15 Nutritious Sunday Vegan Barley Recipes To Try

Barley is a wholesome, fiber-rich grain that adds heartiness and texture to vegan meals.

It’s versatile, nutritious, and perfect for creating satisfying dishes for any day of the week — especially on a relaxed Sunday.

Whether you’re in the mood for soups, salads, casseroles, or even savory breakfast bowls, barley delivers a nutty flavor and chewy bite that complements plant-based ingredients beautifully.

Vegan recipes featuring barley are not only hearty but also packed with essential nutrients, including protein, vitamins, and minerals.

From comforting stews to vibrant grain bowls, barley absorbs flavors exceptionally well, making it a favorite in plant-based cuisine.

These 15 Sunday vegan barley recipes are perfect for meal prep, family dinners, or leisurely weekend cooking.

They are designed to be flavorful, nourishing, and easy enough for anyone to prepare.

Whether you’re a long-time vegan or experimenting with plant-based meals, these recipes will make barley a new staple in your kitchen.

Get ready to enjoy a variety of hearty, creative, and delicious vegan dishes that celebrate the goodness of barley.

15 Nutritious Sunday Vegan Barley Recipes To Try

Barley is a versatile grain that shines in vegan cuisine, providing texture, flavor, and nutrition.

These 15 Sunday vegan barley recipes show how easy it is to create satisfying, plant-based meals that feel hearty and indulgent.

From warming soups and stews to fresh salads and savory grain bowls, each dish is wholesome, delicious, and perfect for a relaxed weekend.

Incorporating barley into your vegan meals ensures you get fiber, protein, and essential nutrients while enjoying rich, satisfying flavors.

With these recipes, Sundays — or any day — can be filled with hearty, plant-based comfort without sacrificing taste or nutrition.

Hearty Vegan Barley and Vegetable Soup

Hearty vegan barley and vegetable soup is warm, comforting, and perfect for a relaxing Sunday.

Tender barley grains simmer with fresh vegetables in a savory vegetable broth, absorbing every bit of flavor.

This low-fat, plant-based soup is packed with fiber, vitamins, and minerals for a nutritious meal.

It’s easy to prepare, satisfying, and ideal for cozy weekend lunches or dinners.

Ingredients:

• 1 cup pearl barley
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup chopped kale
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Rinse barley thoroughly under cold water.
• In a large pot, sauté onion, garlic, carrot, and celery for 5 minutes.
• Add barley, vegetable broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 40 minutes.
• Stir in kale and cook for an additional 5 minutes.
• Adjust seasoning and serve warm.

Hearty vegan barley and vegetable soup is flavorful, filling, and nutrient-dense.

The barley adds a chewy texture that complements tender vegetables perfectly.

It’s a wholesome meal ideal for Sunday meal prep or comfort eating.

Every spoonful warms the soul while keeping the dish completely plant-based.

Creamy Mushroom and Barley Risotto

Creamy mushroom and barley risotto is rich, savory, and fully vegan without sacrificing flavor.

Pearl barley replaces traditional rice for a chewy, nutty texture that absorbs the mushroom broth beautifully.

The slow cooking process creates a luscious, creamy consistency without dairy.

It’s a comforting, elegant dish perfect for a leisurely Sunday dinner.

Ingredients:

• 1 cup pearl barley
• 2 cups mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet and sauté onion, garlic, and mushrooms for 5 minutes.
• Add barley and stir to coat with oil.
• Gradually add vegetable broth one cup at a time, stirring until liquid is absorbed.
• Continue cooking for 35–40 minutes until barley is tender.
• Stir in nutritional yeast and adjust seasoning.
• Garnish with fresh parsley and serve.

Creamy mushroom and barley risotto is flavorful, satisfying, and deeply comforting.

The nutty barley complements earthy mushrooms perfectly.

It’s a wholesome vegan meal that feels indulgent yet healthy.

Perfect for a Sunday dinner that impresses without complicated ingredients.

Vegan Barley and Lentil Stew

Vegan barley and lentil stew is hearty, protein-packed, and perfect for cold weekends.

The combination of tender barley and earthy lentils creates a rich, filling dish.

Carrots, celery, and tomatoes enhance flavor while keeping it colorful and nutritious.

This stew is ideal for meal prep, Sunday family dinners, or cozy evenings.

Ingredients:

• 1 cup pearl barley
• 1/2 cup green or brown lentils
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Rinse barley and lentils under cold water.
• In a large pot, sauté onion, garlic, carrot, and celery for 5 minutes.
• Add barley, lentils, diced tomatoes, broth, and smoked paprika.
• Bring to a boil, then reduce heat and simmer for 45–50 minutes.
• Stir occasionally until barley and lentils are tender.
• Season with salt and pepper and serve hot.

