35+ Deliciously Easy Sunday Vegan Barley Recipes to Every Meal

Barley is one of those incredibly versatile grains that not only brings a unique texture to dishes but also offers numerous health benefits.

It’s a hearty, fiber-rich grain that can be used in a variety of vegan recipes, making it perfect for a wholesome and satisfying Sunday meal.

Whether you’re preparing a comforting stew, a light salad, or a nutrient-packed Buddha bowl, barley serves as a wonderful base that can be paired with a variety of vegetables, legumes, and seasonings.

In this blog, we’re diving into 35+ vegan barley recipes that are perfect for your next Sunday meal.

These recipes are not only full of plant-based protein and fiber, but they’re also easy to prepare, making them ideal for meal prepping or enjoying on a relaxing day.

From savory soups to fresh salads, these dishes will help you get creative in the kitchen while nourishing your body with wholesome ingredients.

Let’s explore some delicious ways to incorporate this mighty grain into your Sunday meals!

35+ Deliciously Easy Sunday Vegan Barley Recipes to Every Meal

Barley is the unsung hero of the vegan pantry—versatile, hearty, and packed with nutrients.

As we’ve seen in these 35+ Sunday vegan barley recipes, it can be the star of both comforting stews and vibrant salads, making it a fantastic choice for your weekend meals.

Whether you’re looking for a dish to serve at a family gathering or simply want something healthy and filling to enjoy solo, barley fits the bill every time.

With its chewy texture, nutty flavor, and ability to absorb rich flavors, barley makes a wonderful addition to your vegan recipe collection.

So, the next time you’re looking for something wholesome and satisfying for your Sunday meal, turn to barley—it’s the perfect way to nourish both your body and your soul.

Vegan Barley and Vegetable Stew

This hearty and wholesome vegan barley stew is a perfect Sunday meal that combines the nutty flavor of barley with a mix of vibrant vegetables. It’s a one-pot recipe that’s easy to prepare, comforting, and loaded with nutrients. The stew’s depth of flavor comes from the combination of herbs, garlic, and rich vegetable broth. Whether you’re a long-time barley lover or trying it for the first time, this dish is sure to impress.

• Ingredients:
  • 1 cup pearl barley
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Rinse the barley under cold water and set aside.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
  3. Add the garlic, zucchini, and bell pepper. Cook for another 3-4 minutes, stirring occasionally.
  4. Stir in the barley, diced tomatoes (with juices), vegetable broth, thyme, and oregano. Bring to a boil.
  5. Lower the heat and let the stew simmer for 30-40 minutes, stirring occasionally, until the barley is tender and the flavors meld together.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

This vegan barley and vegetable stew is the perfect Sunday comfort food. It’s a filling and nutritious dish that packs a punch of flavors from the tender barley, fresh vegetables, and aromatic herbs. It’s an excellent way to get your daily servings of vegetables while enjoying the wholesome goodness of barley. Whether you’re looking to cozy up on a chilly day or want to prepare a hearty meal for the family, this stew won’t disappoint!

Creamy Vegan Barley Risotto

A vegan twist on the classic risotto, this creamy barley risotto is made with barley instead of Arborio rice for a more nutritious and hearty base. The creamy texture comes from the addition of coconut milk and a touch of nutritional yeast, making it a rich and comforting dish perfect for a relaxing Sunday meal. This recipe is versatile, and you can easily swap in your favorite veggies to make it your own.

• Ingredients:
  • 1 cup barley (pearled or hulled)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 1 cup spinach, chopped
  • 1 can coconut milk (13.5 oz)
  • 2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
  • Fresh thyme or basil for garnish (optional)
• Instructions:
  1. Rinse the barley under cold water and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until soft.
  3. Add the garlic and mushrooms, and cook for another 5 minutes until the mushrooms soften.
  4. Stir in the barley and cook for a minute to lightly toast it.
  5. Gradually add the vegetable broth, one cup at a time, stirring occasionally. Allow the barley to absorb the liquid before adding more.
  6. After about 25-30 minutes, once the barley is almost tender, add the coconut milk and spinach. Stir until the spinach wilts and the risotto becomes creamy.
  7. Mix in the nutritional yeast for a cheesy flavor, and season with salt and pepper.
  8. Serve the risotto hot, garnished with fresh thyme or basil.

