25+ Flavorful Holiday Vegan Barley Recipes to Impress Your Guests

The holidays are a time for joy, celebration, and, of course, incredible food.

Whether you’re hosting a festive dinner or simply looking for delicious recipes to enjoy with family and friends, barley is the perfect ingredient to feature in your holiday meals.

Not only is barley nutritious and versatile, but its hearty texture and nutty flavor make it a standout addition to vegan dishes.

we’ve curated over 25 holiday vegan barley recipes that are ideal for every occasion—be it a cozy dinner, a potluck, or a special holiday feast.

From vibrant salads and savory main courses to comforting soups and sides, these dishes bring together the best of plant-based cooking with the wholesome goodness of barley.

These recipes are not only vegan but also packed with nutrients, offering something for everyone to enjoy during the holiday season.

So, get ready to explore a variety of mouthwatering vegan barley dishes that will elevate your holiday celebrations and leave your guests asking for seconds!

25+ Flavorful Holiday Vegan Barley Recipes to Impress Your Guests

Barley is a true holiday hero in the kitchen, offering a world of flavors and textures to explore in vegan recipes.

Whether you’re looking for hearty main dishes, creative salads, or comforting soups, the versatility of barley will make it an unforgettable addition to your holiday spread.

These 25+ recipes are just the beginning of a delicious journey into plant-based cooking, and they’ll no doubt become a staple in your holiday cooking for years to come.

So why not give these holiday vegan barley recipes a try and spread the joy of wholesome, flavorful meals this season?

From simple sides to festive feasts, barley will prove to be the perfect ingredient for all your celebrations!

Festive Vegan Barley and Cranberry Pilaf

A colorful and flavorful dish, this barley and cranberry pilaf combines the nuttiness of barley with the tartness of cranberries and the earthiness of fresh herbs. Perfect for a holiday feast, it’s both wholesome and satisfying, making it a great centerpiece or side for vegan celebrations.

Ingredients

• 1 cup pearl barley
• 2 ½ cups vegetable broth
• ½ cup dried cranberries
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup chopped fresh parsley
• ¼ cup chopped toasted pecans
• Salt and pepper to taste

Instructions

1. Rinse the barley under cold water. In a medium saucepan, bring the vegetable broth to a boil, add the barley, and reduce to a simmer. Cover and cook for 30-35 minutes, or until the barley is tender and the liquid is absorbed.
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
3. Stir in the cinnamon and nutmeg, cooking for another minute.
4. Mix in the dried cranberries and cook for an additional minute until slightly plump.
5. Combine the cooked barley with the cranberry mixture, stirring to combine.
6. Remove from heat and fold in the parsley and toasted pecans. Season with salt and pepper to taste.
7. Serve warm and enjoy this festive pilaf.

The cranberry pilaf offers a balance of tart and nutty flavors, paired with aromatic spices that enhance its festive charm. This recipe brings warmth to holiday tables while keeping the meal hearty and nutrient-rich.

Holiday Vegan Barley and Mushroom Risotto

This creamy vegan barley risotto is infused with earthy mushrooms and delicate thyme, offering a comforting and luxurious dish perfect for holiday gatherings. The natural creaminess of barley shines through, creating a dish that’s indulgent yet healthy.

Ingredients

• 1 cup hulled barley
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• ½ cup unsweetened almond milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Stir in the mushrooms and garlic, sautéing until mushrooms are golden brown and tender, about 5 minutes.
3. Add the barley and cook for 1-2 minutes to toast lightly.
4. Stir in the soy sauce and dried thyme. Gradually add the vegetable broth, ½ cup at a time, stirring frequently. Wait for the liquid to absorb before adding more. Repeat until the barley is tender and creamy, about 40-45 minutes.
5. Stir in almond milk and adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh parsley.

This mushroom risotto transforms simple ingredients into a rich, velvety dish. Perfect for cozy holiday meals, it’s a guaranteed crowd-pleaser for vegan and non-vegan guests alike.

Vegan Barley and Roasted Root Vegetable Salad

This vibrant salad combines the chewiness of barley with the caramelized sweetness of roasted root vegetables. Tossed in a tangy Dijon vinaigrette, it’s a fresh yet hearty dish that complements any holiday menu.

Ingredients

• 1 cup pearl barley
• 3 cups water
• 2 carrots, diced
• 2 parsnips, diced
• 1 sweet potato, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 3 cups arugula
• ¼ cup pomegranate seeds

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the vegetables roast, cook the barley. Bring water to a boil, add the barley, and simmer for 30-35 minutes, until tender. Drain excess water and let cool.
3. Whisk together the dressing ingredients in a small bowl.
4. In a large bowl, combine the barley, roasted vegetables, arugula, and pomegranate seeds. Drizzle with the dressing and toss to coat evenly.
5. Serve at room temperature or slightly chilled.