Vegan barley and lentil stew is nourishing, savory, and filling.

The combination of grains and lentils provides protein, fiber, and texture.

It’s a wholesome meal that warms the body and soul.

Perfect for Sundays when you want comfort without compromising a plant-based diet.

Mediterranean Barley Salad

Mediterranean barley salad is fresh, vibrant, and full of plant-based goodness.

Cooked barley is combined with cherry tomatoes, cucumber, olives, and fresh herbs for a flavorful dish.

A light lemon and olive oil dressing enhances the natural flavors while keeping it vegan and healthy.

This salad is perfect for Sunday lunches or meal prep for the week ahead.

Ingredients:

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

Instructions:

• Rinse barley under cold water and cook in boiling water for 25–30 minutes until tender.
• Drain and let cool slightly.
• In a large bowl, combine barley, cherry tomatoes, cucumber, olives, red onion, and parsley.
• In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
• Pour dressing over salad and toss to combine.
• Chill for 30 minutes before serving.

Mediterranean barley salad is refreshing, light, and satisfying.

The mix of vegetables and herbs creates a vibrant, flavorful dish.

It’s perfect for warm Sundays or as a nutritious make-ahead meal.

Healthy, colorful, and plant-based — this salad elevates simple barley into a gourmet experience.

Vegan Barley and Roasted Vegetable Bowl

Vegan barley and roasted vegetable bowl is hearty, colorful, and nutrient-packed.

Tender roasted vegetables are paired with chewy barley and a simple tahini dressing for a balanced meal.

It’s a satisfying, plant-based dish perfect for Sunday dinners or healthy meal prep.

Every bite delivers texture, flavor, and a boost of wholesome nutrients.

Ingredients:

• 1 cup pearl barley
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper.
• Roast vegetables for 20–25 minutes until tender and lightly browned.
• Cook barley in boiling water for 25–30 minutes until tender.
• Whisk tahini, lemon juice, garlic, and a splash of water for dressing.
• Combine barley, roasted vegetables, and drizzle with dressing.
• Serve warm or at room temperature.

Vegan barley and roasted vegetable bowl is flavorful, wholesome, and filling.

The roasted vegetables add sweetness and depth, complementing the chewy barley.

It’s a satisfying plant-based dish ideal for Sunday meals or meal prep.

Nutritious, colorful, and delicious — a perfect way to enjoy barley on a relaxed day.

Spicy Vegan Barley Chili

Spicy vegan barley chili is hearty, warming, and packed with plant-based protein.

Barley absorbs the bold flavors of tomatoes, beans, and chili spices, creating a rich, satisfying dish.

This dish is perfect for Sundays when you crave comfort food that’s low in fat and completely vegan.

It’s ideal for meal prep, family dinners, or cozy weekend lunches.

Ingredients:

• 1 cup pearl barley
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Rinse barley under cold water.
• In a large pot, sauté onion and garlic for 5 minutes.
• Add diced tomatoes, vegetable broth, and barley.
• Stir in black beans, kidney beans, cumin, paprika, and chili powder.
• Bring to a boil, then reduce heat and simmer for 40 minutes.
• Season with salt and pepper and serve hot.

Spicy vegan barley chili is comforting, filling, and nutrient-rich.

The combination of beans, barley, and spices creates depth and texture.

It’s a wholesome vegan dish perfect for chilly Sundays or meal prep.

A satisfying, hearty chili that warms the body and soul while keeping it plant-based.

Vegan Barley and Chickpea Curry

Vegan barley and chickpea curry is flavorful, aromatic, and rich in protein.

Tender barley and chickpeas simmer in a fragrant coconut-tomato curry sauce infused with spices.

It’s a hearty, plant-based meal perfect for Sunday dinners or a special weekend lunch.

This curry is filling, nutritious, and ideal for meal prep or family gatherings.

Ingredients:

• 1 cup pearl barley
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk (14 oz)
• 1 can diced tomatoes (14 oz)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Rinse barley and cook in boiling water for 25–30 minutes until tender.
• In a skillet, sauté onion, garlic, and ginger for 5 minutes.
• Add diced tomatoes, coconut milk, cumin, turmeric, and chili powder.
• Stir in chickpeas and cooked barley.
• Simmer for 10–15 minutes until flavors meld.
• Garnish with fresh cilantro and serve.

