Home Previous Next

The Single Vegan by Leah Leneman


1 servings



MacGourmet downloadCreamy Curried Mushrooms and Bulghur Wheat. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Creamy Curried Mushrooms and Bulghur Wheat


  • cup plus 1 tablespoon bulghur wheat
  • 1 cup water
  • 1 small onion
  • 1 tbsp vegan margarine
  • 2 cups mushrooms
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp powdered ginger
  • tsp chili powder
  • 1 tbsp whole wheat flour
  • ½-⅔ cup plain soy yogurt
  • sea salt, to taste
  • ½ tsp paprika


1. Put the bulghur wheat in a small saucepan, cover with the water (and a little sea salt), bring to the boil, then lower heat, cover and simmer until the water is absorbed, which only takes about 10 minutes at most.
2. Chop the onion. Heat the margarine in a frying pan and fry the onion until just beginning to brown. Slice the mushrooms and add them to the pan. Lower heat and cook for about 3 minutes.
3. Grind the coriander and cumin if using whole seeds. Add the spices to the mushrooms and onions, and cook for 2-3 minutes longer, stirring occasionally.
4. In a small bowl, add the flour to the yogurt and stir well. Remove the mushroom mixture from the heat and stir in the yogurt. Add salt to taste.
5. Spoon the bulghur wheat into a small fairly shallow ovenproof dish and spoon the mushroom mixture on top. Sprinkle with the paprika. Place under the broiler at medium heat and leave it there for about 5 minutes before transferring it onto a plate.


bulghur wheat onion mushrooms ginger chili powder