vegetable bulgur

Are you tired of same meals and in a need for yummy vegetarian recipe that is simple and easy to make? Look no further. This vegetable bulgur, not only it’s simple lunch, but it’s also vegan friendly and extremely delicious and will satisfy you, your vegan and non-vegan guests. You can make it with any vegetable you have on hand and it’s cooked in just thirty minutes. Preparation will be little bit longer, due to the fact you’ll have to dice all vegetables up into smaller pieces, but bulgur takes much less time to cook than let’s say rice so cooking time evens itself out.

Note: just like in my simple squid risotto recipe, here also you can put as much of each ingredient as you like. You can put vegetables you have on hand, remove the ones you don’t like and preferred amount is your choice. It will be delicious either way.




Bell Pepper


Cherry Tomatoes





Olive Oil

Chili pepper (optional)


1.       Drizzle two spoons of olive oil in a pan and heat it up on stove.
2.       When oil heats up (after 20 seconds approx.) add chopped onions and sauté them until they’re translucent.
3.       Add in chopped carrot and stir. I would recommend that carrot is chopped into smaller cubes because that way it’ll cook faster.
4.       After two minutes add chopped bell pepper and zucchini. Put nice pinch of salt and stir. (If you’d like little heat to your dish, this would be the time to put in chopped chili pepper)
5.       Let it cook for 5 minutes on a medium heat with occasional stirring.
6.       Add cherry tomatoes in and put half a teaspoon of turmeric. Stir and add pepper to taste.
7.       Put half cup of bulgur and full cup of boiling hot water. (1:2 ratio)
8.       Stir and let it cook for 10 minutes. (with occasional stirring of course)


P.S. A little bit of Parmesan cheese would be delightful on top.

Until next time,