Vegan Casserole with Barley and Vegetables

This vegan casserole really sticks with you because it’s full of protein and fiber (otherwise known as complex carbohydrates!). It’s not like a wimpy salad where you eat it and then, 30 minutes later you eat a Snicker’s bar because you’re still hungry. This is one of my mom’s favorite recipes that she’s been making for years. I’m not sure where she got the recipe but it’s a good one!

Hearty Vegan Casserole

Uncomplicated. Although the list of ingredients may look a little long, these are simple unprocessed foods that you may have on hand already, like carrots, corn, and onions, pantry seasonings, and canned black beans. To make the casserole, you simply mix all the ingredients in the dish and bake it. Easy peasy!

Two grains. This vegan casserole boasts two very different grains: bulgur and pearl barley. Each contribute a unique texture and flavor. Both barley and bulgur are usually available at the grocery store. Keep reading to learn more about bulgur.

Cheese or no cheese. As you probably know already, I’m a fan of cheese so I usually throw a handful of cheese to melt on top. This is totally optional! If you prefer, the casserole is delish without it. And that brings me to the next point…

Lots of room for variation. If there’s an ingredient in this recipe you don’t care for, it’s easy to sub it out for something different. I’ll give you some ideas further down in the post.

Ingredient Notes

• Vegetables: I use a combination of carrots, onions, mushrooms, and corn. Dice the vegetables fairly small, about ½ inch. You can easily substitute other vegetables if you prefer. I usually just use frozen corn kernels but canned corn works okay, too.
• Fresh parsley: A handful of chopped fresh parsley adds flavor and color. You can use either curly parsley or Italian flat leaf parsley. Dried parsley doesn’t really have any flavor so I’d avoid using that.
• Black beans: Canned black beans are an easy way to add plant protein to this vegan casserole. If you don’t happen to have any, pinto beans would be a good substitute. Lately, I’ve been on a black-eyed pea kick and I’m thinking they would be great in this casserole, too.
• Pearl barley: There are different types of barley but pearl barley is most commonly used because it cooks more quickly. Rinse it lightly before adding it to the casserole. If you love barley, be sure to try my barley salad with tomatoes, cucumber and parsley, too.
• Bulgur: Look for medium grind bulgur which is sometimes labeled as #2.
• Broth: A can of vegetable broth hydrates the bulgur and barley.
• Seasonings: The vegan casserole is simply seasoned with salt, pepper, dried thyme, and garlic powder.
• Cheese, optional: I like to melt a cup of shredded sharp cheddar cheese on top of the casserole. You can use vegan cheese or skip the cheese, if you want. Your choice!

What Is Bulgur?

If you’ve ever eaten tabbouleh salad, you’ve probably had bulgur. Bulgar is similar to cracked wheat. Both are made out of wheat berries but bulgur is parboiled before the drying process for quicker cooking. Bulgur is not gluten-free since it is a wheat product.

You can buy different types of bulgur which are categorized as fine (#1), medium (#2), coarse (#3), or extra coarse (#4). Each different type is cooked differently, in fact, fine bulgur isn’t usually cooked at all but soaked instead.

How To Make This Vegan Casserole

Get started. Preheat the oven to 350°F. Lightly grease a casserole dish or glass baking pan. A Dutch oven works well, too.

Prep the fresh ingredients. Peel and chop the carrots and onions, clean the mushrooms and roughly chop them, rinse the parsley and chop that, too. Put them into the casserole dish as you go.

Add the grains. Since barley is a whole grain, put it into a fine strainer and lightly rinse it to remove any dust or debris. Measure out the bulgur; there’s no need to rinse that. Add them to the casserole dish.

Add the beans and corn. Open the can of black beans, rinse and drain them well. Measure out a cupful of frozen corn. You don’t need to thaw it. Into the dish they go. Open the can of broth and pour it in.

Finish up. Add the salt, pepper, dried thyme, and garlic powder. Stir everything really well and cover the dish with the lid, or cover it tightly with foil.

Bake, stir, bake. Bake the casserole for 45 minutes, stir it well, put the cover or foil back on and bake it for another 30 minutes. The barley should be tender and most of the liquid absorbed. You don’t want to bake the vegan casserole too long because then it tends to be dry.

Add cheese (if you want). If you’re going for the cheese, sprinkle a handful on top and pop the dish back into the oven for 5 minutes or so, or until the cheese melts.

Possible Recipe Variations

Canned beans. If you don’t happen to have black beans or don’t care for them, substitute a different variety. I would suggest pinto beans, black eyed peas, or something somewhat similar in size.

Seasonings. I went with a pretty basic seasoning blend but you could really season this casserole however you like. Cajun seasoning or southwest spice blend would give a whole new spin to the casserole.

Add meat. There’s no reason why you couldn’t throw cooked ground beef or turkey in the casserole, if you like. If you’re not looking for a vegan recipe but like the idea of including barley in your menu, try my chicken barley soup or hearty beef barley soup.

Change the veggies. Try diced bell pepper or celery. Finely chopped sturdy greens like kale or collard could be stirred in, too.

Storage Tips

Refrigerate/freeze: Cool casserole slightly before covering and storing in the refrigerator. It will keep for 4 to 5 days. Freeze in individual freezer-safe containers for up to six months. Thaw in the refrigerator before reheating.

Reheat: This casserole reheats really well. Sometimes I make it in the morning or even in the evening before bed and then it’s all ready to eat. Simply warm it up in the microwave until warmed through.