Vegan barley and chickpea curry is creamy, aromatic, and hearty.

The barley adds a chewy texture that complements the chickpeas perfectly.

It’s a nutritious, plant-based dish that satisfies your taste buds.

A rich, comforting curry ideal for Sundays or meal prep for the week.

Mediterranean Barley Stuffed Peppers

Mediterranean barley stuffed peppers are colorful, flavorful, and packed with plant-based nutrients.

Barley, tomatoes, olives, and herbs create a savory filling that pairs perfectly with tender bell peppers.

This dish is perfect for a leisurely Sunday lunch or dinner with family and friends.

It’s satisfying, wholesome, and a beautiful centerpiece for any plant-based meal.

Ingredients:

• 4 bell peppers, tops removed and seeds discarded
• 1 cup cooked pearl barley
• 1/2 cup cherry tomatoes, diced
• 1/4 cup kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• In a bowl, mix cooked barley, cherry tomatoes, olives, red onion, olive oil, oregano, salt, and pepper.
• Stuff each bell pepper with the barley mixture.
• Place stuffed peppers in a baking dish and cover with foil.
• Bake for 30–35 minutes until peppers are tender.
• Serve warm.

Mediterranean barley stuffed peppers are colorful, tasty, and filling.

The combination of herbs, vegetables, and barley creates a harmonious flavor profile.

They make a perfect plant-based Sunday lunch or dinner.

Wholesome, nutrient-rich, and visually appealing, these stuffed peppers are as satisfying as they are delicious.

Vegan Barley and Roasted Tomato Grain Bowl

Vegan barley and roasted tomato grain bowl is vibrant, nutritious, and satisfying.

Juicy roasted tomatoes, fresh greens, and pearl barley combine for a wholesome plant-based meal.

It’s perfect for a Sunday lunch or dinner when you want a light yet filling dish.

The tahini dressing adds creaminess without dairy while enhancing the flavor.

Ingredients:

• 1 cup pearl barley
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1 tbsp olive oil
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss cherry tomatoes with olive oil, salt, and pepper.
• Roast for 20 minutes until tender and slightly caramelized.
• Cook barley in boiling water for 25–30 minutes until tender.
• Mix tahini, lemon juice, garlic, and a splash of water for dressing.
• Combine barley, roasted tomatoes, and spinach. Drizzle with tahini dressing and serve.

Vegan barley and roasted tomato grain bowl is fresh, flavorful, and filling.

The roasted tomatoes provide sweetness while the barley adds chewiness.

It’s a wholesome, nutrient-dense dish perfect for Sunday meals.

Healthy, colorful, and easy to prepare — a plant-based bowl that satisfies every bite.

Barley and Roasted Vegetable Stir-Fry

Barley and roasted vegetable stir-fry is hearty, colorful, and packed with plant-based goodness.

Tender roasted vegetables combined with chewy barley create a satisfying texture and flavor profile.

This dish is quick to prepare and perfect for a leisurely Sunday lunch or dinner.

It’s healthy, flavorful, and ideal for both family meals and meal prep.

Ingredients:

• 1 cup pearl barley
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss broccoli, bell pepper, and zucchini with olive oil, salt, and pepper.
• Roast vegetables for 20–25 minutes until tender.
• Cook barley in boiling water for 25–30 minutes until tender.
• In a large skillet, sauté garlic briefly, then add roasted vegetables and barley.
• Drizzle with soy sauce or tamari, toss, and serve warm.

Barley and roasted vegetable stir-fry is flavorful, hearty, and satisfying.

The roasted vegetables add depth while barley provides chewiness.

It’s a wholesome plant-based dish perfect for Sunday meals.

Healthy, filling, and delicious — this stir-fry makes a complete vegan dinner with ease.

Vegan Barley and Sweet Potato Stew

Vegan barley and sweet potato stew is hearty, naturally sweet, and comforting.

Sweet potatoes and barley simmer in a savory vegetable broth, absorbing rich flavors and spices.

This plant-based stew is nutrient-dense, packed with fiber, vitamins, and minerals.

It’s perfect for a cozy Sunday lunch or dinner and makes excellent leftovers for the week.

Ingredients:

• 1 cup pearl barley
• 2 medium sweet potatoes, peeled and diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Rinse barley thoroughly.
• In a large pot, sauté onion, garlic, carrot, and celery for 5 minutes.
• Add sweet potatoes, barley, vegetable broth, paprika, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 40–45 minutes.
• Stir occasionally until barley and vegetables are tender.
• Serve warm.