This creamy vegan barley risotto offers a comforting, creamy texture without any dairy. The nutty flavor of the barley pairs beautifully with the richness of the coconut milk, while the nutritional yeast gives it a savory depth. It’s the perfect way to enjoy the benefits of barley in a cozy, indulgent dish. Whether you’re preparing a special Sunday meal for family or looking for a filling weeknight dinner, this risotto is a versatile and satisfying choice.

Vegan Barley Salad with Lemon-Tahini Dressing

For a lighter yet satisfying Sunday meal, this vegan barley salad is a fresh and vibrant option. Packed with colorful vegetables, herbs, and a zesty lemon-tahini dressing, this salad is perfect for a sunny day or as a side dish for a larger spread. It’s a well-balanced, nutritious meal with plenty of fiber, protein, and healthy fats. You can make this salad ahead of time and serve it chilled for a refreshing treat.

• Ingredients:
  • 1 cup cooked barley
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp tahini
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Instructions:
  1. Cook the barley according to package instructions. Once cooked, allow it to cool.
  2. In a large bowl, combine the cooled barley, cucumber, bell pepper, red onion, cherry tomatoes, parsley, and mint.
  3. In a small bowl, whisk together the olive oil, lemon juice, tahini, garlic, salt, and pepper to create the dressing.
  4. Pour the dressing over the barley and vegetable mixture, and toss to coat evenly.
  5. Serve the salad chilled or at room temperature.

This vegan barley salad is the epitome of a light, healthy, and flavorful dish that’s perfect for a Sunday gathering or a light lunch. The nutty barley, paired with the crunch of fresh vegetables and the creamy, tangy dressing, makes for a refreshing and satisfying meal. Not only is it full of vibrant flavors, but it’s also a great option for meal prep since it can be made in advance and enjoyed throughout the week. Refreshing and nourishing, this barley salad is a must-try!

Vegan Barley and Chickpea Curry

This Vegan Barley and Chickpea Curry is a rich, flavorful, and satisfying dish that brings together the nutty taste of barley with hearty chickpeas in a fragrant coconut-based curry sauce. Perfect for a cozy Sunday meal, it’s packed with protein, fiber, and essential vitamins. The creamy coconut milk blends perfectly with the spices, creating a comforting, warming curry that is perfect for the colder months. Whether you’re serving it with rice or enjoying it on its own, this dish is sure to become a staple in your vegan repertoire.

• Ingredients:
  • 1 cup barley (rinsed)
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 can coconut milk (13.5 oz)
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 2 cups spinach, chopped
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
  3. Add the garlic, ginger, curry powder, cumin, and turmeric. Stir to combine and cook for another 2 minutes until fragrant.
  4. Add the chickpeas, coconut milk, vegetable broth, and cooked barley to the pan. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
  5. Stir in the chopped spinach and cook until wilted. Season with salt and pepper to taste.
  6. Serve the curry hot, garnished with fresh cilantro.

This Vegan Barley and Chickpea Curry is a warm and satisfying dish that makes the perfect Sunday dinner. The combination of barley, chickpeas, and a rich coconut curry sauce provides a comforting and filling meal that’s packed with flavors and nutrients. The blend of spices adds depth and warmth, making this curry a perfect dish for cooler weather. It’s easy to prepare, full of plant-based protein, and can be enjoyed as a main dish or with a side of naan or rice for extra heartiness.

Vegan Barley and Roasted Vegetable Bake

This Vegan Barley and Roasted Vegetable Bake is a deliciously hearty casserole made with pearl barley, seasonal vegetables, and a savory vegan cheese sauce. The dish is oven-baked to create a warm, comforting, and wholesome meal that’s perfect for a Sunday gathering. It’s not only easy to prepare but also versatile—feel free to use any vegetables you have on hand. The combination of barley and roasted vegetables creates a satisfying dish that’s perfect as a main or a side.

