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A bowl of rhubarb and bulgur porridge, with plates of sugar, chopped almonds, pot with topping and a glass of milk | Hurry The Food Up

Vegan Bulgur Porridge with Sweet Rhubarb

Course: Breakfast
Time: Max 20 min
Calories: 150 - 450 kcal
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 376kcal
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  • Rinse the bulgur with cold water until the liquid comes out clean.
    ⅔ cup bulgur
  • In a pot bring the soy milk with the bulgur and salt to a boil, then simmer for 10 minutes until soft.
    1 ⅓ cup soy milk, ¼ tsp salt
  • Chop the rhubarb into small pieces (around ½ inch or 1 cm).
    6 oz rhubarb
  • In a small pot add the rhubarb, raisins, sugar, cinnamon, baking soda and water. Cook over medium low heat until the rhubarb releases its liquid and makes a syrupy sauce, about 8 minutes.
    1 tbsp raisins, ½ tsp cinnamon, 2 tbsp sugar, ⅛ tsp baking soda, ¼ cup water
  • Add the bulgur to two bowls. Top with rhubarb sauce, chopped almonds. Add more soy milk, if you prefer.
    2 tbsp almonds


Calories: 376kcal | Carbohydrates: 65g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 521mg | Potassium: 796mg | Fiber: 13g | Sugar: 18g | Vitamin A: 711IU | Vitamin C: 19mg | Calcium: 345mg | Iron: 3mg