and energized.

Creamy Vegan Mushroom Barley Risotto

This creamy barley risotto offers a comforting and rich dining experience, perfect for a cozy Friday evening. With earthy mushrooms and a velvety texture, this vegan twist on a classic dish is both delicious and nourishing.

Ingredients:

• 1 cup pearl barley
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened plant-based milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant.
2. Add mushrooms and cook until softened and lightly browned.
3. Stir in the barley and cook for 1-2 minutes, coating it in the mixture.
4. Gradually add vegetable broth, 1 cup at a time, stirring frequently and allowing the barley to absorb the liquid before adding more.
5. Once the barley is tender and creamy, stir in nutritional yeast, plant-based milk, salt, and pepper.
6. Cook for an additional 2 minutes and remove from heat.
7. Garnish with fresh thyme if desired and serve hot.

This risotto’s luscious texture and savory depth make it a dish to remember. Perfect for sharing with loved ones or enjoying on your own, it’s a celebration of comfort food done right.

Spicy Vegan Barley Stir-Fry

Spice up your Friday with this quick and vibrant barley stir-fry. Packed with colorful veggies and a kick of heat, it’s a delightful way to enjoy a plant-based meal full of flavor and texture.

Ingredients:

• 1 cup cooked barley
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp sriracha or chili sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame seeds for garnish
• Scallions for garnish (optional)

Instructions:

1. Heat sesame oil in a large wok or skillet over medium-high heat.
2. Add ginger and garlic, cooking until fragrant.
3. Toss in bell pepper, carrot, and broccoli, stirring frequently until the vegetables are tender but still crisp.
4. Add the cooked barley to the skillet and stir to combine.
5. Drizzle with soy sauce and sriracha, mixing well to coat evenly.
6. Cook for 2-3 minutes until heated through.
7. Garnish with sesame seeds and scallions before serving.

This spicy barley stir-fry is bold, dynamic, and satisfying. The heat from the chili sauce and the crunch of fresh vegetables make it an exciting meal that’s as nutritious as it is delicious.

Lemon Garlic Barley and Spinach

This vibrant and zesty barley dish is perfect for a Friday dinner. The combination of garlic, lemon, and spinach creates a fresh and light flavor profile, while the barley provides a satisfying base. It’s a simple yet elegant dish that’s sure to please.

Ingredients:

• 1 cup cooked barley
• 3 cups fresh spinach
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 lemon, juiced
• Zest of 1 lemon
• Salt and pepper to taste
• 1 tbsp pine nuts (optional)

Instructions:

1. In a large pan, heat olive oil over medium heat.
2. Add garlic and sauté until fragrant.
3. Add fresh spinach to the pan and cook until wilted, about 3-4 minutes.
4. Stir in the cooked barley and cook for an additional 2-3 minutes, allowing it to warm through.
5. Add lemon juice and zest, then season with salt and pepper.
6. Optionally, sprinkle with toasted pine nuts for extra flavor and texture.
7. Serve immediately as a side dish or main course.

This dish is an ideal balance of lightness and richness, with the barley offering a chewy texture that contrasts perfectly with the tender spinach. The citrusy lemon adds a refreshing touch, making this a feel-good meal that’s both healthy and tasty.

Vegan Barley Tabbouleh

A refreshing take on the classic tabbouleh, this vegan barley version is packed with fresh herbs and crunchy vegetables. It’s an easy-to-make salad that’s both filling and full of bright, fresh flavors, making it the perfect choice for a Friday lunch or dinner.

Ingredients:

• 1 cup cooked barley
• 1/2 cup cucumber, diced
• 1/2 cup tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked barley, cucumber, tomatoes, onion, parsley, and mint.
2. Drizzle olive oil and lemon juice over the salad, then toss everything together to combine.
3. Season with salt and pepper to taste.
4. Chill for 15-20 minutes to allow the flavors to meld together.
5. Serve cold as a refreshing side dish or light main course.

This vegan barley tabbouleh is an excellent way to enjoy the freshness of summer flavors all year round. The barley’s nuttiness pairs beautifully with the bright herbs and vegetables, making it a perfect addition to any meal or as a standalone dish.

Barley and Roasted Vegetable Bowl

Packed with roasted vegetables and barley, this hearty bowl is full of nutrients and bursting with flavor. The roasted veggies add depth, while the barley provides a hearty base that makes this dish both satisfying and delicious.

Ingredients:

• 1 cup cooked barley
• 1 small sweet potato, cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp tahini (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, and bell pepper with olive oil, paprika, cumin, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. In a bowl, combine the cooked barley with the roasted vegetables.
5. Drizzle with tahini for extra creaminess (optional).
6. Serve hot, garnished with fresh herbs if desired.