• Ingredients:
  • 1 cup pearl barley
  • 2 tbsp olive oil
  • 1 small zucchini, diced
  • 1 red bell pepper, chopped
  • 1 small eggplant, diced
  • 1/2 cup vegan cheese, shredded (optional)
  • 2 cups vegetable broth
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Cook the barley according to package instructions and set aside.
  3. In a large bowl, toss the zucchini, bell pepper, and eggplant with olive oil, oregano, paprika, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly charred.
  4. In a large casserole dish, combine the cooked barley and roasted vegetables. Add vegetable broth to the dish and stir to mix everything together. If using vegan cheese, sprinkle it on top.
  5. Cover the casserole dish with foil and bake for an additional 20-25 minutes until everything is heated through and the flavors have melded together.
  6. Garnish with fresh basil or parsley before serving.

This Vegan Barley and Roasted Vegetable Bake is a satisfying and nourishing dish that combines the heartiness of barley with the richness of roasted vegetables. The smoky paprika and oregano give the vegetables an incredible flavor, while the barley adds a nutty texture that complements everything perfectly. This bake is great for Sunday family dinners or meal prep for the week ahead. It’s simple to make, flexible in terms of the veggies you use, and a wonderful addition to any vegan table.

Vegan Barley Stir-Fry with Tofu and Veggies

A quick, easy, and delicious dish, this Vegan Barley Stir-Fry with Tofu and Veggies is perfect for a Sunday evening meal. The chewy barley acts as a base for a stir-fry loaded with tofu, colorful vegetables, and a tangy soy-based sauce. This meal is packed with plant-based protein, fiber, and essential vitamins, making it both nutritious and satisfying. It’s a great way to use up any leftover veggies in the fridge and is easily customizable to your tastes.

• Ingredients:
  • 1 cup barley
  • 1 block firm tofu, drained and cubed
  • 2 tbsp sesame oil
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 zucchini, sliced
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp chili flakes (optional)
  • 1/4 cup green onions, chopped (for garnish)
  • 1 tbsp sesame seeds (optional)
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large skillet or wok, heat sesame oil over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
  3. In the same skillet, add the garlic, bell pepper, carrot, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
  4. Add the cooked barley and tofu back into the pan, and pour the soy sauce, rice vinegar, and maple syrup over the top. Stir well to combine.
  5. Sprinkle in the chili flakes if using, and stir-fry for another 2-3 minutes until everything is heated through and coated in the sauce.
  6. Garnish with green onions and sesame seeds before serving.

This Vegan Barley Stir-Fry with Tofu and Veggies is a colorful and flavorful dish that’s perfect for a quick and easy Sunday meal. The combination of chewy barley, crispy tofu, and vibrant veggies is enhanced by the tangy soy-based sauce, making each bite absolutely delicious. It’s a versatile dish that you can customize with your favorite vegetables and spices, making it an ideal recipe for any occasion. Plus, it’s packed with protein, fiber, and healthy fats, ensuring that you feel satisfied and nourished after every serving.

Vegan Barley and Sweet Potato Stew

This Vegan Barley and Sweet Potato Stew is a hearty, nutritious, and warming dish, perfect for a Sunday meal that’s both filling and full of flavor. The earthy barley pairs wonderfully with the sweetness of the tender sweet potatoes, and the dish is enriched with a blend of spices that make it feel comforting and satisfying. This stew is not only delicious but also packed with essential vitamins, minerals, and fiber, making it a wholesome meal to enjoy on any chilly evening.

• Ingredients:
  • 1 cup barley
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 can diced tomatoes (15 oz)
  • 4 cups vegetable broth
  • 1 cup spinach or kale, chopped
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large pot, heat olive oil over medium heat. Add the onion and sauté for 5 minutes until softened.
  3. Add the garlic, cumin, paprika, turmeric, and cinnamon, and cook for another minute until fragrant.
  4. Stir in the sweet potatoes, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook for about 20-25 minutes, or until the sweet potatoes are tender.
  5. Add the cooked barley to the pot and stir in the chopped spinach or kale. Continue to simmer for another 5 minutes until the greens are wilted.
  6. Season with salt and pepper to taste, and garnish with fresh parsley or cilantro.

This Vegan Barley and Sweet Potato Stew is the perfect dish for a cozy Sunday dinner. The combination of barley and sweet potatoes makes it incredibly filling, while the aromatic spices bring warmth and depth of flavor to every spoonful. It’s an easy, one-pot meal that’s packed with nutrients and flavor, making it an ideal dish for meal prepping or feeding a crowd. The addition of spinach or kale adds extra vitamins and minerals, ensuring you get a wholesome meal that satisfies both your taste buds and nutritional needs.

