25+ Easy and Delicious Saturday Vegan Barley Recipes You Must Try

Barley is a versatile, nutrient-packed grain that can transform a simple dish into a wholesome, filling meal.

Whether you’re looking for a light salad, a hearty stew, or an innovative stir-fry, barley’s chewy texture and earthy flavor are perfect for creating vibrant, satisfying vegan dishes.

Saturdays are the ideal time to try new recipes, so why not make the most of your weekend by experimenting with over 25 vegan barley recipes?

These dishes are not only delicious but also packed with protein, fiber, and essential nutrients. Whether you’re planning a cozy meal for yourself or a family gathering, these barley recipes will inspire you to elevate your Saturday cooking game.

25+ Easy and Delicious Saturday Vegan Barley Recipes You Must Try

With these 25+ Saturday vegan barley recipes, you’ll never run out of healthy, satisfying meal ideas for your weekend.

From light salads to warming soups, from stir-fries to hearty stews, barley is the perfect ingredient to build your meals around.

Not only does it offer great taste, but it’s also incredibly nourishing, making it a great choice for anyone following a plant-based lifestyle.

So next Saturday, take your time in the kitchen, try some of these delicious barley recipes, and enjoy the burst of flavor and health they bring.

Roasted Veggie and Barley Buddha Bowl

This colorful Buddha bowl is a wholesome and satisfying meal that combines nutty barley with roasted vegetables, creamy tahini dressing, and a burst of fresh herbs. It’s a delightful way to enjoy a nutrient-packed, plant-based meal perfect for a cozy Saturday.

Ingredients

• 1 cup cooked barley
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Water, as needed (for dressing consistency)
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss zucchini, bell pepper, and broccoli with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
3. Roast vegetables in the oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
4. Meanwhile, prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water until smooth. Adjust consistency with more water if needed.
5. Assemble the bowl by layering cooked barley, roasted vegetables, and drizzling the tahini dressing on top.
6. Garnish with fresh parsley and serve warm or at room temperature.

This Buddha bowl is not just a meal; it’s a journey of flavors and textures. The roasted vegetables add warmth and sweetness, the barley provides a hearty base, and the tahini dressing ties it all together with its creamy tanginess.

Vegan Barley Risotto with Mushrooms and Spinach

Barley risotto is a creative twist on the classic Italian dish. This version features earthy mushrooms, vibrant spinach, and a creamy, savory flavor that’s hard to resist. It’s perfect for a leisurely Saturday dinner to savor every bite.

Ingredients

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 1 cup fresh spinach leaves
• 4 cups vegetable broth, warm
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent.
2. Add mushrooms and cook for 5-7 minutes until softened and golden.
3. Stir in barley, allowing it to toast for a minute before adding a ladleful of vegetable broth.
4. Stir continuously, adding broth one ladle at a time as it absorbs, until the barley is tender (about 30 minutes).
5. Stir in spinach, nutritional yeast, and thyme. Cook until spinach wilts. Season with salt and pepper.
6. Serve warm, garnished with extra nutritional yeast or fresh herbs if desired.

This barley risotto is a comforting dish that feels indulgent while being completely plant-based. Its creamy consistency and rich flavors make it a go-to recipe for special Saturday meals.

Barley and Lentil Stuffed Bell Peppers

These hearty stuffed bell peppers combine the wholesome goodness of barley, protein-packed lentils, and a medley of spices for a satisfying dish. Perfect as a main course or a show-stopping side, these peppers are as vibrant in flavor as they are in appearance.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked barley
• 1 cup cooked lentils
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro or parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
2. Heat olive oil in a skillet. Sauté onion and garlic until fragrant.
3. Stir in diced tomatoes, cooked barley, lentils, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes to combine flavors.
4. Stuff the bell peppers with the barley-lentil mixture and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes to lightly char the tops.
6. Garnish with fresh herbs and serve warm.

These stuffed peppers are a celebration of flavor and texture. Each bite reveals the satisfying chewiness of barley, the heartiness of lentils, and the bold spices, making this a weekend favorite you’ll crave again.

