Vegetable Ragout With Cheesy Bulgur

Vegetable Ragout With Cheesy Bulgur

Rating
4.00rating out of 5

(269 reviews from our customers)

Prep Time

20 min

Cuisine

Mediterranean

Use within

6-7 days

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

Use within

6-7 days

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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!

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 130g bulgur wheat<span class="strong">†</span>
  • 1 can of lentils
  • 130g portobello mushrooms
  • 1 garlic clove
  • 20g brown sauce<span class="strong">†</span>
  • 1 red onion
  • 2 tbsp tomato paste<span class="strong">†</span>
  • 40g mature cheddar<span class="strong">†</span>
  • 1 carrot
  • 2 tbsp Henderson's Relish
  • vegetable stock pot<span class="strong">†</span>
  • 1 celery stick<span class="strong">†</span>
  • 10g basil
Typical Values per 100g per serving
Energy 496 kJ
118 kcal
2213 kJ
526 kcal
Fat
of which saturates
2.2 g
1.1 g
9.6 g
4.9 g
Carbohydrate
of which sugars
18.9 g
3.1 g
84.4 g
13.8 g
Fibre 4.8 g 21.3 g
Protein 5.8 g 25.9 g
Salt 0.73 g 3.25 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
130g bulgur wheat
wheat (gluten)
1 can of lentils
lentils, water, salt, ascorbic acid
130g portobello mushrooms
1 garlic clove
20g brown sauce
tomato puree, raw cane sugar, cider vinegar, soy sauce (water, soy beans, salt, wheat flour), onions dates, tamarind paste, garlic, chillies, sea salt, concentrated lemon juice
1 red onion
2 tbsp tomato paste
tomatoes (sulphites)
40g mature cheddar
pasteurised cows milk, salt, starter culture, vegetarian rennet
1 carrot
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
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
1 celery stick
celery
10g basil
Allergens
  • Allergens highlighted by † (wheat, soy, sulphites, milk, celery)

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

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Serve the mushroom ragout over the cheesy bulgur

Garnish with the chopped basil leaves

Enjoy!

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