We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

Vegetable Ragout With Cheesy Bulgur

Vegetable Ragout With Cheesy Bulgur

Rating
4rating out of 5

(269 reviews from our customers)

Prep Time

20 min

Cuisine

Mediterranean

This portobello mushroom, carrot and lentil ragout (vegetable stew) is 3 of your 5-a-day and totally comforting. It's served over cheesy bulgur wheat with fresh basil to garnish. Oh and it's ready in 20 minutes...stew-pendous!

Prep Time

20 min

Cuisine

Mediterranean

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Celery-stick
1 celery stick †
garlic-clove
3 garlic cloves
basil 3.18
10g fresh basil
tomato paste 3.18
2 tbsp rich tomato paste †
Cheddar-cheese
40g Irish mature cheddar †
Hendersons-relish
2 tbsp Henderson's relish
Q brown sauce
20g quintessential brown sause †
Vegetable-stock-cube
1 vegetable stock cube †
portobello-mushrooms
150g portobello mushrooms
Brown-lentils
1 tin of lentils
Carrot
100g carrots
bulgur-wheat
150g pilavlik bulgur †
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 celery stick<span class="strong">†</span>
  • 1 garlic clove
  • 10g basil
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 2 tbsp Henderson's Relish
  • 1 brown sauce pot (20g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 130g portobello mushrooms
  • 1 can of lentils (400g)
  • 1 carrot
  • 130g bulgur wheat<span class="strong">†</span>
Typical Values per 100g per serving
Energy 482 kJ
115 kcal
2530 kJ
602 kcal
Fat
of which saturates
2 g
1.1 g
10.7 g
5.7 g
Carbohydrate
of which sugars
17.9 g
2.6 g
94.1 g
13.7 g
Fibre 5 g 26.2 g
Protein 5.8 g 30.3 g
Salt 0.63 g 3.31 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 celery stick
celery
1 garlic clove
garlic
10g basil
basil (100%)
2 tbsp tomato paste
tomatoes (sulphites)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
2 tbsp Henderson's Relish
water, spirit vinegar, sugar, colour-caramel, syrup, salt, tamarinds, acetic acid, cayenne pepper, cloves, saccharin, galic oil, tragacanth & isopropyl alcohol
1 brown sauce pot (20g)
tomato puree, raw cane sugar, cider vinegar, soy sauce (water, soy beans, salt, wheat flour (gluten)), onions dates, tamarind paste, garlic, chillies, sea salt, concentrated lemon juice
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
130g portobello mushrooms
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
1 carrot
carrot
130g bulgur wheat
bulgur (wheat gluten)
Allergens
  • Allergens highlighted by † (celery, sulphites, milk, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Vegetable Ragout With Cheesy Bulgur

Boil a kettle

Peel and slice the carrot[s] down the centre lengthways, then into bite-sized pieces

Slice the celery into bite-size pieces

Peel and slice the onion[s] finely

 

2 Vegetable Ragout With Cheesy Bulgur

Heat a large, wide-based pan with a matching lid (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Once hot, add the carrot, celery and onion and cook, covered, for 4-6 min or until softened slightly

3 Vegetable Ragout With Cheesy Bulgur

Meanwhile, add the bulgur to a pot with plenty of boiled water (the same as you would for pasta) and a pinch of salt and cook over a high heat for 10-15 min or until tender with a slight bite

Re-boil the kettle for your stock

4 Vegetable Ragout With Cheesy Bulgur

Meanwhile, peel and finely chop (or grate) the garlic

Cut the mushrooms into wedges (see photo)

Add the garlic and the tomato paste to the vegetable pan and cook for 1 min

5 Vegetable Ragout With Cheesy Bulgur

Add the mushrooms to the pan and cook for a further 2-3 min, until beginning to soften

Meanwhile, dissolve the stock cube in 300ml [600ml] boiled water and add it to the pan

Cook for a further 2-3 min or until a sauce forms

6 Vegetable Ragout With Cheesy Bulgur

Drain the lentils, add them to the pan and cook for a final few minutes, until warmed through

Meanwhile, chop the basil finely, including the stalks, keeping the leaves and stalks separate

Grate the cheese

7 Vegetable Ragout With Cheesy Bulgur

Once cooked, drain and return the cooked bulgur to the pot with the grated cheese, basil stems, a large knob of butter, a splash of milk and season with a pinch of salt and pepper

Remove the vegetable ragout from the heat and stir in the Henderson's relish and brown sauce

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the mushroom ragout over the cheesy bulgur

Garnish with the chopped basil leaves

Enjoy!

Share this recipe