Mushroom Stifado and Herb Bulgur, a great vegan Mediterranean dish.

More visitors due next week, so back into recipe preparation to make sure we wow them with a fabulous range of vegan meals. First on the menu is the Mushroom Stifado.

I’ve chosen this because we used to all go out and have a mezze, which had a little bit of everything from the Greek menu and this dish is a real winner in my book.  The mushrooms really soak up the sauce and I know my in-laws will love it! Tonight I’m having a go at veganising the infamous Moussaka.

I shall of course have a medley of sweet treats on the go, mainly the chocolate cupcakes with coffee frosting and I’m going to attempt a festive mint icecream this afternoon (I shall let you know how I get on!) and some Christmas Florentines which I might do tomorrow. Need to keep them sweet….

Mushroom Stifado and Herb Bulgur

MyInspiration Feel The Difference Range

Serves 2

 

1 onion (sliced into crescents)

12 button mushrooms cut in half

2 cloves garlic minced

1 can chopped tomato (or 1/5 cups passata)

½ cup red wine vinegar

1 cinnamon stick

3 bay leaves

Black pepper

½ tbsp olive oil

 

1 cup bulgur

2 cups of vegetable stock

2 teaspoons oregano

Pinch of cinnamon

 

Method

 

1. Heat the oil in a deep skillet and add the onions and sauté for 7 minutes, add the garlic and mushrooms and cook for another 5 minutes.

 

2. Add the tomatoes, vinegar, cinnamon, bay leaves & black pepper to season and stir to combine. Reduce the heat, cover and let it simmer for half an hour.

 

3. In the meantime, prepare the bulgur by adding 2 cups of vegetable stock to one cup of bulgur, stir together, add the oregano and cinnamon and mix through. Keep on a low heat, cover and let it cook for 15 – 20 minutes, stirring occasionally.

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