Vegan Barley Salad with Lemon Tahini Dressing

A light yet filling dish, this Vegan Barley Salad with Lemon Tahini Dressing is perfect for a Sunday brunch or as a side dish to accompany any main meal. The chewy barley acts as a perfect base, complemented by fresh, crisp vegetables like cucumbers, bell peppers, and cherry tomatoes. The creamy lemon tahini dressing adds a tangy, nutty flavor that ties the entire salad together, making it a refreshing and satisfying meal. It’s a simple recipe that’s packed with protein, fiber, and healthy fats, making it both delicious and nourishing.

• Ingredients:
  • 1 cup barley
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • Salt and pepper to taste
• Instructions:
  1. Cook the barley according to package instructions and let it cool.
  2. In a large bowl, combine the cooked barley, diced cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
  3. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth and creamy. If the dressing is too thick, add a little water to reach your desired consistency.
  4. Pour the dressing over the barley and vegetables, and toss gently to combine.
  5. Serve immediately, or refrigerate for an hour for a chilled salad.

This Vegan Barley Salad with Lemon Tahini Dressing is a light and flavorful dish that’s perfect for any occasion, especially a Sunday meal or picnic. The barley adds a satisfying chewiness, while the fresh vegetables bring a burst of flavor and texture. The lemon tahini dressing elevates the salad with its creamy, tangy goodness, making each bite a refreshing experience. It’s a versatile dish that can be enjoyed on its own or as a side to any vegan entrée, and it’s easy to prepare, making it perfect for busy weekends.

Vegan Barley and Lentil Soup

This Vegan Barley and Lentil Soup is a hearty and filling soup packed with plant-based protein and fiber, making it the perfect meal for a Sunday dinner. The combination of barley and lentils provides a substantial texture, while the vegetable broth and spices create a flavorful base. It’s a comforting, wholesome, and nutritious soup that’s easy to prepare and perfect for warming up during colder months. Packed with vegetables and seasoned to perfection, this soup is a great option for a nutritious and satisfying meal.

• Ingredients:
  • 1 cup barley
  • 1/2 cup dried green or brown lentils, rinsed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 can diced tomatoes (15 oz)
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
  3. Add the carrots and celery, and cook for another 5 minutes, stirring occasionally.
  4. Stir in the lentils, diced tomatoes, vegetable broth, cumin, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils and vegetables are tender.
  5. Add the cooked barley to the soup and continue to simmer for another 5-10 minutes to allow the flavors to combine.
  6. Season with salt and pepper to taste, and remove the bay leaf.
  7. Garnish with fresh parsley or basil before serving.

This Vegan Barley and Lentil Soup is a wonderfully filling and nutritious meal that’s perfect for Sunday evenings or as a meal prep option for the week ahead. The combination of barley and lentils provides an excellent source of plant-based protein and fiber, keeping you satisfied for hours. The savory spices and vegetable broth create a rich and flavorful soup that’s both comforting and nourishing. It’s an easy and hearty dish to prepare, and it’s sure to become a favorite for any soup lover looking for a wholesome, vegan option.

Vegan Barley and Mushroom Risotto

This Vegan Barley and Mushroom Risotto is a savory, creamy, and rich dish that offers a delicious twist on the classic risotto. Instead of arborio rice, we use hearty barley, which gives the dish a satisfying chewiness and a nutty flavor. The earthy mushrooms bring depth to the dish, while the creamy vegan broth and nutritional yeast create a rich, comforting sauce. This recipe is perfect for a cozy Sunday dinner, and it’s easy to prepare while offering all the indulgent flavors of traditional risotto without the dairy.

• Ingredients:
  • 1 cup barley
  • 2 cups mushrooms, sliced (cremini or button mushrooms work well)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine (optional)
  • 4 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 2 tbsp olive oil
  • 1 tbsp vegan butter
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large pan, heat olive oil and vegan butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
  3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
  4. If using, pour in the white wine, scraping any bits from the bottom of the pan. Let the wine cook off for about 2 minutes.
  5. Add the cooked barley to the pan and stir to combine with the mushrooms and onion.
  6. Gradually add the vegetable broth, one ladleful at a time, allowing the barley to absorb the liquid before adding more. Stir constantly, ensuring the barley stays moist and creamy.
  7. Once the barley is cooked through and has absorbed most of the liquid, stir in the nutritional yeast, salt, and pepper to taste.
  8. Serve immediately, garnished with fresh parsley.

