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.


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  1. Bulgar is actually a cereal food made from the groats of several different wheat species, most often (97%) from durum wheat.
    As anyone that has done any research on modern durum wheat knows that wheat is no longer the wheat of 100 years ago and in fact is toxic to the human body. ALL seeds from the grasses are high in lectins and can be just as damaging as wheat.

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