Barley and Chickpea Salad with Lemon-Tahini Dressing

This refreshing barley and chickpea salad is a vibrant, protein-packed meal that’s perfect for a light yet filling Saturday lunch. The tangy lemon-tahini dressing adds a creamy richness to the nutty barley and crisp vegetables, making it an irresistible combination.

Ingredients

• 1 cup cooked barley
• 1 cup canned chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked barley, chickpeas, cucumber, red onion, tomatoes, and parsley.
2. In a separate small bowl, whisk together olive oil, lemon juice, tahini, maple syrup, salt, and pepper. Add water as needed to reach a creamy dressing consistency.
3. Pour the dressing over the salad and toss well to combine.
4. Serve chilled or at room temperature, garnished with extra parsley if desired.

This barley and chickpea salad is a wonderful mix of textures and flavors. The barley provides a chewy base, the chickpeas offer protein, and the tangy dressing brings it all together. It’s a perfect dish for a laid-back Saturday when you want something light but satisfying.

Barley and Sweet Potato Stew

This hearty stew is a comforting dish filled with tender chunks of sweet potato, chewy barley, and aromatic spices. It’s a great option for a cozy Saturday dinner that will fill you up and warm you from the inside out.

Ingredients

• 1 cup barley
• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
3. Add sweet potatoes, vegetable broth, and barley. Bring to a boil, then reduce to a simmer.
4. Cover and cook for about 30 minutes, or until the barley and sweet potatoes are tender.
5. Season with salt and pepper, then garnish with fresh cilantro.
6. Serve warm with crusty bread on the side.

This barley and sweet potato stew is perfect for chilly Saturdays, offering a rich, savory flavor with a touch of warmth from the spices. It’s hearty and nutritious, making it a fulfilling meal that will leave you satisfied.

Barley Stir-Fry with Tofu and Vegetables

A quick and easy stir-fry featuring chewy barley, crispy tofu, and a colorful mix of vegetables, this dish is packed with flavor and texture. It’s perfect for a Saturday dinner when you want something healthy and fast to prepare.

Ingredients

• 1 cup cooked barley
• 200g firm tofu, pressed and cubed
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides.
2. Remove tofu and set aside. In the same skillet, add garlic, ginger, bell pepper, carrot, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Stir in cooked barley, soy sauce, rice vinegar, and maple syrup. Cook for an additional 2-3 minutes until everything is well coated and heated through.
4. Return tofu to the skillet and toss to combine.
5. Garnish with sesame seeds and serve warm.

This stir-fry is a quick and delicious way to enjoy barley. The combination of crispy tofu, fresh veggies, and the savory sauce creates a satisfying meal that’s packed with nutrients and flavor.

Barley and Avocado Lettuce Wraps

These barley and avocado lettuce wraps are a light, refreshing, and fun way to enjoy barley. Paired with a creamy avocado spread and crunchy lettuce, they make for a healthy and satisfying Saturday snack or light lunch.

Ingredients

• 1 cup cooked barley
• 1 avocado, mashed
• 1 tablespoon lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Large lettuce leaves (such as Romaine or Butterhead)

Instructions

1. In a bowl, combine mashed avocado, lime juice, cumin, salt, and pepper. Stir until smooth.
2. In another bowl, mix cooked barley with diced tomatoes, red onion, and cilantro.
3. Lay the lettuce leaves flat and spoon the barley mixture onto the center of each leaf.
4. Top with a dollop of avocado spread.
5. Carefully fold the lettuce over the filling to create wraps. Serve immediately.

These barley and avocado lettuce wraps are a light, fresh, and satisfying option for those who want a healthy, plant-based meal. The combination of creamy avocado and chewy barley wrapped in crisp lettuce makes for a fun and nutritious Saturday bite.

Barley and Roasted Butternut Squash Salad

This vibrant salad combines roasted butternut squash, nutty barley, and a tangy vinaigrette for a hearty yet refreshing dish that’s perfect for a Saturday lunch or light dinner. The sweetness of the squash pairs beautifully with the chewy barley, creating a satisfying meal.