This Vegan Barley and Mushroom Risotto is a rich, indulgent dish that combines the earthy flavor of mushrooms with the nutty texture of barley. The creamy broth and nutritional yeast provide a dairy-free alternative to the traditional risotto, making it a perfect comfort food for vegans and non-vegans alike. The dish is simple to make and incredibly satisfying, ideal for a cozy Sunday dinner or a special occasion when you’re craving something indulgent yet nourishing.

Vegan Barley and Roasted Vegetable Bowl

The Vegan Barley and Roasted Vegetable Bowl is a vibrant, nutrient-dense dish packed with roasted seasonal vegetables and tender barley. This bowl is perfect for a Sunday meal prep, as the barley and roasted vegetables hold up well in the fridge and make for easy lunches throughout the week. The combination of roasted carrots, zucchini, and bell peppers brings a satisfying sweetness, while the barley provides a hearty base. The dish is finished with a tangy tahini dressing, adding a creamy and flavorful element that ties everything together.

• Ingredients:
  • 1 cup barley
  • 2 carrots, peeled and sliced
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp water (or more for desired dressing consistency)
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. Preheat the oven to 400°F (200°C). On a baking sheet, toss the carrots, zucchini, and bell pepper with olive oil, oregano, cumin, salt, and pepper. Spread the vegetables in a single layer.
  3. Roast the vegetables for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
  4. While the vegetables are roasting, prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
  5. Once the vegetables are done, assemble the bowls by layering the cooked barley and roasted vegetables.
  6. Drizzle the tahini dressing over the top and serve immediately.

This Vegan Barley and Roasted Vegetable Bowl is the perfect combination of hearty grains and nutrient-rich vegetables, making it a wholesome and satisfying meal. The roasted vegetables bring a depth of flavor, while the barley offers a filling base that’s both chewy and nourishing. The tahini dressing adds a creamy, tangy contrast, bringing everything together in perfect harmony. It’s a great dish for Sunday lunch or dinner and can easily be made in advance, making it an ideal option for meal prep.

Vegan Barley Chili

This Vegan Barley Chili is a rich, flavorful dish that combines the hearty texture of barley with a medley of beans, vegetables, and spices. It’s a perfect Sunday comfort food, packed with plant-based protein, fiber, and complex flavors. The barley adds a chewy bite, while the tomatoes and spices create a deep, savory base. Whether served with cornbread, over rice, or on its own, this chili is an ideal meal for a chilly day. Plus, it can easily be made in a large batch for leftovers, making it an even better option for meal prepping.

• Ingredients:
  • 1 cup barley
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can diced tomatoes (15 oz)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
  3. Add the bell pepper, zucchini, and cook for another 5 minutes.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute until fragrant.
  5. Add the diced tomatoes, beans, vegetable broth, and cooked barley. Bring to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
  6. Adjust seasoning if needed, and garnish with fresh cilantro before serving.

This Vegan Barley Chili is a hearty and satisfying meal that combines the depth of chili flavors with the chewy texture of barley. The combination of beans and vegetables makes it rich in protein and fiber, while the spices add warmth and complexity to the dish. It’s the perfect meal for a Sunday dinner, and it also stores well for leftovers throughout the week. Serve it with your favorite toppings like avocado, vegan cheese, or a sprinkle of fresh cilantro for an extra burst of flavor. This chili is not only comforting but also packed with nutrients, making it an excellent choice for a nourishing vegan meal.

Vegan Barley Salad with Lemon Tahini Dressing

This Vegan Barley Salad with Lemon Tahini Dressing is a refreshing and vibrant dish, perfect for a light Sunday lunch or a side dish to complement any meal. The chewy barley pairs wonderfully with crisp vegetables like cucumbers, bell peppers, and cherry tomatoes, creating a satisfying yet light salad. The creamy lemon tahini dressing ties all the ingredients together with a tangy and nutty flavor. This salad is not only delicious but also nutrient-packed, thanks to the fiber-rich barley and fresh vegetables, making it a healthy and satisfying meal.

