Vegan Bulgur Ratatouille Risotto

Ingredients

• 1 tablespoon oil, for frying
• 1 small white onion, finely chopped
• 1 small capsicum, deseeded and diced
• 1 carrot, cut into cubes
• 1 small zucchini, diced
• 1 small eggplant, diced
• 2 tomatoes, diced
• 3 tablespoons tomato paste
• 2 garlic cloves, minced
• 1 teaspoon dry oregano
• 1 teaspoon dry coriander
• salt and pepper, to taste
• 1 tablespoon dairy-free butter
• 1 cup bulgur
• 2-3 cups of water
• fresh rocket leaves, for serving

Method

1. Heat oil in a frying pan over medium heat. Add onions and cook for 3-5 minutes until golden. Add capsicum, carrots, zucchini, eggplant, tomatoes and tomato paste, cook for 10 minutes until vegetables are soft. Add in garlic, species and season to taste, cook for another 2 minutes and set aside.
2. In a separate large frying pan melt butter and add in bulgur. Cook for 1 minute stirring constantly, then add ½ cup of water, cover and let simmer for 7-8 minutes. Continue to add remaining water, stirring constantly, for 8-10 minutes or until liquid is absorbed and bulgur is tender. Add in cooked vegetables, stir to combine and cook for another 3 minutes. Serve warm with fresh rocket leaves and enjoy!