This roasted vegetable barley bowl is a nourishing and comforting meal that’s perfect for cooler weather. The smoky flavors of the roasted vegetables, combined with the hearty barley, create a satisfying dish that’s both wholesome and fulfilling.

Barley and Avocado Sushi Rolls

These creative sushi rolls feature a blend of creamy avocado, crunchy vegetables, and chewy barley instead of traditional rice. They are a fun and healthy twist on sushi, making them a perfect Friday meal to impress your family or friends.

Ingredients:

• 1 cup cooked barley
• 1 avocado, sliced
• 1 carrot, julienned
• 1 cucumber, julienned
• 4 nori sheets
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• Sesame seeds for garnish

Instructions:

1. Lay a sheet of nori on a bamboo sushi mat, shiny side down.
2. Spread a thin layer of cooked barley evenly over the nori, leaving about 1 inch of space at the top.
3. Lay slices of avocado, carrot, and cucumber along the center of the barley.
4. Roll up the sushi tightly, using the bamboo mat to help form a cylinder.
5. Slice the roll into bite-sized pieces.
6. Drizzle with soy sauce and rice vinegar, then sprinkle sesame seeds on top.
7. Serve immediately with extra soy sauce or wasabi on the side.

These barley and avocado sushi rolls are an exciting fusion of flavors and textures. The creamy avocado complements the nutty barley, and the fresh vegetables provide a crunchy contrast, making this a delightful dish that’s both fun to prepare and delicious to eat.

Barley and Chickpea Stew

This hearty and flavorful stew is a nourishing comfort food perfect for a Friday dinner. With tender barley and protein-packed chickpeas, it’s a satisfying one-pot meal that’s easy to prepare and full of delicious spices.

Ingredients:

• 1 cup pearl barley
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, carrots, and celery in olive oil over medium heat for 5-7 minutes, until softened.
2. Stir in the cumin, smoked paprika, turmeric, salt, and pepper, cooking for 1 minute until fragrant.
3. Add the diced tomatoes, vegetable broth, barley, and chickpeas. Stir to combine and bring to a boil.
4. Reduce the heat and simmer for 30-35 minutes, until the barley is tender and the stew has thickened.
5. Taste and adjust the seasoning if needed.
6. Serve the stew hot, garnished with fresh parsley.

This barley and chickpea stew is a wonderfully comforting and hearty dish. The combination of spices and earthy chickpeas pairs perfectly with the chewy barley, creating a filling, flavorful meal that will warm you from the inside out.

Barley and Sweet Potato Buddha Bowl

Packed with vibrant colors and nourishing ingredients, this Buddha bowl is a wholesome and fulfilling vegan meal. The sweet potatoes and barley provide a hearty base, while fresh veggies and a tangy dressing round out the flavors.

Ingredients:

• 1 cup cooked barley
• 1 medium sweet potato, roasted and cubed
• 1/2 cup broccoli florets, steamed
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 1/4 cup hummus
• 1 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potato with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and lightly caramelized.
3. Arrange the cooked barley, roasted sweet potato, steamed broccoli, shredded carrots, and red cabbage in a bowl.
4. In a small bowl, whisk together hummus, tahini, lemon juice, salt, and pepper until smooth.
5. Drizzle the dressing over the bowl and serve.

This barley and sweet potato Buddha bowl is a colorful and nutrient-packed meal that’s easy to customize with your favorite veggies. The creamy tahini dressing ties everything together, making it a satisfying and delicious dish for any occasion.

Barley and Tofu Stir-Fry

This flavorful barley and tofu stir-fry is an easy, quick meal that’s both satisfying and packed with protein. The crispy tofu and chewy barley provide great texture, while the stir-fried veggies add freshness and color.

Ingredients:

• 1 cup cooked barley
• 1 block firm tofu, cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 tsp garlic, minced
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Heat sesame oil in a large pan or wok over medium-high heat. Add tofu cubes and cook until golden and crispy, about 7-10 minutes. Remove from the pan and set aside.
3. In the same pan, add garlic, ginger, and vegetables. Stir-fry for 5-7 minutes until the veggies are tender but still crisp.
4. Add the cooked barley and tofu back to the pan.
5. In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. Pour the sauce over the stir-fry and toss to coat evenly.
6. Cook for an additional 2-3 minutes, then garnish with sesame seeds before serving.

This barley and tofu stir-fry is a delicious and satisfying meal that’s quick to prepare. The savory sauce brings everything together, while the crispy tofu and chewy barley create a comforting texture that will make you want to make this again and again.

Barley and Kale Soup

A nourishing and warming soup, this barley and kale combination is perfect for chilly Fridays. Packed with fiber and nutrients, this soup is a great way to enjoy a light yet filling meal that’s both healthy and flavorful.

