• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan with Gusto
  • Home
  • recipes
  • Subscribe
  • Accessibility Statement
menu icon
go to homepage
  • Home
  • Recipes
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Contact
  • Subscribe
×
  • A jar of agave nectar.
    14 Best Vegan Agave Nectar Substitutes
  • black bean kofta on pita bread with red onions.
    Vegan Black Bean Kofta Recipe
  • Tempeh burger in a bun with lettuce, tomato, red onion, and aioli.
    Vegan Tempeh Burger Recipe
  • Seasoned chickpeas, cooked pasta, and spinach in white sauce.
    Chickpea Pasta with Spinach and Rosemary
  • A glass bowl with tomato BBQ sauce and a wooden spoon.
    Fiery Homemade Sriracha BBQ Sauce
  • A black cast iron pot is filled with rajma masala topped with pickled red onions and chopped cilantro.
    Creamy Rajma Masala (Vegan Kidney Bean Curry)
  • Indian curry sauce with chopped spinach in a bowl.
    Easy Indian Curry Sauce Recipe
  • Thai curry with vegetables and Indian cauliflower curry with vindaloo sauce.
    Indian Curry vs. Thai Curry (What’s the Difference?)
  • A ladle is in a white dish of vegan honey mustard dressing with black pepper.
    Best Vegan Honey Mustard Dressing Recipe (Oil-Free)
  • Artichoke pesto with green parsley in a glass bowl with a small wooden spoon.
    Easy Artichoke Pesto Recipe (Vegan and Oil-free)
  • Easy Vegan Quinoa Pilaf Recipe with Chickpeas
  • Massaman curry paste in a small bowl.
    Easy Vegan Massaman Curry Paste Recipe (oil-free)
Home » Recipes » Stew

Creamy Vegan Mushroom Barley Stew

Published: Sep 3, 2023 by Denise · 2 Comments

Jump to Recipe Print Recipe
Two white bowls of mushroom barley stew with text overlay of recipe title and website.

Creamy vegan mushroom barley stew is a cozy veggie-packed stew with chewy barley, mushrooms, broccoli, and tarragon that you can make on the stovetop, Instant Pot, or slow cooker. 

Whether it's simple Instant Pot barley, creamy mushroom barley soup, vegan stuffed bell peppers, or this hearty stew recipe, barley is a nutritious, inexpensive whole grain that makes a satisfying and comforting meal.  

Mushroom barley stew in a white bowl with mushrooms and another bowl in the background.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients, Notes, and Substitutions
  • Recipe Variations
  • Step-by-Step Instructions
  • Pro Tips
  • Serving Suggestions
  • Frequently Asked Questions
  • More Vegan Stew Recipes
  • 👩🏻‍🍳 Recipe

Why You'll Love This Recipe

  • Made with wholesome, simple ingredients. 
  • ​Naturally thick and creamy stew with no added oil or fats. 
  • Perfect for a chilly day when you crave warmth, flavor, and chewy satisfaction. 

Ingredients, Notes, and Substitutions

The ingredients for mushroom barley stew with labels.

Barley. I prefer whole-grain hulled barley because it has the highest amount of fiber and is rich in B vitamins such as niacin, thiamin, and vitamin B-6. Common pearled barley is polished (pearled), so it has less fiber. But it's perfectly acceptable. It also has a quicker cooking time. 

Mushrooms. I used a combination of chestnut mushrooms and shiitake mushrooms. But there are lots of mushrooms to choose from. Use white mushrooms, drop in a few cremini mushrooms, or combine what's available. 

Vegetable Broth. Six cups of broth is a lot, so use a couple of vegetable stock cubes plus water if desired. I've also made this recipe using vegan beef broth, which was a nice change. Veggie chicken broth is another great option. 

Tarragon. Fresh tarragon might look like a weed but has a slight anise and peppery flavor. Use 2 teaspoons dried, and if you aren't used to the flavor, add 1 and adjust after cooking. The best substitutes for tarragon are fennel or anise. 

Broccoli. Use a small crown of broccoli cut into small pieces. You can also use a few cups of chopped frozen broccoli. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

  • A few diced carrots can be added to liven up the color and flavor. Celery won't add color, but it's a natural salt and complements the stew's flavor. 
  • For less thick stew consistency, add more vegetable stock. 
  • I'm a big fan of broccoli in this recipe, but you could add a little chopped spinach (fresh or frozen). 

Step-by-Step Instructions

Yes...It's this easy!

Onions, mushrooms, and broccoli in cooking pot.

Step 1: Heat a large soup pot or Dutch oven over medium heat. Add the onions, leeks, mushrooms, and broccoli. Cook the veggies, stirring frequently, for 5-10 minutes. 

