Crockpot Mushroom Barley Vegan Stew

This Crockpot Mushroom Barley Vegan Stew features earthy mushrooms with hearty barley in a savory broth. Perfect for a healthy dinner, it’s a simple recipe that blends rich, nutritious flavors into a comforting dish with minimal effort.

Why You’ll Love This Recipe

This stew is a nutritious, hearty vegan dinner option that transforms earthy mushrooms with hearty barley in a savory broth into a flavorful delight, perfect for a healthy meal. Easy to prepare in a crockpot, it’s packed with fiber, vitamins, and taste. Versatile—serve with bread or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Rinse Barley: Removes excess starch for better texture.
• Sauté Mushrooms: Enhances umami and flavor.
• Cook on Low: Keeps veggies tender and broth clear.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Warm: Maximizes the earthy appeal.
• Thicken if Desired: Mash some veggies if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak herbs to preference.

Yield: 8 servings

Crockpot Mushroom Barley Vegan Stew

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Crockpot mushroom barley vegan stew, hearty dinner delight.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 cup pearl barley
• 1 medium chopped onion
• 1 tsp dried thyme
• 1 tsp salt
• 2 cloves garlic, minced
• 2 medium sliced carrots
• 2 stalks chopped celery
• 2 tbsp chopped parsley
• 4 cups low-sodium vegetable broth
• 8 oz sliced cremini mushrooms

Instructions

1. Rinse Barley: Rinse pearl barley under cold water and drain.
2. Prep Veggies: Slice carrots, chop celery and onion, and slice mushrooms.
3. Layer in Crockpot: Place barley, mushrooms, carrots, celery, onion, and minced garlic in the crockpot.
4. Add Broth: Pour vegetable broth over the ingredients.
5. Season Dish: Sprinkle dried thyme and salt, stirring to blend.
6. Set Crockpot: Cover and cook on low for 6-8 hours until barley and veggies are tender.
7. Check Doneness: Ensure barley is soft and broth is flavorful.
8. Adjust Consistency: Stir well; if too thick, add a splash of water.
9. Prepare Garnish: Rinse and chop fresh parsley.
10. Serve and Enjoy: Let rest for 10 minutes, garnish with parsley, and serve warm, savoring this hearty delight!

Notes

• Rinse barley for texture; sauté mushrooms first for flavor.
• Cook on low for tenderness; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe is naturally vegan and can be adapted further if needed.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 51Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 384mgCarbohydrates 12gFiber 2gSugar 3gProtein 2g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Mushrooms (8 oz): Sliced cremini, for earthiness.
• Pearl Barley (1 cup): For heartiness.
• Vegetable Broth (4 cups): Low-sodium, for base.
• Carrots (2 medium): Sliced, for sweetness.
• Celery (2 stalks): Chopped, for crunch.
• Onion (1 medium): Chopped, for aroma.
• Garlic (2 cloves): Minced, for depth.
• Dried Thyme (1 tsp): For warmth.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Mushroom Swap: Use portobello or omit.
• Barley Swap: Use farro or quinoa.
• Broth Swap: Use mushroom broth or water.
• Carrot Swap: Use parsnips or omit.
• Celery Swap: Use fennel or omit.
• Onion Swap: Use leeks or omit.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Herb Swap: Use rosemary or omit thyme.
• Salt Swap: Use sea salt or omit.
• Garnish Swap: Use cilantro or omit parsley.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Crockpot Mushroom and Swiss Breakfast Casserole