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.
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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
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!
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.
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
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
Store leftover stew in an airtight container in the refrigerator for 4-5 days.
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.
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.
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.
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.
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
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👩🏻🍳 Recipe
Creamy Vegan Mushroom Barley Stew
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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
Nutritional information is an estimation only.
Briana Johnson
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!"
Denise
So happy to hear this recipe worked out - it's a great comfort of a dish too. 🙂