This anti-inflammatory vegan golden bulgur stew is easy to make and rich in vitamins, minerals - and flavor, of course!
Fall is the season for soups and stews. So here we go again. This golden bulgur stew seems like a pretty basic recipe - but it's a pretty amazing basic recipe. It's perfect for those busy weeknights when you just crave something hearty, healthy and warming.
Although I prefer creamy soups like my thai mango-peanut soup or my cauliflower-chestnut soup, I love chunky, thick stews.
What's great about this vegan bulgur stew is that it's quite a versatile recipe. Go with whatever veggies you like. If you're not a fan of (golden) beets, opt for turnips. No carrots at home? No problem, try parsnips or even sweet potato.
What you shouldn't leave out of this golden bulgur stew is the turmeric. Without the turmeric the recipe wouldn't really deserve the title "golden". And apart from that a bit of turmeric doesn't hurt - quite the opposite, actually. Turmeric has anti-inflammatory properties and lots of other health benefits.
This stew recipe makes 2-3 servings so if you plan on making this for more people make sure to double or triple the recipe.
If you try this vegan golden bulgur stew, leave me a comment or rate the recipe. You can also show me your creation on instagram (@veggiejam). It makes me so happy when you try my recipes.
You are a big soup fan? Then you may also enjoy these recipes:
Simple Vegan Borscht // Roasted Cauliflower-Soup with Chestnuts // Vegetable-White Bean Soup // Tomato Soup // Thai Mango-Peanut Soup
Recipe
Golden Bulgur Stew
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 2-3 Personen 1x
- Category: Soups, Stews
Description
This anti-inflammatory vegan golden bulgur stew is easy to make and rich in vitamins, minerals - and flavor!
Ingredients
- 3 golden beets
- 2 carrots
- 2 garlic cloves
- 4-6 small potatoes
- Handfull of kale
- 2 ½ cups broth
- ½ cup bulgur (80 g)
- ¼ cup plantbased milk, unsweetened
- ¼ tsp turmeric
- ½ tsp thyme, dried
- salt and pepper
Instructions
- Peel the beets, potatoes and carrots and dice or slice. Mince the garlic and shop up the kale.
- Sauté the garlic for 1-2 min in a bit of water or oil. Add the veggies and sauté for another 3 minutes.
- Pour in the broth and bring to a boil. Simmer for 5 min.
- Add the turmeric, thyme and bulgur and cook for another 8 min.
- Stir in the kale, the plantbased milk and season with black pepper and ⅓ - ½ teaspoon of salt. Cook for 4 more minutes.
- For a soupier stew, add more broth or water.
This post is also available in de_DE.
janet says
Is there a good gluten-free grain to sub for bulgur?
Melanie J says
I think buckwheat would work great in this recipe or maybe quinoa!