Barley is added to stew with mushrooms, broth, and fresh tarragon.

Step 2: Add the broth and give the bottom of the pot a quick stir. Then, add the barley, tarragon, and a pinch of cayenne pepper. Cover the pot and simmer until the barley is tender. 

Pro Tips

  • Fresh mushrooms hold a lot of moisture. Don't add to that by rinsing them in water. Instead, wipe them with a damp paper towel. 
  • For pearl barley, allow 20-25 minutes of stovetop cooking. Hulled barley takes longer, about 40 minutes. 

Instant Pot cooking. In sauté mode, cook the veggies until the leeks are soft and the mushrooms release their moisture. Turn the Instant Pot off. Then add the broth, carefully clearing the bottom of the pot. Add the barley, tarragon, and cayenne. Cook on high pressure for 23 minutes with 15 minutes of natural release. 

Slow cooker. Add all the ingredients to the slow cooker. Cook on low for 4-5 hours or high for 3-4 hours. 

Serving Suggestions

Overhead shot of bowls of mushroom barley stew with pot of stew in background.

Serve bowls of this hearty stew with a colorful green side salad or crusty bread for scooping up every kernel of nutty barley.

Garnish bowls with finely chopped fresh parsley if desired. If you find the stew a little bland, try a dash (or two) of hot sauce, like Tabasco. Alternatively, add a touch of lemon juice. 

Frequently Asked Questions

How long does mushroom barley stew keep? 

Store leftover stew in an airtight container in the refrigerator for 4-5 days. 

Can I freeze mushroom barley stew? 

This stew freezes well. Allow it to cool to room temperature, then add it to a freezer-safe container. Freeze for up to 3 months. Thaw it in the refrigerator before reheating. 

How do you tell the difference between hulled and pearled barley? 

Color tells the story. Hulled barley is darker and shiner than pearl barley, which is a lighter color and has been polished. The appearance of pearled barley is matte and slightly dusty.

What is pot barley? 

Hulled barley is the least processed barley because only the grain's outer shell is removed. Pot barley is hulled barley that is processed to the next level, but it is not as polished (pearled) as pearl barley.

Is barley gluten-free? 

Although barley is a healthy grain, it is not gluten-free. This holds for products that contain barley malt or barley malt extract and other food with 'malt' or 'malted' on the label.

Can I use water rather than vegetable broth? 

Vegetable broth adds a depth of flavor that water doesn't, but here are some options if you don't have broth. Use water with a bay leaf, garlic clove (or garlic powder), salt, and black pepper. A tablespoon of soy sauce and/or a teaspoon of miso paste or tomato paste can also be used to lift the flavor. A tablespoon of vegan soup stock is another option that can work for this stew. 

More Vegan Stew Recipes

  • Red lentils in a bowl with Berbere spices and lemon slices.
    Spicy Misir Wot (Ethiopian Red Lentils with Berbere)
  • A bowl of bean stew with corn and sweet potatoes.
    Porotos Granados Recipe (Vegan Chilean Bean Stew)
  • Pea stew with carrots in tomato sauce in a black pan.
    Easy Vegan Lebanese Pea Stew
  • A red soup pot filled with loaded vegan tempeh stew.
    Loaded Vegan Tempeh Stew

Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

Mushroom barley stew in a white bowl.

Creamy Vegan Mushroom Barley Stew

Creamy vegan mushroom barley stew is a cozy veggie-packed stew with chewy barley that you can make on the stovetop, Instant Pot, or slow cooker.
Author: Denise

Rate this Recipe:

5 from 2 votes
Print Pin
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine American
Diet Vegan
Servings 6 servings
Calories 259 kcal
Prevent your screen from going dark

Ingredients
 

  • 1 medium onion - diced
  • 1 medium leek - cut in quarters and sliced
  • 4 cups button mushrooms - sliced
  • 1 cup shiitake mushrooms - diced
  • 1 small broccoli head - cut into bite-sized pieces
  • 1 ½ cups barley - pearled or hulled
  • 6 cups vegetable broth
  • 2 tablespoon fresh tarragon - chopped
  • ¼ teaspoon cayenne pepper
  • Salt and pepper - to taste

Instructions
 

  • Heat a large pot or Dutch oven to medium heat. Add the onions, leeks, mushrooms, and broccoli. Stir frequently and cook for 5-10 minutes until the mushrooms have released their moisture and the veggies soften.
  • Add the vegetable broth. Stir the bottom of the pot to clear it.
  • Stir in the barley, tarragon, and a pinch of cayenne pepper. Adjust the heat to a low simmer. Cook for 20-25 minutes (pearled barley) or 40-45 minutes (hulled barley).
  • Taste and add more tarragon, cayenne, and salt or pepper if desired.