Ingredients:

• 1 cup pearl barley
• 4 cups vegetable broth
• 2 cups fresh kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add the vegetable broth, pearl barley, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the barley is tender.
3. Stir in the chopped kale and continue cooking for another 5 minutes, until the kale is wilted.
4. Taste and adjust seasoning if necessary.
5. Serve the soup hot, garnished with additional herbs if desired.

This barley and kale soup is a comforting and nutritious meal, full of wholesome ingredients that are as nourishing as they are delicious. The barley provides a hearty base, while the kale adds a boost of vitamins and minerals, making this a perfect meal for a cozy Friday night.

Barley and Roasted Garlic Hummus Dip

This hearty and creamy dip combines the richness of roasted garlic with the nutty flavor of barley, making it a unique and satisfying addition to any snack table. It’s a perfect Friday appetizer or light meal when paired with veggies or pita.

Ingredients:

• 1 cup cooked barley
• 1 bulb garlic, roasted
• 1/2 cup tahini
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until soft and caramelized.
2. In a blender or food processor, combine the roasted garlic (squeezed from the skin), cooked barley, tahini, olive oil, lemon juice, cumin, salt, and pepper.
3. Blend until smooth, adding a bit of water if needed to achieve your desired consistency.
4. Taste and adjust seasoning as necessary.
5. Garnish with fresh parsley and serve with pita, crackers, or fresh veggies.

This barley and roasted garlic hummus dip is a creamy, savory treat that’s perfect for sharing. The roasted garlic adds a rich depth of flavor to the barley, while the tahini and olive oil create a smooth texture, making it a delightful snack or appetizer.

Barley and Roasted Beet Salad

This vibrant and nutritious salad features earthy roasted beets paired with hearty barley and a tangy dressing. The combination of flavors makes for a refreshing and filling dish, perfect for a Friday lunch or dinner.

Ingredients:

• 1 cup cooked barley
• 2 medium beets, peeled and diced
• 1/4 cup feta cheese (optional)
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey (or maple syrup for vegan option)
• Salt and pepper to taste
• Fresh arugula or spinach for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender.
2. In a large bowl, combine the cooked barley, roasted beets, feta cheese (if using), and walnuts.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve the salad on a bed of fresh arugula or spinach for extra freshness.

This barley and roasted beet salad is not only beautiful with its vibrant colors but also packed with nutrition. The sweet and earthy flavor of the beets pairs perfectly with the chewy barley, while the tangy dressing ties everything together, making it a satisfying dish that’s both healthy and delicious.

Barley and Avocado Tacos

These plant-based tacos bring together the creamy texture of avocado and the chewy, hearty barley for a delicious and filling Friday meal. The crunchy taco shells and fresh toppings make it a fun and easy dish to assemble.

Ingredients:

• 1 cup cooked barley
• 2 avocados, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 cup corn kernels (fresh or frozen)
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• 6 soft corn tortillas
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, toss the cooked barley with chili powder, lime juice, salt, and pepper.
2. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
3. In each tortilla, layer a spoonful of seasoned barley, followed by slices of avocado, cherry tomatoes, red onion, and corn.
4. Garnish with fresh cilantro and additional lime juice.
5. Serve immediately and enjoy!

These barley and avocado tacos are a fun twist on traditional tacos, with the nutty barley providing a hearty base and the creamy avocado adding richness. The combination of fresh vegetables and lime juice gives the dish a refreshing flavor, making it a perfect choice for a light yet satisfying meal.

Barley and Green Bean Casserole

This comforting casserole combines the hearty texture of barley with the tender green beans in a savory, creamy sauce. It’s a simple, plant-based dish that’s perfect for a Friday night family dinner or a potluck.

Ingredients:

• 1 cup cooked barley
• 2 cups green beans, trimmed and chopped
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup unsweetened plant-based milk
• 2 tbsp flour (use chickpea flour for gluten-free)
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh breadcrumbs for topping

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, sauté the onion and garlic in olive oil until soft and fragrant.
3. Stir in the flour and cook for 1-2 minutes.
4. Slowly whisk in the vegetable broth and plant-based milk, cooking until the mixture thickens into a creamy sauce.
5. Stir in the cooked barley, green beans, thyme, salt, and pepper.
6. Transfer the mixture to a greased baking dish and top with fresh breadcrumbs.
7. Bake for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.

This barley and green bean casserole is a comforting, creamy dish that’s perfect for a cozy dinner. The barley adds a hearty base, while the green beans bring a fresh crunch, making it a nutritious and satisfying option for a Friday night meal.

Note: More recipes​ are coming soon!