Ingredients

• 1 cup cooked barley
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/4 cup toasted pumpkin seeds
• Fresh arugula or spinach

Instructions

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast for 25-30 minutes, turning once, until the squash is tender and lightly browned.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard to make the dressing.
4. In a large bowl, combine roasted butternut squash, cooked barley, and fresh arugula or spinach.
5. Drizzle with the dressing and toss gently to combine.
6. Sprinkle with toasted pumpkin seeds and serve warm or at room temperature.

This barley and roasted butternut squash salad is a warming and satisfying dish that balances the sweetness of squash with the nutty barley. The dressing adds a tangy contrast, while the pumpkin seeds provide a nice crunch, making it a perfectly balanced Saturday meal.

Barley and Veggie Stir-Fry with Peanut Sauce

This quick and flavorful stir-fry features tender barley and an assortment of vegetables, all coated in a creamy, savory peanut sauce. It’s a versatile and satisfying dish that’s perfect for a busy Saturday evening when you want something delicious and easy to make.

Ingredients

• 1 cup cooked barley
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1 tablespoon chopped peanuts for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper, zucchini, carrot, and snap peas, and stir-fry for 5-7 minutes until the vegetables are tender-crisp.
2. In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, maple syrup, ginger, and garlic to make the peanut sauce.
3. Stir in cooked barley and pour the peanut sauce over the mixture. Toss to combine and cook for an additional 2-3 minutes to heat everything through.
4. Garnish with chopped peanuts and serve warm.

This barley and veggie stir-fry with peanut sauce is packed with flavor and texture. The peanut sauce adds a creamy richness to the dish, while the barley provides a hearty base. It’s the perfect meal for a Saturday when you want something quick, tasty, and satisfying.

Barley and Lentil Tacos

These hearty barley and lentil tacos are a plant-based twist on the classic taco, filled with a spiced barley and lentil mixture, topped with fresh veggies, and drizzled with a tangy lime crema. These tacos are sure to become your new favorite Saturday dinner.

Ingredients

• 1 cup cooked barley
• 1 cup cooked lentils
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• For the lime crema:
  • 1/4 cup vegan sour cream or cashew cream
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in cooked barley, lentils, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld.
3. While the mixture cooks, warm the tortillas in a dry skillet or microwave.
4. In a small bowl, mix together vegan sour cream, lime juice, and maple syrup to make the lime crema.
5. To assemble the tacos, spoon the barley and lentil mixture into each tortilla. Top with shredded lettuce, diced tomatoes, red onion, cilantro, and a drizzle of lime crema.
6. Serve immediately, garnished with extra cilantro if desired.

These barley and lentil tacos are a delicious and filling way to enjoy plant-based tacos. The combination of barley, lentils, and bold spices makes each bite satisfying, while the lime crema adds a refreshing touch. Perfect for a Saturday night taco feast!

Barley and Spinach Stuffed Portobello Mushrooms

These barley and spinach stuffed Portobello mushrooms are a fantastic, low-carb, plant-based dish that’s both filling and flavorful. The earthy mushrooms are filled with a savory barley and spinach mixture, making for a delightful Saturday dinner.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1 cup cooked barley
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil and place them gill-side up on a baking sheet. Roast in the oven for 10 minutes to soften.
3. While the mushrooms are roasting, heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
4. Add spinach to the skillet and cook until wilted, then stir in the cooked barley, nutritional yeast, salt, pepper, and fresh thyme. Cook for an additional 2-3 minutes to combine the flavors.
5. Stuff the roasted mushroom caps with the barley and spinach mixture. Drizzle with balsamic vinegar.
6. Return to the oven and bake for an additional 10 minutes.
7. Serve warm, garnished with extra thyme or nutritional yeast.

These barley and spinach stuffed Portobello mushrooms are a savory and satisfying dish, with the chewy barley and tender spinach filling complementing the meaty texture of the mushrooms. It’s a perfect plant-based alternative for a cozy Saturday dinner.

Barley and Roasted Beetroot Salad with Orange Dressing

This colorful barley and roasted beetroot salad is a refreshing yet filling dish with earthy, roasted beets, tangy orange dressing, and a satisfying chew from the barley. It’s an ideal Saturday meal to enjoy on its own or as a side dish to complement other meals.