Instant Pot Instructions

  • In sauté mode, cook the veggies until the leeks are soft and the mushrooms release their moisture. Turn the Instant Pot off. Then add the broth, carefully clearing the bottom of the pot. Add the barley, tarragon, and cayenne. Cook on high pressure for 23 minutes with 15 minutes of natural release.

Slow Cooker Instructions

  • Add all the ingredients to the slow cooker. Cook on low for 4-5 hours or on high for 3-4 hours.

Notes

  • Cooking time reflects using pearl barley, if you use hulled barley, it will take about 40 minutes to cook until tender.
  • If you use dried tarragon, reduce the amount by half (1 Tablespoon).
  • This recipe can also be prepared with diced carrots or replacing the broccoli with ½ head of cauliflower. You can also use any variety of mushrooms, so consider wild mushrooms, brown or whatever you find appealing.

Nutrition

Calories: 259kcal (13%)Carbohydrates: 53g (18%)Protein: 12g (24%)Fat: 2g (3%)Saturated Fat: 0.4g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 991mg (43%)Potassium: 972mg (28%)Fiber: 13g (54%)Sugar: 8g (9%)Vitamin A: 1522IU (30%)Vitamin C: 96mg (116%)Calcium: 105mg (11%)Iron: 4mg (22%)

Nutritional information is an estimation only.

Keyword creamy vegan mushroom barley stew
Tried this recipe?Rate it & leave a comment below

More Vegan Stew Recipes

  • Carrot and lentil stew with onions and fresh mint.
    weeknight carrot and lentil stew
  • A black bowl filled with a stew of red beans and rice with tofu sausage crumbles, sliced scallions, and parsley.
    vegan red beans and rice with tofu sausage
  • Chunky vegetable stew with whole potatoes, mushrooms, and shallots, sliced carrots and celery with a ladle.
    Chunky Vegetable Stew with an Attitude
  • Stew with green beans, potatoes, kidney and tomato sauce with berbere spice mix in bowl.
    Green Bean Stew with Berbere Spice Mix

Reader Interactions

Comments

  1. Briana Johnson

    April 28, 2022 at 12:55 am

    5 stars
    Made this and the family enjoyed it. I'm sensitive to too much onion so I swapped the onion for diced carrots. Husband said, "This is a keeper!"

    Reply
    • Denise

      April 29, 2022 at 8:58 am

      So happy to hear this recipe worked out - it's a great comfort of a dish too. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Denise in a Good Medicine shirt.

Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

More about me →

FFL logo

I'm proud to work as a Food for Life Instructor. Check for updates about courses I'll be teaching (live and online).

Popular Recipes

  • A bowl of creamy sweet potato dip topped with chopped parsley.
    Creamy DIY Sweet Potato Dip
  • A black pan is filled with mung bean curry.
    Mung Bean Curry (Green Moong Bean Dal)
  • A sliver spoon with baked tofu sausage crumbles is held over a bowl of crumbles.
    Vegan Tofu Sausage Crumbles Recipe
  • baked granola bar is held over a plate of granola bars
    Baked Sugar-Free Granola Bars
  • Bulgur pilaf with carrots, zucchini, red pepper, celery, and onions in a blue bowl.
    Middle Eastern Vegetable Bulgur Pilaf
  • one pot rice and black beans in skillet
    one-pot rice and beans

Summer Salads

  • Roasted potatoes and tomatoes with BBQ dressing.
    Vegan Roasted Potato Salad with Creamy BBQ Dressing
  • A bowl filled with sliced cherry tomatoes, red peppers, cilantro, and pomegranate.
    Zesty Tomato and Pomegranate Salad with Za'atar
  • Tongs hold coleslaw with green and red cabbage, carrots, chopped cilantro, and mango strips over a bowl of slaw.
    Zippy Vegan Coleslaw with Mango
  • Curried vegan macaroni salad in a glass bowl with paprika on top.
    curried vegan macaroni salad
  • A bowl of Borlotti bean salad with red onions, celery, walnuts, and pomegranate arils.
    borlotti bean salad with pomegranate vinaigrette
  • Vegan tuna salad with chickpeas with lettuce, red onions, and toast.
    Vegan Tuna (Chickpea Salad Recipe No Mayo)

Footer

↑ back to top

About

About Denise

Privacy policy

Accessibility policy

Newsletter

Sign up for emails and updates

Contact

Connect with me

Copyright © 2022 Vegan with Gusto

overhead shot of mushroom barley stew with broccoli and fresh tarragon in 2 white bowls and text overlay with recipe title.
Two white bowls of mushroom barley stew with text overlay of recipe title and website.