Let’s say you’re an omnivorous, not overly cooking-inclined person, who finds herself in the awkward position of cooking food for a vegetarian (or worse! vegan!). Like, you decide to have a dinner party, but then you realize that someone’s significant other is vegetarian and ohhhhhjeez what do you do?
Here’s what you do. You make this. All you have to do is chop an onion (there is actually no other labor involved if you sub canned tomatoes for fresh ones, which is totally fine). 45 minutes later, you look like a savvy host who understands that “vegetarian” doesn’t mean, “I can only consume salads and veggie burgers.” You’ll become a small celebrity in your social network.
I know the recipe doesn’t sound like much, but it’s actually comfort food at its best. It comes out tasting buttery, tomato-ey but not overpoweringly so, filling, and it works as a meal on its own but could play well with side dishes. You could dress it up with parsley and maybe even feta but it also doesn’t need those. I’m willing to bet you could sub in just about any other grain* and adjust the liquid accordingly, and it would also turn out well. I haven’t tried that myself, so don’t hold me to it.
Also, this recipe is vegan. Surprise! You’ll probably try to pry it from the hands of any vegan friends who want to steal the leftovers though, because it is goooood, especially this time of year when the weather suddenly turns colder and your body demands warm filling fatty foods stat. And this one isn’t even very fatty. Surprise! Plus, that “buttery” taste above can be achieved with olive or vegetable oil as your base, no butter needed.
*Whole grains will probably work best, but I’m not gonna be one of those “never put a white grain in your body” people, cause this should also be about what you have in your pantry, and I recognize that bulgur isn’t a staple in every pantry. Not your fault if your grocery store doesn’t have an epic bulk foods section for all your grainy needs.






