Savory Vegan Bake


Sometimes, you just have no ideas in your head. You open the cupboards and refrigerator and sift through half-bags of random ingredients, cans you forgot you had, and sad wilted veggies. And then inspiration strikes!

This was one of those times.

I had half a bag of barley, as well as half a bag of black eyed peas.  In the fridge, I had a few spears of asparagus, and half a small zucchini. I also had some cooked turkey, which seemed appropriate to add.


  • 1 cup zucchini slices
  • 1 cup diced asparagus
  • 1/2 cup greens (spinach, kale, mustard greens)
  • 1/2 cup diced mushrooms
  • 1 cup black-eyes peas (or other dried bean)
  • 1 cup pearled barley
  • Salt, pepper, turmeric
  • 2 1/2 cups water or broth
  • Optional: 1/2 cup cooked turkey


Step 1: In a pot on the stove, bring the water or broth to a boil. Add in the beans & barley, cover, and simmer for about 35-40 minutes. If they get dry, add more water as needed.


Step 2: In a pan, add all the diced veggies with a little water or oil, and cook on medium heat, covered, for 10-12 minutes.  (If using ground turkey or beef, add and cook here)


Step 3: Once the peas & barley are softened, mix with the vegetables in a large baking pan. Add seasonings to your taste, I used garlic salt, black pepper & some turmeric (hence the yellow color). Bake at 350 for 15-20 minutes, until heated through. Serve & enjoy!



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