When I turned vegetarian, there were items that are a staple in some vegetarian diets that I didn’t want to eat.
My bulgar chili was my first trial run with vegan dishes that still had some texture to it. I loved the chili and soon realized how much I loved using bulgar as a replacement for meat. When cooked, bulgar keeps a firmer texture and doesn’t get too soft.
I find that the texture of bulgar is perfect for sloppy joes and soaks up the flavors that are added to the mix. I love this recipe- after a few years of working with more vegetables and grains, I realize that the vegetarian/vegan possibilities are endless!
Have a good weekend everyone! I am on the last day of band camp today!
- 1 tablespoon olive oil
- ½ cup bulgar
- ½ medium onion, finely chopped
- ½ green pepper, finely chopped
- 1 clove garlic. minced
- ½ -1½ cup water
- ½ cup strained tomatoes
- ⅓ cup ketchup
- 2 teaspoons Worcestershire sauce (Annie’s makes a vegan one)
- 2 teaspoons red wine vinegar
- 1 tablespoon sucanat
- pinch cayenne pepper (optional)
- salt and pepper
- In a large pan, heat olive oil over medium heat. Add the onions and peppers to the pan, cooking until the onions become slightly translucent. Stir in the minced garlic and continue to cook for 1-2 minutes more.
- Next, stir in bulgar and let toast for 1-2 minutes. Add in ½ cup of water and the strained tomatoes. Turn heat down to medium-low and continue to cook the mixture uncovered, adding more water as needed up bulgar reaches the right consistency. (I like mine to be slightly al dente.)
- Once bulgar reaches your desired consistency, stir in the remaining ingredients and cook for 5-6 minutes. Taste and adjust any of the ingredients to reach desired taste. (I tend to like a little heat with less sweet.)
- Grab a bun, dish on top, and serve with some tasty homemade french fries! This also is great for leftovers!