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Home Recipes by Diet Vegan
OP One Pan DF Dairy-Free VG Vegetarian

Vegan Casserole with Barley, Bulgur and Vegetables

4.41
/5
1 hour hr 40 minutes mins
13 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/23/2014Updated: 06/14/2021

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Vegan Barley and Bulgar Casserole - an easy lunch idea! Get it on RachelCooks.com

This filling vegan casserole is great for meat-eaters too! It’s a favorite lunch of mine – tons of protein, fiber, and most importantly, flavor!

Barley and Bulgar Vegan Casserole - an easy lunch idea! Get it on RachelCooks.com

I go on spurts where I make this casserole repeatedly. I make it, eat it for lunch for a week, and then make it again. Lather, rinse, repeat. It’s filling and SO healthy. It’s one of my mom’s favorite recipes.

It’s not some wimpy salad where you eat it and then 30 minutes later you eat a Snicker’s bar because you’re still hungry. It is hearty and full of protein and fiber. And soooo good. Did I mention that?

Okay vegans — plug your ears (cover your eyes?) for a minute. Vegetarians you can listen. I titled this vegan, which it is, but it’s reallly good with a little bit of melted sharp cheddar on top. Our little secret.

And meat eaters – feel free to use chicken stock if you don’t have vegetable broth/stock on hand.

Barley and Bulgar Vegan Casserole - an easy lunch idea! Get it on RachelCooks.com

If you’re not familiar with bulgur — you can read more about it here. It’s a whole grain with lots-o-fiber. I typically buy Bob’s Red Mill Bulgur. If you’ve ever eaten tabbouli, you’ve probably had bulgur. Bulgar is similar to cracked wheat, made out of wheat berries, but is par-boiled before the drying process for quicker cooking.

The combination of barley and bulgur in this casserole makes it nutty, chewy, and so flavorful. The black beans give a nice smoothness and then you get lots of added flavor from the vegetables and the herbs in here — thyme and parsley.

Vegan Barley and Bulgar Casserole - an easy lunch idea! Get it on RachelCooks.com

 

So if you’re like me and hate making lunch (I seem to realllly hate making lunch lately – I don’t know what is going on with me), this is your perfect solution. Maybe I need to make another batch of this so I will at something besides popcorn for lunch. Sometimes I make it in the morning or even in the evening before bed — then it’s all set and will last me 4 or 5 days depending on if other family members eat this.

And shockingly enough, N (who eats nothing but macaroni and cheese) really likes this. Or at least he did last time I made it but goodness knows that doesn’t mean anything. He’ll love something at lunch and hate it at dinner. Toddlers.

Looking for more healthy casseroles?

Casseroles are so satisfying and usually easy to make. Here’s a few more recipes to add to your casserole repertoire:

 

  • Vegetarian stuffed peppers (this one can easily be made vegan by leaving out the cheese)
  • Stuffed pepper casserole with ground turkey (no need to stuff individual peppers, the peppers are cut up and baked right into the casserole)
  • Zucchini rice casserole
  • Green chile chicken quinoa casserole
  • Baked macaroni and cheese (maybe not so healthy but one of the most popular recipes on my site!)
  • Egg white casserole with sweet potato crust
  • Chicken and kale casserole with whole wheat pasta

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Vegan Barley and Bulgar Casserole - an easy lunch idea! Get it on RachelCooks.com
Recipe

Get the Recipe: Barley, Bulgur and Vegetable Vegan Casserole

4.41 from 15 votes
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 20 minutes mins
Total Time: 1 hour hr 40 minutes mins
4 as a main, 8 as a side
Print Rate Recipe
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This filling vegan casserole is great for meat-eaters too! It’s a favorite lunch of mine – tons of protein, fiber, and most importantly, flavor!

Ingredients

  • 2 medium carrots, diced small (3/4 to 1 cup)
  • 1 8- ounce package of mushrooms, roughly chopped
  • 1/3 cup fresh parsley (loosely packed), chopped
  • 1/2 of a yellow onion, chopped small (3/4 to 1 cup)
  • 1 15- ounce can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 and 3/4 cup vegetable broth
  • 1/3 cup quick-cooking bulgur
  • 2/3 cup pearl barley
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Instructions

  • Preheat oven to 350°F.
  • In a casserole dish, combine all ingredients. Cover tightly with foil and bake in preheated oven for one hour to 1 hour and 20 minutes, stirring every 30 minutes or until barley is cooked through and tender.
  • Keep covered with foil until ready to serve.

Notes

Note: Don’t overcook as it will dry out. Note: Adding cheese on top will make it no longer vegan, but it’s delicious!

Nutrition Information

Serving: 1/4 of recipe, Calories: 358kcal, Carbohydrates: 46g, Protein: 12g, Fat: 2g, Sodium: 279mg, Fiber: 14g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Verdict: I think I’ll make some tomorrow.
Husband’s take: He actually really likes this vegan casserole too! It makes a great lunch, I’m telling you! Super filling.
Changes I would make: None are necessary. I’ve used frozen mixed veggies in here (the ones with carrots/peas/corn/green beans) in a pinch and they work great. If you leave the mushrooms out, you might need to add a bit more broth to compensate for the moisture that the mushrooms provide.
Difficulty: Extremely easy.
Vegan Barley and Bulgar Casserole - an easy lunch idea! Get it on RachelCooks.com
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  1. Char says

    January 23, 2021 at 10:05 pm

    What if you use regular bulgar?
    Add more liquid?

    Reply
    • Rachel Gurk says

      January 25, 2021 at 1:21 pm

      I haven’t tested it that way, so I’m not sure, sorry.

      Reply
  2. Char says

    January 20, 2021 at 5:14 pm

    how would you reheat if made the day before for a covered dish meal?

    Reply
    • Rachel Gurk says

      January 21, 2021 at 1:17 pm

      I would reheat it either in the oven or microwave.

      Reply
  3. Charlene Nieb Eredics says

    January 19, 2021 at 1:27 pm

    How would you reheat if made a day ahead?

    Reply
    • Rachel Gurk says

      January 21, 2021 at 1:27 pm

      This reheats well in the oven or microwave!

      Reply
  4. Bonnie McGinnis says

    October 7, 2019 at 9:52 am

    I love this recipe! So simple and satisfying, and great reheated as well. Makes a fantastic lunch.

    Reply
  5. Peggy says

    December 6, 2017 at 6:37 am

    Nutritional yeast is great sub for cheese! Gonna try that when I make. Thank you much!

    Reply
    • Rachel Gurk says

      December 6, 2017 at 12:50 pm

      Great idea! Let me know it turns out!

      Reply
  6. Carol+at+Wild+Goose+Tea says

    October 23, 2014 at 8:22 pm

    I can see the cheese on this—or not. Wonderful combo of ingredients. I started liking barley and bulgur as a kid. So this fits right in with my taste buds. You make a good point that it’s hearty and thus you fill full when you get done. Important point.

    Reply
  7. Kristy at Chocolate Slopes says

    October 23, 2014 at 8:32 am

    Ever since Rachel made this for me during a play date I have been making it on a regular basis. It really is a satisfying, healthy meal option!

    Reply
  8. Katrina+@+Warm+Vanilla+Sugar says

    October 23, 2014 at 7:18 am

    I am dying for a casserole like this. I just had an entire week of pasta and pizza. Gimme!!!

    Reply
  9. Taylor @ greens & chocolate says

    October 23, 2014 at 6:53 am

    I love dishes like this that can be eaten over and over for lunch! This looks perfect for the cooler weather when I tend to cringe at the thought of a cold salad for lunch!

    Reply

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