Bulgur wheat 🌾 and vegetable stew

I absolutely love a good vegetable stew, especially one that's as versatile and satisfying as this Bulgur Wheat & Vegetable Stew. It's become a staple in my kitchen, and I'm always finding new ways to enjoy it! What makes bulgur wheat so fantastic in a stew, you ask? Well, it cooks up much faster than many other grains, adding a wonderful chewy texture and a boost of fiber and protein without needing a long simmer. It truly makes for a hearty and healthy meal. One of my favorite things about this stew is how flexible it is. While I often use red and white onions, garlic, celery, carrots, mushrooms, and sweet potato, you can honestly throw in almost any vegetable you have on hand. Don't have sweet potato? Regular potato or even butternut squash works beautifully. Bell peppers, zucchini, kale, or spinach are also fantastic additions – just add them at different stages depending on how quickly they cook. For a richer flavor, sometimes I'll roast some of the harder vegetables like carrots and sweet potatoes before adding them to the pot; it brings out their natural sweetness and adds a wonderful depth to the stew. When it comes to seasonings, herbs de Provence is a brilliant choice, but don't be afraid to experiment! A pinch of smoked paprika can add a lovely warmth, or a dash of cumin can give it a more Mediterranean feel. Fresh herbs like parsley or cilantro stirred in at the end really brighten up the flavors. And for that umami punch, a tablespoon of tomato paste, browned with the onions, can make a huge difference before you add the liquid. I also love playing around with different broths – a mushroom or vegetable broth provides an excellent base, but miso paste dissolved in hot water can also create a surprisingly rich and savory stew. To make this a complete meal, I often serve my BULGUR WHEAT & VEGETABLE STEW with a side of crusty bread for dipping, or, as mentioned, a fresh, vibrant salad like the arugula and radish one. If you're looking to boost the protein even further beyond the bulgur, adding a can of drained and rinsed chickpeas or lentils during the last 15 minutes of cooking is a great idea. And yes, those vegan sausages I fried up are a fantastic addition – they add a satisfying chew and extra flavor that complements the stew perfectly. You can also crumble in some seasoned plant-based mince for a different meaty texture. This stew is also a fantastic candidate for meal prepping; it tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to 3-4 days, and you'll have a wholesome meal ready to go!