Cheerful vegan meal perfect for a cold winter evening if served warm and for a summer buffet if chilled!

Bulgur With Papaya and Pomegranate [Vegan]



  • 200 g bulgur
  • 1 tsp curcuma powder
  • 2 tbsp vegetable oil for cooking
  • 200 g pumpkin flesh, peeled and cut into small cubes
  • 2 zucchinis
  • 100 g champignons
  • 100 g cashew nuts
  • 1/2 small papaya, peeled and cut in small cubes
  • Seeds of 1/2 pomegranate
  • Fresh parsley
  • Salt to taste


  1. Prepare the bulgur according to the instructions, or cook it in salted water (ratio 1 part bulgur to two parts of water) for approximately 15-17 minutes. When almost ready, add curcuma and stir well.
  2. Meanwhile,  chop zucchini and champignons.
  3. Heat the oil in a deep skillet. Cook zucchini, champignons and pumpkin cubes on a low heat during 8-10 minutes.
  4. Add the cashews and cook for another 2-3 minutes. Stir in the bulgur. Add papaya cubes, parsley and pomegranate.
  5. Stir well and serve.