This roasted root vegetable salad is both nutritious and visually stunning. The vibrant colors and bold flavors make it a memorable addition to any holiday spread.

Spiced Vegan Barley and Apple Casserole

A warm and aromatic casserole perfect for the holidays, this dish blends the chewy texture of barley with the natural sweetness of apples and the warmth of holiday spices. Topped with crunchy walnuts, it’s a delightful centerpiece for any vegan celebration.

Ingredients

• 1 cup pearl barley
• 3 cups vegetable broth
• 2 medium apples, diced
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ½ cup raisins
• ¼ cup chopped walnuts
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the barley in vegetable broth until tender, about 30-35 minutes.
3. In a skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 3-4 minutes.
4. Add the apples, cinnamon, and allspice to the skillet, stirring until the apples soften, about 5 minutes.
5. Combine the cooked barley with the apple mixture and raisins in a large bowl. Transfer to a greased casserole dish.
6. Sprinkle walnuts over the top and bake for 15-20 minutes, until heated through.
7. Serve warm as a festive and comforting dish.

The apple casserole combines sweet, savory, and nutty flavors for a dish that feels like a holiday hug. It’s perfect as a side or a satisfying main for vegan gatherings.

Holiday Vegan Barley and Lentil Loaf

A hearty and protein-packed vegan loaf that’s perfect for the holiday table. Barley and lentils combine with savory herbs and a tangy glaze, creating a dish that’s both comforting and impressive.

Ingredients

• 1 cup cooked barley
• 1 cup cooked green lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup finely chopped mushrooms
• ½ cup rolled oats
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Glaze:

• ¼ cup ketchup
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. Heat a skillet over medium heat and sauté onion, garlic, and mushrooms until softened, about 5 minutes.
3. In a large bowl, combine the barley, lentils, oats, flax egg, soy sauce, thyme, paprika, and the sautéed mixture. Season with salt and pepper. Mix well.
4. Press the mixture into the prepared loaf pan.
5. In a small bowl, mix the glaze ingredients and spread evenly over the top of the loaf.
6. Bake for 40-45 minutes, until firm. Let rest for 10 minutes before slicing.
7. Serve with your favorite holiday sides.

This barley and lentil loaf is a true showstopper, offering bold flavors and hearty textures that make it a standout dish for any vegan holiday feast.

Vegan Barley Stuffed Acorn Squash

These stuffed acorn squash halves are a stunning addition to the holiday table. Filled with barley, cranberries, and pecans, they’re as delicious as they are beautiful, making them an excellent choice for festive gatherings.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup cooked barley
• ½ cup dried cranberries
• ¼ cup chopped pecans
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon ground sage
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet and roast for 25-30 minutes, until tender.
2. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 3-4 minutes.
3. Stir in the sage, cranberries, and pecans, cooking for another 2 minutes.
4. Combine the cooked barley with the skillet mixture, seasoning with salt and pepper.
5. Spoon the filling into the roasted squash halves. Return to the oven and bake for an additional 10 minutes.
6. Serve warm for a festive and flavorful dish.

Stuffed acorn squash combines sweet and savory notes with the nutty chew of barley, creating an elegant yet comforting meal for the holidays.

Gingered Vegan Barley and Carrot Soup

This cozy barley soup, infused with ginger and carrots, offers a warming and nourishing option for chilly holiday evenings. The natural sweetness of carrots pairs perfectly with the zing of fresh ginger and the hearty texture of barley.

Ingredients

• 1 cup pearl barley
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 medium carrots, sliced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes.
2. Add the carrots, ginger, and cumin, stirring for 2 minutes.
3. Stir in the barley and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 35-40 minutes, until the barley is tender.
4. Season with salt and pepper. Garnish with fresh parsley and serve warm.

This gingered soup offers a soothing blend of flavors and textures, making it a perfect dish to start a holiday meal or enjoy as a comforting main course.

Vegan Barley and Sweet Potato Hash

This hearty, savory hash combines the creaminess of sweet potatoes with the chewiness of barley, making it a perfect vegan dish for a holiday breakfast or brunch. The crispy texture of roasted sweet potatoes paired with fresh herbs and spices makes this dish a comforting and delicious choice for the holiday table.

