Vegan Bulgur Wheat Pilaf with Mushrooms

Vegan Bulgur Wheat Pilaf with Mushrooms

Makes 8 servings



  • 1 1/2 cups uncooked bulgur wheat
  • 3 cups water or vegetable broth
  • 3 tbsp. butter (or use a vegan margarine in order to keep it vegan)
  • 1/2 pound mushrooms, sliced
  • 1 bunch green onions, chopped
  • 1 medium red bell pepper, chopped
  • 2 tbsp. lime juice
  • 3 tbsp. dry white wine
  • 1/4 cup chopped fresh parsley (or 1/8 cup dried)
  • 1 tbsp. dried basil
  • 1 tsp salt
  • 1/2 tsp pepper



  1. In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow to simmer over medium-high heat for about five minutes.
  2. Remove the pan from heat and let it stand, covered, for about 5 more minutes. After five more minutes, drain any excess water or vegetable broth from the pan.
  3. Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions and peppers until the onions are clear and soft. Remove from heat.
  4. Stir in the lemon juice, white wine, fresh parsley, basil, salt and pepper and gently toss to combine well. 
  5. Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately.


Nutritional information: 145 calories, 4 g protein, 23 g carbohydrates, 6 g fiber, 5 g fat, 342 mg sodium.


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