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

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!
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4 as a main, 8 as a side
Calories 358kcal
Author Rachel Gurk

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

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