Vegan barley and sweet potato stew is rich, hearty, and satisfying.

The barley provides a chewy texture that complements tender sweet potatoes.

It’s perfect for cozy Sundays or meal prep.

A wholesome, comforting, plant-based dish that nourishes the body and soul.

Barley and Roasted Eggplant Bowl

Barley and roasted eggplant bowl is flavorful, hearty, and completely vegan.

Tender roasted eggplant mixes with barley, cherry tomatoes, and fresh herbs for a nutritious meal.

The dish is rich in fiber, plant-based protein, and antioxidants from vegetables.

It’s ideal for Sunday lunches, dinners, or make-ahead meals for the week.

Ingredients:

• 1 cup pearl barley
• 1 medium eggplant, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 400°F (200°C).
• Toss diced eggplant with olive oil, smoked paprika, salt, and pepper.
• Roast for 20–25 minutes until tender and golden.
• Cook barley in boiling water for 25–30 minutes until tender.
• Mix roasted eggplant, barley, and cherry tomatoes.
• Garnish with fresh parsley and serve.

Barley and roasted eggplant bowl is nutritious, flavorful, and filling.

The roasted eggplant adds depth and richness to chewy barley.

It’s a wholesome, plant-based meal perfect for Sunday dinners.

Easy to prepare, colorful, and packed with fiber, vitamins, and minerals.

Vegan Barley and Spinach Stuffed Portobellos

Vegan barley and spinach stuffed Portobellos are savory, hearty, and elegant.

Cooked barley mixes with sautéed spinach, garlic, and herbs, then stuffed into Portobello mushrooms.

This plant-based dish is protein-rich, nutrient-dense, and perfect for Sunday dinners or special occasions.

The combination of grains and mushrooms provides texture and rich flavor without dairy.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup cooked pearl barley
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C).
• Sauté garlic and spinach in olive oil for 3–4 minutes.
• Mix cooked barley, spinach, thyme, salt, and pepper.
• Stuff mixture into Portobello caps and place on a baking tray.
• Bake for 20 minutes until mushrooms are tender.
• Serve warm.

Vegan barley and spinach stuffed Portobellos are savory, nutritious, and satisfying.

The barley provides a chewy texture that pairs beautifully with tender mushrooms.

It’s a perfect plant-based dish for Sunday dinners or special occasions.

Wholesome, elegant, and flavorful — a hearty vegan recipe everyone will enjoy.

Barley and Roasted Cauliflower Salad

Barley and roasted cauliflower salad is colorful, crunchy, and nutrient-rich.

Tender roasted cauliflower mixes with pearl barley, fresh herbs, and a zesty lemon dressing.

This vegan salad is perfect for Sunday lunches, meal prep, or light dinners.

The combination of roasted vegetables and chewy barley creates depth, texture, and flavor.

Ingredients:

• 1 cup pearl barley
• 2 cups cauliflower florets
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 400°F (200°C).
• Toss cauliflower florets with olive oil, salt, and pepper.
• Roast for 20–25 minutes until golden.
• Cook barley in boiling water for 25–30 minutes until tender.
• Whisk lemon juice, mustard, olive oil, salt, and pepper to make dressing.
• Combine barley, roasted cauliflower, and dressing. Garnish with parsley.

Barley and roasted cauliflower salad is fresh, hearty, and satisfying.

The roasted cauliflower adds caramelized flavor while barley provides chewiness.

It’s a vibrant plant-based dish perfect for Sundays or meal prep.

Nutritious, flavorful, and simple — a wholesome vegan salad that delights the senses.

Vegan Barley and Butternut Squash Risotto

Vegan barley and butternut squash risotto is creamy, sweet, and comforting.

Tender barley absorbs the flavors of roasted squash, garlic, and herbs for a luscious dish.

This plant-based risotto is perfect for Sunday dinners or cozy family meals.

It’s nutritious, satisfying, and naturally rich without dairy.

Ingredients:

• 1 cup pearl barley
• 2 cups diced butternut squash
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Toss butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes.
• Sauté onion and garlic in a skillet for 5 minutes.
• Add barley and gradually stir in vegetable broth, one cup at a time.
• Stir in roasted squash and nutritional yeast once barley is tender.
• Adjust seasoning and serve warm.

Vegan barley and butternut squash risotto is creamy, sweet, and filling.

The roasted squash pairs beautifully with chewy barley and savory flavors.

It’s a hearty plant-based dish perfect for Sundays or special meals.

Comforting, wholesome, and naturally vegan — a risotto everyone will love.