Bulgur and Walnut Loaf Recipe

Name: Bulgur and Walnut Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each onions large, chopped; 3 cloves garlic minced; 2 tablespoons vegetable oil; 8 ounces mushrooms sliced; 1 tablespoon rosemary leaves thyme, any fresh herbs, minced; 1 tablespoon soy sauce, tamari; 2 teaspoons vegemite, optional; 1 teaspoon salt and black pepper or to taste; 1 1/2 cups cracked wheat (bulgur); 3 cups water; 8 ounces walnuts finely chopped; 4 each carrots cooked and mashed; 2 tablespoons flour, all-purpose; 1 cup bread crumbs

Servings: persons

1 each onions large, chopped
3 cloves garlic minced
2 tablespoons vegetable oil
8 ounces mushrooms sliced
1 tablespoon rosemary leaves thyme, any fresh herbs, minced
1 tablespoon soy sauce, tamari
2 teaspoons vegemite, optional
1 teaspoon salt and black pepper or to taste
1 1/2 cups cracked wheat (bulgur)
3 cups water
8 ounces walnuts finely chopped
4 each carrots cooked and mashed
2 tablespoons flour, all-purpose
1 cup bread crumbs

1
Saute onion and garlic in oil until soft, then add mushrooms and continue cooking until most of the mushroom liquid has evaporated.
2
Remove from heat and blend in herbs, tamari, vegemite (if using), and salt and pepper to taste.
3
Set aside.
4
In a large, dry, saucepan, toast bulgur over medium heat until it is lightly browned, stirring constantly.
5
Add mushroom mixture and water to bulgur and simmer until liquid is absorbed.
6
Remove from heat and stir in mashed carrots, flour and breadcrumbs.
7
Adjust seasoning if necessary.
8
Turn out mixture into a greased loaf pan, cover with aluminum foil and bake at a moderate temperature for about one hour.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 each onions large, chopped, 3 cloves garlic minced, 2 tablespoons vegetable oil, 8 ounces mushrooms sliced, and more.

Yes, Bulgur and Walnut Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur and Walnut Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions