Bulgur wheat 🌾 and vegetable stew
Last night I whipped up another version of a classic dish I like to make, vegetable stew 💕 depending on what veggies I have on hand I chop them up and cook them with a little olive oil. Typically I’ll use red and white onions 🧅 garlic 🧄 celery, carrots 🥕 and mushrooms 🍄🟫. After I cook the mushrooms, onions and garlic I added the celery, carrots and sweet potato 🍠 iñ I seasoned it with herbs de Provence, dry garlic, 2 veggie bullion cubes and 2 bay leaves, I added 3 cups of water and when it reached a boil I added about one cup of bulgur wheat. While that was cooking I sliced and fried some veggie “sausages” till crispy and added some frozen green beans. I also fixed up a yummy salad with arugula, watercress, radishes, tomato 🍅 red pepper, pickled beets and olives 🫒 I dressed it with oilve oil, apple cider vinegar and toasted pumpkin seeds 😋@Lemon8 Food #lemon8food #summerrecipes #vegan #vegetarian #plantbased #lemon8foodcoupon #healthylifestyle2024 #stew #vegetable #easyrecipes
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!