Barley Vegetable Casserole

Joan Hunt


This gives you 2 large hearty portions or you can serve it as a side and get 4-6 servings.

this is a vegan main dish that can be served to a meat eater and satisfy them. The barley makes it a filling stick to your ribs meal. that will satisfy the most picky of eaters. enjoy!

★★★★★ 2 votes
2 servings
5 Min
55 Min


1/3 c
uncooked barley (not quick cook)
1 c
plus 2 tablespoons vegetable broth, divided
2 c
frozen mixed vegetables (broccoli, cauliflower, carrots, onions)
1/4 tsp
garlic powder
1/4 tsp
black pepper
1/4 tsp
vegan margarine
1/4 tsp
salt (optional)


1Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
2Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
3Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
4Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

About this Recipe