Ingredients

• 1 cup pearl barley
• 2 medium sweet potatoes, peeled and diced
• 1 small red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 cup spinach leaves, chopped
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy on the edges.
2. While the sweet potatoes roast, cook the barley in a medium saucepan with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 30-35 minutes, or until tender.
3. In a large skillet, heat olive oil over medium heat and sauté the diced onion for 4-5 minutes until soft.
4. Add the cooked barley and roasted sweet potatoes to the skillet, mixing gently. Stir in the chopped spinach and cook for another 2-3 minutes, just until the spinach wilts.
5. Season with additional salt and pepper to taste and garnish with fresh parsley. Serve warm.

This barley and sweet potato hash is a perfect way to kick off the holiday season with a flavorful and nutritious breakfast or brunch. The sweetness of the potatoes balances beautifully with the earthy barley, making each bite satisfying and full of holiday comfort.

Vegan Barley and Brussels Sprout Stir-Fry

A quick and vibrant stir-fry featuring crispy Brussels sprouts and tender barley, this dish is bursting with flavor. A light soy and sesame sauce adds depth, making it a delightful side or main dish for your holiday meals.

Ingredients

• 1 cup pearl barley
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame seeds
• Fresh cilantro for garnish

Instructions

1. Cook the barley in a medium saucepan with 3 cups of water, bringing it to a boil. Reduce to a simmer and cook for 30-35 minutes, or until tender.
2. While the barley cooks, heat sesame oil in a large skillet or wok over medium-high heat. Add the Brussels sprouts and cook, stirring frequently, for 5-7 minutes, until they are golden and crispy.
3. Add the onion and red bell pepper to the skillet and sauté for another 3-4 minutes, until softened.
4. Stir in the soy sauce, rice vinegar, and maple syrup, cooking for another 2-3 minutes until everything is well coated and heated through.
5. Add the cooked barley to the skillet and mix to combine.
6. Sprinkle with sesame seeds and fresh cilantro before serving warm.

This stir-fry is a delightful balance of crispy vegetables, chewy barley, and a sweet-savory sauce that ties it all together. It’s a delicious, nutritious addition to any holiday feast, offering a burst of flavor and texture in every bite.

Vegan Barley and Pomegranate Salad

This vibrant, festive salad combines the nutty chew of barley with the sweetness of pomegranate and the crunch of almonds, making it a refreshing side dish for your holiday table. The tangy lemon dressing ties everything together, creating a light yet satisfying dish.

Ingredients

• 1 cup pearl barley
• 3 cups water
• ½ cup pomegranate seeds
• ½ cup sliced almonds, toasted
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh mint, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions

1. Cook the barley in a medium saucepan with 3 cups of water, bringing it to a boil. Reduce to a simmer and cook for 30-35 minutes until tender. Drain and let it cool to room temperature.
2. In a large bowl, combine the cooled barley with pomegranate seeds, almonds, cucumber, red onion, and fresh mint.
3. Whisk together the dressing ingredients and pour over the salad, tossing gently to coat.
4. Season with salt and pepper to taste and serve chilled or at room temperature.

This barley and pomegranate salad is light and refreshing, with just the right balance of sweetness, crunch, and freshness. It makes a beautiful and healthy addition to any holiday spread, offering a delightful contrast to heavier dishes.

Vegan Barley and Mushroom Wellington

A showstopping main course perfect for holiday celebrations, this vegan barley and mushroom Wellington combines rich earthy flavors with a flaky, golden pastry. Filled with barley, mushrooms, and fresh herbs, it’s a delightful dish that’s both impressive and satisfying.

Ingredients

• 1 sheet puff pastry (vegan)
• 1 cup pearl barley
• 2 cups mixed mushrooms, finely chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon ground sage
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped
• 1 tablespoon soy sauce

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the barley in a medium saucepan with 3 cups of water, bringing to a boil, then reducing to a simmer for 30-35 minutes until tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and mushrooms for 5-7 minutes, until the mushrooms release their moisture and become tender. Stir in the cooked barley, thyme, sage, soy sauce, and parsley. Season with salt and pepper to taste. Let the mixture cool slightly.
4. Roll out the puff pastry on a floured surface and place the barley-mushroom mixture in the center. Fold the edges of the pastry over the filling and seal to form a log shape.
5. Place the Wellington seam side down on a baking sheet and bake for 25-30 minutes, or until golden and flaky.
6. Slice and serve warm, garnished with fresh herbs.

This vegan barley and mushroom Wellington is a perfect main course for a holiday meal, with rich, savory flavors encased in buttery, flaky pastry. It’s sure to impress your guests while being a hearty and satisfying option for those following a plant-based diet.

Vegan Barley and Cranberry Pilaf

This vibrant and flavorful barley pilaf combines the nuttiness of barley with the tart sweetness of cranberries, making it a festive and healthy side dish for any holiday celebration. The addition of fresh herbs and a light, citrus dressing enhances the dish, making it both flavorful and visually stunning.

