Mushroomy Bulgur Wheat

Mushrooms are one of my absolute favourite vegetables. I won’t go a week without having it in at least 3 of my meals. They are so juicy and so versatile which I love and can be used in so many things. I know, perhaps, the picture doesn’t do it justice but, boy, this recipe not only is deliciously creamy in flavour but its 100% vegan and makes the perfect side dish or main meal. What I find brilliant with grains like bulgur wheat too, is that you can prepare a bulk amount and just divide it up for yourself and your partner or family members for the week, knowing that there’s one less thing for you to worry about.

Serves 2-3


  • 200g baby button mushrooms, roughly chopped
  • 400ml vegetable stock
  • 130g fine bulgur wheat
  • 3 dried bayleaves
  • 3 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme
  • 2 tbsp white wine
  • 200ml coconut milk
  • Black pepper


  1. Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
  2. Add the mushrooms and cook for 2 minutes.
  3. Season with the black pepper and pour in the wine; cook until it evaporates.
  4. Pour in the stock and coconut milk and leave to simmer for 10 minutes.
  5. Drop the heat to medium- low and add the bulger, mix well, cover and leave to cook for 10 minutes or until the wheat is fully cooked.
  6. Pour over the extra virgin olive oil and fluff with a fork.

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