Ingredients

• 1 cup cooked barley
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 orange, peeled and segmented
• 1/4 cup fresh parsley, chopped
• 2 tablespoons orange juice
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beetroot cubes with olive oil, balsamic vinegar, salt, and pepper. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
2. In a small bowl, whisk together orange juice, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
3. Once the beets are roasted, combine them with the cooked barley, orange segments, and parsley in a large bowl.
4. Drizzle with the orange dressing and toss gently to combine.
5. Serve immediately or store in the fridge for up to a day for the flavors to meld.

This salad brings a burst of color and freshness to the table, with the sweetness of roasted beets balanced by the citrusy dressing. The barley adds heartiness, making it an excellent choice for a light yet filling Saturday lunch or dinner.

Barley and Cauliflower “Rice” Stir-Fry

A low-carb, nutrient-packed alternative to traditional rice, this barley and cauliflower “rice” stir-fry is quick, delicious, and full of flavor. It combines the chewiness of barley with the lightness of cauliflower rice, making it a perfect Saturday dinner or side dish.

Ingredients

• 1 cup cooked barley
• 1 small head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon sesame oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup peas (frozen or fresh)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds
• 2 green onions, sliced for garnish

Instructions

1. In a large skillet, heat sesame oil over medium heat. Add onion and garlic and sauté until fragrant.
2. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender.
3. Stir in the bell pepper, peas, and cooked barley, cooking for another 3-4 minutes.
4. Add soy sauce and rice vinegar, stirring to combine. Continue to cook for an additional 2-3 minutes until everything is well-coated and heated through.
5. Garnish with sesame seeds and green onions before serving.

This barley and cauliflower “rice” stir-fry is an excellent way to incorporate more vegetables into your meal without sacrificing flavor or texture. It’s a satisfying and healthy dish that’s perfect for a Saturday evening when you want a lighter but flavorful meal.

Barley and Tomato Soup

This hearty barley and tomato soup is a comforting, warming dish that’s perfect for a cozy Saturday. With its rich tomato base and chewy barley, this soup is both filling and nourishing, ideal for enjoying with a slice of crusty bread.

Ingredients

• 1 cup cooked barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups canned diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in the diced tomatoes, vegetable broth, oregano, smoked paprika, salt, and pepper. Bring to a simmer.
3. Once the soup is simmering, add the cooked barley and continue to cook for another 15-20 minutes, allowing the flavors to meld.
4. Taste and adjust seasonings as needed.
5. Serve the soup hot, garnished with fresh basil or parsley.

This barley and tomato soup is both comforting and satisfying. The chewy barley adds texture to the soup, while the rich tomato broth provides a savory depth of flavor. It’s the ideal dish to enjoy on a cold Saturday afternoon.

Barley and Avocado Sushi Rolls

These barley and avocado sushi rolls are a fun and creative twist on traditional sushi. With a hearty barley base and creamy avocado, these rolls are a satisfying and refreshing Saturday snack or light meal.

Ingredients

• 1 cup cooked barley
• 4 sheets nori (seaweed)
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1 small carrot, julienned
• Soy sauce for dipping
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon sesame seeds for garnish

Instructions

1. Place a sheet of nori on a sushi mat, shiny side down.
2. In a small bowl, mix the cooked barley with rice vinegar and sesame oil. Spread a thin layer of the barley mixture over the nori, leaving about 1 inch at the top.
3. Place slices of avocado, cucumber, and carrot along the center of the barley.
4. Carefully roll the sushi from the bottom, pressing gently as you go.
5. Seal the edge of the nori with a little water. Slice the roll into bite-sized pieces.
6. Garnish with sesame seeds and serve with soy sauce for dipping.

These barley and avocado sushi rolls are a light, creative dish with the perfect balance of textures. The chewy barley and creamy avocado make a satisfying filling, and the fresh vegetables add crunch. They are a fun way to enjoy sushi on a Saturday night.

Note: More recipes​ are coming soon!