Mushroom Barley Risotto | Cheap Vegan Meal Plan
Prep time
Cook time
Total time
Serves: 3-4
  • 1 tablespoon grapeseed oil
  • 3 cloves garlic, minced
  • 1 zucchini, chopped
  • 10-oz pack of baby bella mushrooms, sliced
  • 1 cup pearled barley
  • 3 cups low-sodium vegetable broth or water + ½ teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ teaspoon black pepper
  1. In a skillet warm the grapeseed oil on medium heat. Once hot, add the garlic and sauté until slightly golden
  2. Add the zucchini and mushrooms then cook until the mushrooms begin to release their liquid and soften, about 10 minutes.
  3. Then add the pearled barley,and 3 cups of vegetable broth or water. Bring it to a boil, then reduce the heat to medium-low and simmer. Place a lid over the pan, keeping it ajar, and cook for 45-50 minutes, or until the barley is tender. Stir every 10 minutes, and add more broth or water if the liquid evaporates too quickly.
  4. Once the barley is tender, stir in the nutritional yeast and lemon. Season with pepper, and add more salt to taste if necessary.
Recipe by Sweet Potato Soul by Jenné Claiborne at