Vegan Roasted Garlic Mushroom and Barley Stew

Vegan Roasted Garlic Mushroom and Barley Stew

  • 1 Large bulb of Garlic
  • 1 Tablespoon + 2 Teaspoons Olive oil, divided
  • 20 Ounces Mushrooms, I used half baby bella and half button
  • 3 Large Carrots
  • 1/2 Cup Pearl Barley
  • 4 Cups Vegetable broth
  • 1 Tablespoon Soy sauce or liquid aminos
  • 1/2 Teaspoon Thyme, dried
  • 1/2 Teaspoon Rosemary, dried
  • 1 Tablespoon Apple cider vinegar
  • Salt and pepper to taste
Vegan Roasted Garlic Mushroom and Barley Stew


  1. Preheat the oven to 400 degrees. Cut the top off the bulb of garlic, exposing the tops of all the garlic cloves. Place the bulb of garlic on to a sheet pan. Drizzle the top with about 2 teaspoons of olive oil and a pinch of salt and pepper. 
  2. Roast the garlic at 400 degrees for about 30-40 minutes, until the garlic is very soft and very brown. Remove from the oven and set aside. 
  3. While the garlic is roasting, cut the mushrooms into large chunks, I usually quarter mine. Then chop the carrots. 
  4. When the garlic is close to being ready, heat the remaining 1 tablespoon of olive oil in a large soup pot on medium high. 
  5. Then add the mushrooms and carrots, saute, reducing heat as needed, until the mushrooms have released their liquid and are starting to brown. Season with a pinch of salt and pepper.
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