Vegan Casserole with Barley and Vegetables
This filling vegan casserole is hearty enough for a main course but it makes a great side dish, too. It’s one of my favorite recipes because it's easy and so satisfying.
Servings: 4
Ingredients
- 1 cup diced carrots (2 medium carrots)
- 1 cup diced yellow onion (1 medium onion)
- 8 ounces mushrooms, roughly chopped
- ⅓ cup chopped fresh parsley, loosely packed
- 1 can (15 oz.) black beans, rinsed and drained
- 1 cup frozen corn kernels, unthawed
- 1 ¾ cup vegetable broth
- ⅔ cup pearl barley, rinsed with cool water
- ⅓ cup medium bulgur (I use #2 bulgur)
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese, optional (vegan cheese if desired)
Instructions
- Preheat oven to 350°F.
- In a lightly greased casserole dish (see note), combine all ingredients except cheese. Cover the dish tightly with foil or a lid.
- Bake in preheated oven for 45 minutes, remove the dish from oven and stir well. Cover the dish, and cook another 30 minutes, or until barley is tender, and broth is mostly absorbed.
- Remove baking dish from oven, sprinkle with cheese, if desired, and bake uncovered for 5 minutes or until cheese is melted.
Video
Notes
- Serve as a vegetarian main course (4 servings, 2 cups each) or a hearty side dish (8 servings, 1 cup each)
- What to bake it in: I usually use a 9 x 13 inch glass baking dish and cover it tightly with foil. If you prefer, use a casserole dish with a lid. It's important to have a tight covering, whether it's foil or a lid, so that the contents can steam. I haven't tested this recipe in a Dutch oven but that should work well, too.
- Baking tip: Try not to overcook the casserole. It’s better-tasting if it doesn’t dry out.
- Storage: Refrigerate leftover casserole in a covered container for up to 5 days or freeze for up to six months. For best results, thaw in the refrigerator before reheating.
- Variations: Feel free to substitute vegetables you like or happen to have (chopped bell pepper, celery, finely chopped greens, etc.). You can use different kinds of canned beans. Vary the seasoning to give the casserole a different twist.
Nutrition
Serving: 2cups | Calories: 449kcal | Carbohydrates: 70g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 1002mg | Potassium: 922mg | Fiber: 18g | Sugar: 7g | Vitamin A: 6088IU | Vitamin C: 16mg | Calcium: 284mg | Iron: 4mg
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