This stew is definitely for YOU!
Florida weather can be unpredictable—one week hot, the next freezing—and that’s exactly when this vegan roasted garlic mushroom and barley stew shines. It’s hearty, comforting, and surprisingly simple. A whole bulb of garlic is roasted until caramelized and sweet, then stirred into a savory stew of mushrooms, carrots and barley. With a short list of pantry-friendly ingredients and mostly hands-off cooking, this dish delivers deep flavor without fuss.
This recipe is almost a one-pot meal. The barley cooks directly in the stew liquid, so cleanup is minimal. Prep work is mainly chopping the vegetables and roasting the garlic. I usually roast the garlic first, then use that roasting time to quarter mushrooms and chop carrots. Once everything is ready, the stovetop time is just simmering until the barley is tender.
Many recipes roast garlic wrapped in foil, but I tested a foil-free method that works very well: simply trim the top of the bulb, drizzle with oil, season lightly, and roast on a sheet pan. If you prefer foil, you can use it, but the uncovered method caramelizes the exposed cloves nicely and keeps things simple for those who avoid cooking with aluminum.
Tip: parboiled (pre-cooked) barley significantly reduces the simmering time. Some grocery stores and specialty shops carry parboiled pearl barley, which takes only about 10–15 minutes to become tender. If you use regular pearl barley, expect 30–45 minutes of simmering. Either way, this stew is forgiving and keeps its texture well.
Vegan Roasted Garlic Mushroom and Barley Stew
Main Course, Soup
4
Lauren Hartmann
Ingredients
-
1
Large bulb of
Garlic -
1
Tablespoon + 2 teaspoons
Olive oil, divided -
20
Ounces
Mushrooms (about half baby bella, half button) -
3
Large
Carrots, chopped -
1/2
Cup
Pearl barley -
4
Cups
Vegetable broth -
1
Tablespoon
Soy sauce or liquid aminos -
1/2
Teaspoon
Dried thyme -
1/2
Teaspoon
Dried rosemary -
1
Tablespoon
Apple cider vinegar - Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (205°C). Trim the top off the bulb of garlic so the tops of the cloves are exposed. Place the bulb on a sheet pan, drizzle about 2 teaspoons of olive oil over the top, and sprinkle with a little salt and pepper.
- Roast the garlic for about 30–40 minutes, until the cloves are very soft and golden brown. Remove from the oven and set aside to cool slightly.
- While the garlic roasts, quarter the mushrooms (or cut into large chunks) and chop the carrots so they are ready to go.
- When the garlic is almost done, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium-high heat.
- Add the mushrooms and carrots and sauté, reducing the heat as needed, until the mushrooms release their liquid and begin to brown. Season with a pinch of salt and pepper as they cook.
- Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins directly into the pot with the mushrooms and carrots. Stir to combine—the roasted garlic will melt into the mixture and add a mellow, sweet flavor.
- Pour in the vegetable broth, soy sauce (or liquid aminos), and apple cider vinegar. Stir in the dried thyme and rosemary. Bring the stew to a gentle simmer.
- Add the barley and season with another pinch of salt and pepper. Simmer on medium-low until the barley is tender. Timing depends on the barley you use: parboiled barley usually takes 10–15 minutes, while regular pearl barley can take 30–45 minutes. Stir occasionally and add a splash more broth or water if the stew becomes too thick.
- Taste and adjust seasoning before serving. Garnish with fresh herbs if desired and serve hot.
Notes
Parboiled barley makes this recipe much quicker—if you find it at your store, it’s a great time-saver. If not, plain pearl barley works fine, but allow extra simmering time until tender.
The garlic can be roasted wrapped in foil if you prefer. The uncovered method used here gives a nicely caramelized surface and avoids aluminum, but both approaches work.
Variations: Add chopped celery for extra texture, or stir in a handful of chopped kale near the end for color and nutrition. For a richer finish, stir in a splash of non-dairy cream or a spoonful of tahini just before serving.
Storage: Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin the stew.
