Vegan One-Pot Barley Stew

This Vegan One-Pot Barley Stew is your new favorite – a hearty, nourishing, and budget-friendly meal! The perfect one-pot meal for chilly days.

This Vegan One-Pot Barley Stew is a recipe we make on repeat every winter because it’s simple, healthy, cheap, makes a ton, and fills you up! It’s a traditional Slovenian dish (ričet), and though it’s usually cooked with some ham or sausages, it’s perfectly good in a plant-based version, too!

In fact, we like it better this way.

This Barley Stew is packed with a lot of vegetables like carrots, leeks, potatoes, beans, and pearl barley, cooked until soft and tender. Enjoy it fresh or let it sit overnight (refrigerated) for the flavors to deepen.

This stew is:

🍲 Loaded with veggies, beans, and wholesome grains
🍲 100% plant-based but still packed with deep, rich flavors
🍲 One pot, easy to make, and meal-prep friendly
🍲 Even better the next day as the flavors meld together!

This rich, satisfying stew is the ultimate cozy meal, perfect for chilly days or when you need a nourishing dish. It is packed with fiber, plant-based protein, and essential nutrients, and it’s a balanced meal that fuels your body.

Made with affordable pantry staples, this stew is a wallet-friendly option that’s easy to prepare. And it tastes even better the next day, making it ideal for batch cooking, meal-prep, and busy weeknights.

Warm, nourishing, and incredibly easy to make – this is comfort food at its best. Who’s craving a bowl?

Vegan One-Pot Barley Stew Ingredients

This nourishing Vegan Barley Stew is packed with wholesome ingredients that create a rich and comforting meal. Here’s what you’ll need:

• Onion – Adds depth of flavor and a savory base to the stew.
• Carrots – Bring natural sweetness and color to balance the hearty grains.
• Celery – Enhances the aromatic base with a mild, earthy taste.
• Leek – Adds a gentle onion-like flavor and extra richness to the broth.
• Garlic – Boosts the overall flavor with its fragrant, savory notes.
• Potatoes – Provide a soft and creamy texture as they cook.
• Tomato paste – Adds umami depth and a slight tanginess to the broth.
• Bay leaf – Infuses the stew with a subtle herbal aroma.
• Pearl barley – The star ingredient, giving the dish its signature heartiness.
• Beans (canned) – A great source of protein, making the stew extra filling. Use white beans, kidney beans, or whatever you prefer!
• Vegetable stock – Forms a flavorful and nourishing base for the stew.
• Salt and pepper – Essential seasonings to enhance and balance the flavors.
• Fresh parsley – Brightens up the dish with a fresh, herbal touch.

Tip: If you soak the barley overnight, you can reduce the cooking time by about 10-15 minutes!

How to make Vegan One-Pot Barley Stew

This is a one-pot recipe, so all you need are your ingredients chopped up, and a big pot with a lid. We like to use a pot with a thick bottom, which we find distributes the heat best.

Here’s how you make this recipe:

Sauté the vegetables

In a large heavy-bottomed pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium heat.

Add the chopped onion, carrot, celery, and leek. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant. Cooking them first allows their natural sweetness to develop.

Add garlic & tomato paste

Stir in the minced garlic and bay leaf and cook for another 30 seconds to 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Add the tomato paste and stir well to coat the vegetables. Cook for 1-2 minutes, allowing the paste to darken slightly. This step helps deepen the flavor of the stew.

Add barley & potatoes

Add the rinsed pearl barley and let it toast a minute before adding the liquid. This will enhance its nutty flavor.

Add the cubed potatoes and mix them well to combine.

Simmer the stew

Pour in the vegetable stock, bring the mixture to a gentle boil, then immediately reduce the heat to a simmer.

Cover the pot and let the stew cook for 30-40 minutes, stirring occasionally. The barley should be tender but still slightly chewy.

Add the beans

Stir in the drained and rinsed beans and let the stew simmer for another 5-10 minutes to let the flavors meld.

If the stew thickens too much, add more vegetable stock or water to adjust the consistency.

For a thicker consistency:

We like the broth to be slightly thicker, so what we do is blend up some beans with water (or add some sauted vegetables, too) and add it to the stew.

This is a great trick for picky eaters who don’t like whole beans.

If you like having whole beans in the stew, consider adding extra.

Serve

Remove the bay leaf and season the stew with salt and pepper to taste.

Garnish with freshly chopped parsley and serve hot with some crusty rustic bread for dipping.

Serving ideas

This hearty and comforting Vegan One-Pot Barley Stew is delicious on its own, but you can elevate it with these fun serving ideas:

• Serve with a slice of rustic sourdough, whole grain, or garlic bread for the perfect way to soak up the rich flavors.
• Switch the bowl for a bread bowl, and serve the stew directly in a scooped-up bowl of bread.
• Add some roasted vegan sausages or pan-fried tempeh for extra plant-based protein.
• For an extra filling meal, serve alongside oven-roasted or mashed potatoes.
• Garnish with extra chopped parsley, fresh dill, or a drizzle of olive oil for added brightness and flavor.
• A tangy side like pickled onions, sauerkraut, or fermented veggies balances the stew’s richness beautifully.
• A simple green salad with lemon dressing or a cucumber-tomato salad adds freshness to your meal.
• If you like heat, sprinkle on some chili flakes, smoked paprika, or a dash of hot sauce for extra warmth.
• Stir in a spoonful of vegan sour cream or cashew cream for a silky, indulgent touch.

How will you enjoy your bowl?

Storage tips

This stew gets better the longer it sits, as the flavors deepen, so you can easily make it ahead and store it to enjoy later.

Refrigeration:

• Let the stew cool to room temperature before transferring it to an airtight container.
• Store in the refrigerator for up to 4-5 days. The flavors will continue to develop, making it even tastier the next day!
• No air-tight container, no problem! The most common way to store this stew is straight in the pot, covered with a lid – make sure it all comes to room temperature first, before putting it in the refrigerator!

Freezing:

• This stew freezes well for long-term storage. Place the cooled stew in freezer-safe containers or resealable zip-top bags, leaving a little space for expansion.
• Freeze for up to 3 months.
• If freezing, avoid adding fresh parsley beforehand – add it after reheating for the freshest flavor!
• If the stew contains potatoes, note that they may become slightly grainy after freezing. You can mash them into the stew for a creamier texture.

Reheating:

• Stovetop: Reheat over low-medium heat, stirring occasionally. If the stew has thickened, add a bit of vegetable stock or water to adjust the consistency.
• Microwave: Heat in 1-minute intervals, stirring in between, until warmed through.

Enjoy your delicious, make-ahead meal anytime!

Similar recipes:

Vegan Barley and Lentil Soup

Pearl Barley and Pumpkin Risotto

Vegan Barley Asparagus Risotto with Peas