• Ingredients:
  • 1 cup barley
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp water (more for desired consistency)
  • Salt and pepper to taste
• Instructions:
  1. Cook the barley according to package instructions, then set aside to cool.
  2. In a large bowl, combine the cooked barley, cucumber, bell pepper, cherry tomatoes, and red onion. Toss gently to combine.
  3. In a separate bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper until smooth.
  4. Drizzle the tahini dressing over the barley and vegetable mixture and toss until everything is well coated.
  5. Garnish with fresh parsley and serve immediately, or refrigerate for an hour before serving for the flavors to meld.

This Vegan Barley Salad with Lemon Tahini Dressing is the ideal dish for a light and nutritious Sunday meal. The chewiness of the barley offers a satisfying texture, while the fresh vegetables provide crunch and natural sweetness. The creamy tahini dressing is the perfect complement, adding a refreshing and zesty element that elevates the flavors of the salad. Whether served as a main course or a side, this salad is not only delicious but also packed with nutrients, making it a wholesome and refreshing choice for any occasion.

Vegan Barley and Lentil Stew

This Vegan Barley and Lentil Stew is a hearty and comforting dish, ideal for a chilly Sunday afternoon. Packed with protein and fiber from the barley and lentils, this stew is both filling and nourishing. The combination of vegetables, herbs, and spices creates a rich and flavorful broth, making every spoonful comforting and satisfying. This stew is an excellent option for meal prep, as it stores well in the refrigerator and the flavors deepen over time, making it even more delicious the next day.

• Ingredients:
  • 1 cup barley
  • 1/2 cup green or brown lentils
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can diced tomatoes (15 oz)
  • 4 cups vegetable broth
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and cook for 5 minutes until softened.
  2. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
  3. Stir in the cumin, thyme, and bay leaf, cooking for 1 minute until fragrant.
  4. Add the lentils, barley, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 40-45 minutes, or until the lentils and barley are tender.
  5. Season with salt and pepper to taste. Remove the bay leaf before serving.
  6. Garnish with fresh parsley and serve hot.

This Vegan Barley and Lentil Stew is a hearty and fulfilling meal that will warm you up on a cool Sunday afternoon. The combination of lentils and barley provides a great source of plant-based protein, making this stew a nutritious and satisfying option for vegans. The earthy spices, vegetables, and rich broth create layers of flavor that make every bite a comforting experience. Perfect for meal prep, this stew can be enjoyed throughout the week, with its flavors only improving as it sits. It’s an easy, wholesome, and deeply satisfying dish.

Vegan Barley and Chickpea Buddha Bowl

This Vegan Barley and Chickpea Buddha Bowl is a balanced, wholesome meal that’s both filling and nourishing. The barley serves as the perfect base, offering a hearty, chewy texture that pairs well with the crunchy roasted chickpeas and fresh vegetables. Topped with a creamy tahini dressing and a sprinkle of seeds, this bowl is a powerhouse of nutrients, from protein to fiber, and it’s packed with vibrant flavors. It’s an ideal Sunday dish for a nutritious and satisfying meal that’s quick to prepare and delicious to eat.

• Ingredients:
  • 1 cup barley
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 cup spinach, chopped
  • 1/2 cucumber, sliced
  • 1/4 red cabbage, shredded
  • 1/4 cup pumpkin seeds
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp water (or more for desired dressing consistency)
• Instructions:
  1. Cook the barley according to package instructions and set aside.
  2. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until crispy.
  3. While the chickpeas roast, prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
  4. Assemble the Buddha bowls by layering the cooked barley, roasted chickpeas, spinach, cucumber, and shredded cabbage in bowls.
  5. Drizzle the tahini dressing over the top and sprinkle with pumpkin seeds for added crunch.

This Vegan Barley and Chickpea Buddha Bowl is a perfect example of a wholesome, plant-based meal that’s bursting with nutrients and flavor. The chewy barley pairs beautifully with the crispy chickpeas and fresh vegetables, creating a well-balanced dish that’s both satisfying and nourishing. The creamy tahini dressing adds richness, while the pumpkin seeds provide an extra layer of texture. This bowl is versatile and can be easily customized with your favorite veggies or toppings, making it an excellent choice for a Sunday meal or as a healthy lunch option during the week.

Note: More recipes are coming soon!