Ingredients

• 1 cup pearl barley
• 3 cups vegetable broth
• 1 cup fresh cranberries
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 tablespoon maple syrup
• 1 teaspoon lemon zest
• Fresh parsley for garnish

Instructions

1. In a medium saucepan, cook the barley in vegetable broth according to package instructions, about 30-35 minutes, until tender.
2. While the barley cooks, heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until soft. Add the cranberries, cinnamon, and ginger, and cook for 5 minutes, stirring occasionally, until the cranberries begin to soften.
3. Stir in the cooked barley, maple syrup, and lemon zest, mixing gently to combine.
4. Cook for an additional 2-3 minutes until everything is heated through.
5. Garnish with fresh parsley before serving warm.

This vegan barley and cranberry pilaf is a delightful combination of textures and flavors. The sweetness of the cranberries contrasts beautifully with the nutty barley, while the spices and citrus add depth to the dish. It’s a perfect holiday side that will complement any festive meal.

Vegan Barley and Roasted Carrot Soup

This hearty and warming soup features a smooth, rich broth made with roasted carrots and barley, offering a comforting dish that’s both healthy and delicious. The carrots bring a natural sweetness, while the barley adds chewiness and texture, creating a perfectly balanced vegan soup for cold winter days.

Ingredients

• 1 cup pearl barley
• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the chopped carrots with olive oil, cumin, turmeric, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. While the carrots roast, cook the barley in vegetable broth in a medium saucepan for 30-35 minutes, until tender.
3. In a large pot, heat olive oil over medium heat and sauté the onion and garlic for 5 minutes until soft.
4. Add the roasted carrots and vegetable broth to the pot and bring to a simmer. Let cook for another 10-15 minutes, allowing the flavors to meld.
5. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
6. Stir in the cooked barley and heat through.
7. Serve garnished with fresh cilantro.

This vegan barley and roasted carrot soup is a comforting and wholesome dish perfect for a holiday meal. The natural sweetness of the carrots pairs wonderfully with the chewy barley, creating a hearty soup that is full of flavor and texture.

Vegan Barley and Kale Stuffed Acorn Squash

This festive stuffed acorn squash dish is perfect for the holidays, combining roasted squash with a savory barley and kale filling. The chewy barley, earthy kale, and sweet squash come together beautifully, making this a satisfying and nourishing vegan main dish.

Ingredients

• 1 acorn squash, halved and seeded
• 1 cup pearl barley
• 3 cups vegetable broth
• 2 cups kale, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground thyme
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side down on a baking sheet and roast for 25-30 minutes until tender.
2. While the squash roasts, cook the barley in vegetable broth according to package instructions, about 30-35 minutes, until tender.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic for 4-5 minutes until soft. Add the chopped kale and cook until wilted, about 3 minutes.
4. Stir in the cooked barley, thyme, cinnamon, salt, and pepper, and cook for another 2-3 minutes.
5. Remove the roasted squash from the oven and carefully scoop out a bit of the flesh to create space for the stuffing.
6. Fill the acorn squash halves with the barley and kale mixture, pressing gently to pack it in.
7. Return to the oven for an additional 10 minutes, until the stuffing is heated through.
8. Garnish with fresh rosemary and serve warm.

This vegan barley and kale stuffed acorn squash is a visually stunning and flavorful dish that will make a fantastic addition to any holiday meal. The sweetness of the roasted squash and the savory barley stuffing make it a hearty and satisfying choice.

Vegan Barley and Butternut Squash Risotto

This creamy, comforting risotto swaps traditional rice for barley, offering a nutty twist on the classic dish. The butternut squash adds natural sweetness, while the barley absorbs the flavors of the vegetable broth and spices, creating a rich and hearty vegan dish perfect for any holiday dinner.

Ingredients

• 1 cup pearl barley
• 4 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground sage
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, sage, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. While the squash roasts, cook the barley in vegetable broth in a medium saucepan, bringing it to a simmer and cooking for 30-35 minutes until tender.
3. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic for 4-5 minutes until soft.
4. Stir in the cooked barley and roasted butternut squash, mixing gently.
5. Add the vegetable broth ½ cup at a time, stirring continuously, allowing the barley to absorb the liquid before adding more. Continue until the mixture reaches a creamy consistency, about 15-20 minutes.
6. Adjust seasoning with salt and pepper to taste.
7. Garnish with fresh thyme before serving.

This vegan barley and butternut squash risotto is a comforting and rich dish, perfect for holiday dinners. The creamy texture of the barley, combined with the sweetness of the squash, creates a satisfying and flavorful meal that is sure to impress.

Note: More recipes​ are coming soon!