What makes this bulgur stew spicy?

The stew gets its spiciness from chili flakes and pepper powder, which are added to taste along with other warming spices like cumin and turmeric.

Can I make this stew gluten-free?

Yes, the recipe suggests substituting buckwheat for bulgur to make this Spicy Bulgur and Vegetable Stew suitable for a gluten-free diet.

What kind of pumpkin is used in this recipe?

This recipe specifically calls for Hokkaido pumpkin, cut into mouth-sized pieces, which adds a unique sweetness and texture to the stew.

How should I serve the Spicy Bulgur and Vegetable Stew?

Serve the stew in bowls, optionally topped with tahini, roasted pumpkin seeds, and fresh parsley for added flavor and texture.

Can I prepare this stew ahead of time?

Yes, this stew can be made ahead. After simmering, let it stand for 10-15 minutes, then stir and season before serving. Leftovers will keep well in the refrigerator.

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Spicy Bulgur and Vegetable Stew
[Vegan]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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A hearty bowl of Spicy Bulgur and Vegetable Stew, garnished with a drizzle of tahini, roasted pumpkin seeds, and fresh parsley.

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Spicy Bulgur and Vegetable Stew [Vegan]

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A dish that is easy to prepare and makes the whole family happy — who could ask for more on a chilly winter evening? This spicy stew consists of abundant healthy and good ingredients such as peppers, tomatoes, potatoes, celery, tomatoes, Hokkaido pumpkin, apples, and hearty bulgur. Bulgur adds a... Read More

Ingredients You Need for Spicy Bulgur and Vegetable Stew [Vegan]

For the Stew:

1 tablespoon oil
2 onions, finely diced
1 red bell pepper, finely diced
1 large potato, peeled and cut into bite-size pieces
3 celery stalks, cut into bite-size pieces
1 14.5-ounce can diced tomatoes or fresh tomatoes, peeled and diced
2 1/2 tablespoons tomato paste
2 cups, plus 1 3/4 tablespoons water or vegetable broth
1 1/8 cups bulgur (or buckwheat, to make it gluten-free)
1/2-1 teaspoon cumin, to taste
1 teaspoon turmeric
1 teaspoon sugar or agave syrup
Chili flakes, to taste
Cinnamon, to taste
Pepper powder, to taste
Fresh or dried thyme, to taste
Salt, to taste
1 medium-sized apple, peeled and diced
.77 ounces Hokkaido pumpkin, cut into mouth-sized pieces
3 cups water or vegetable broth, plus more as needed

For the Topping:

Tahini
Roasted pumpkin seeds
Fresh parsley

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How to Prepare Spicy Bulgur and Vegetable Stew [Vegan]

Heat the oil in a large saucepan and fry the onions for a few minutes.
Add the peppers and continue frying for about 5 minutes.
Add potatoes and celery and cook for about 10 minutes with constant stirring.
Then, add the piled tomatoes, the tomato paste, the water or the vegetable broth, the bulgur, the spices, the sugar and the salt into the pot and boil everything for 10 minutes. Stir occasionally.
Now, add the apples, the pumpkin, and water or vegetable broth and simmer the stew with the lid closed for about 30 minutes or to the desired consistency at low heat.
Remove the stove, remove the lid from the pot and let it stand for about 10-15 minutes. If necessary, add the remaining water or vegetable broth. Stir the stew again and season with more spices and salt. Serve the stew in bowls and, if desired, topped with tahini roasted pumpkin seeds, and parsley.