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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
Diet: Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time: Max 20 min
Calories: 150 - 450 kcal
Type: abril, meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 412kcal
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Ingredients

Rhubarb Sauce

Instructions

  • Rinse the bulgur with cold water until the liquid comes out clean.
  • In a pot bring the soy milk with the bulgur, flax seeds and salt to a boil, then simmer for 10 minutes until soft.
  • Chop the rhubarb into small pieces (around ½ inch or 1 cm).
  • 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.
    A pot with rhubarb topping, a plate of sugar and a pitcher with milk | Hurry The Food Up
  • Add the bulgur to two bowls. Top with rhubarb sauce, chopped almonds. Add more soy milk, if you prefer.
    Someone uses tablespoon to pick up bulgur porridge from a bowl, small plates of toppings around | Hurry The Food Up

Nutrition

Calories: 412kcal | Carbohydrates: 65g | Protein: 16g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 147mg | Potassium: 850mg | Fiber: 16g | Sugar: 14g | Vitamin A: 428IU | Vitamin C: 7mg | Calcium: 351mg | Iron: 3mg