Bulgur Risotto


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 5 mins
Cooking time: 20 mins
Post workout meal
Family friendly

Use a deep pan as bulgur wheat will expand


1 cup bulgur wheat

1 can chickpeas

1 tbsp hemp oil

1 tbsp olive oil

6 garlic cloves

200 g mushrooms

230 g Baby plum tomatoes

190 g Broccoli

100 g frozen peas

15 g wholegrain mustard*

15 g coconut flesh

10 g nutritional yeast

30 g vegan mozzerella

300 g vegan quorn chicken pieces

30 g pumpkin& sunflower seed mix

1 veg stock cube

3 cup water


1.Toast seeds- in preheated oven at 180 for 5 mins
2.Heat oil in pan on meduim heat
3.Add mushrooms, 2-3mins
4.Add crushed garlic, 1 min
Add quorn pieces,2-3min
5.Add bulgur, stock with 3 cups water, chickpeas drained and rinsed, coconut butter, mustard & baby tomatoes
6.Bring to boil & then simmer on low heat for 20 mins
7.Stir in nutritional yeast, seeds & cheese before serving

Serve and Enjoy.