Bulgur Wheat Veggie Patties

This is one of my favorite recipes, full of flavor with wonderful ingredients and packed with nutrients. This veggie patty is an excellent choice for vegans and also recommended to those who care about their health without giving up tasty food. It’s rich in fiber, low in fat and calories without any preservatives.  If you are trying to lose some weight but you don’t want to drastically change your diet, this is a perfect option. It fills you up without overwhelming you and leaving you satisfied. Most importantly it is delicious! Veggie burgers not only satisfy your hunger and help maintain a healthy weight, but can also help prevent diseases like colon cancer because of the high amount of fiber. Fiber is beneficial for the colon and heart.  This is also a great source of protein and iron. Give it a try! bulgur wheat veggie patties - world gluttony

Bulgur Wheat Veggie Patties
Number of People: 4
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  1. 2 cups sliced shiitake mushrooms
  2. 3 celery stalks
  3. 1 leek (chopped)
  4. 4 pieces sundried tomatoes
  5. 1 red pepper (small diced)
  6. 1 small shallot (small diced)
  7. 5 stems parsley (chop them all including both leaves and stem)
  8. 1 eggplant
  9. 1 cup toasted rolled oats
  10. 1/2 tablespoon minced garlic
  11. 3 cups Bulgur wheat
  12. 1/2 cup pine nuts
  13. 3 tablespoon aminos (Braggs) or shoyu sauce
  14. a pinch of cayenne
  15. 1/2 tablespoon sea salt
  16. a pinch black pepper
  17. 2 tablespoon olive oil
  1. Pre heat oven to 350ºF degrees.
  2. Cut the eggplant in half, spread on top the minced garlic and 1 tablespoon of olive oil on each half. Wrap the two halves in aluminum foil and then place them in a baking dish or tray. Bake at 350°F for about 25-30 min.
  3. While the eggplant is baking, rinse the Bulgur wheat place it in a bowl.
  4. Boil 5 cups of water or vegetable stock, pour it into the bowl with the Bulgur wheat. Wait until the grain absorbs all the liquid.
  5. Prepare a soffritto with the shallot, red pepper, dried tomatoes, celery, leeks, olive oil; cook in frying pan on low heat for 7-10 minutes until the mixture is soft and golden brown color. The set to the side. Toast oats in a pan set at the side.
  6. Once the eggplant is ready wait until it cools down and then scoop the meat, discard the skin.
  7. In a food processor mix the bulgur wheat, pine nuts and shopped parsley until you get a dough or paste like consistence.
  8. Add the rest of the ingredients and mix with your hands.
  9. Make the patty and cook in a pan with a few drops of olive oil.
  10. Serve topped with sauerkraut and and sided with a salad.
World Gluttony http://www.worldgluttony.com/
My culinary training started at a young age by helping mum and nan, the best teachers. After many years of cooking for family and friends I started to work with some great chefs that NYC offers. I then enrolled in the Natural Gourmet Institute’s Chef Training Program combining passion for good food, international cuisines and interest in health and well being.

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