Roast Vegetable and Bulgur Wheat with Vegan Greek Cheese

A simple and delicious supper dish that will give you leftovers for lunch the next day!

5 from 63 votes

Course: Main Course

Cuisine: British

Diet: Vegan

Keyword: Easy Supper, Vegan Supper

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: people

Calories: 322kcal

Author: Freya

250 g Bulgur Wheat or cous cous
400 g Assorted Veg for roasting (onion, tomatoes, courgette, peppers) I like to buy supermarket ready prepped trays
2 tablespoon Olive Oil
2 tablespoon Spice Mix (I like Cajun)
Salt and Pepper
1 Vegetable Stock Cube (or 1 tablespoon stock powder)
100 g Vegan Greek Cheese
2 tablespoon Pine Nuts toasted
1 bunch Spring Onions chopped (or fresh chives)
1 lemon juice

In a large roasting tin, pour the olive oil and mix with a couple of tablespoons of your spice mix. Place in the hot oven whilst you chop the vegetables.
Toss the vegetables into the hot, spicy oil, season with a little salt and pepper (if you feel your mix isn't that salty) and roast until tender. This can take between 30-40 minutes, depending on the vegetables used.
Whilst the veg is roasting, prepare the Bulgur Wheat. I add the bulgar to a large bowl, crumble over the stock cube and just cover with boiling water, then clingfilm.
Once the Bulgur or Cous Cous is fluffed and has absorbed all the stock, tip then deliciously roasted and slightly charred in places vegetables over the top and toss gently with a fork.
Pour the juices from the roasting pan over the bulgur, then crumble over the feta. Give a final, all amalgamating forking, sprinkle over some chopped spring onions, toasted pine nuts and parsley (or herbs of your choice), give a spritz of lemon juice to brighten up all the flavours.

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