This recipe actually originates from back in the summer…but the reason I have not been able to bring it to you until now is quite simple we lost the recipe! However I have now managed to track it down, you can find the original recipe here, the original recipe uses just courgettes so you could use courgettes if you have no pattypan sqaush
So to back track a little….One balmy evening a month or two ago, just as I was debating what to cook for dinner that my mum and sister would also enjoy… when mum came up with a plan of her own. The baby patty pan squash that had been steadily growing down at the bottom of the garden had reached their ready to eat stage. Having come across a recipe leaflet in her recently delivered veg box, the idea for a pattypan squash and courgette combo took hold.
The recipe that she opted for (link above)was naturally vegan if vet stock was used, and so with no subs required so it was clearly the obvious choice. I will note for the record that this recipe is based on using bulgar wheat which is not gluten free, but I am including it here for those who enjoy bulgar wheat and also since I think quinoa would also be a great GF alternative and could be used in exactly the same way.
The delicately seasoned dish really helped the flavours of the patty pan squash to shine and combined with courgette and broad beans also from the garden this is the perfect home-grown meal to use up the last of summers garden offerings .
Recipe: patty pan with bulgarwheat
1 small onion, finely chopped
Approx. 3 small pattypan and 1-2 courgettes (400-500g) sliced
2 cloves garlic, crushed
200-300g shelled broad beans (about 500-800g weight with pods)
200g bulgur wheat
350-400ml hot vegetable stock
1 tbsp olive oil + 1 tbsp for courgettes + 1 tbsp for dressing
juice of ½-1 lemon, to taste
handful mint leaves roughly chopped
Fry the onion in the 2 tbsp oil until soft. Add the bulgur wheat and fry for about 2 mins more, then carefully add the hot stock and stir well. Turn the heat to low, partially cover the pan and leave to simmer for 15 mins or so, stirring occasionally until cooked. Meanwhile, fry the sliced pattypan and chopped garlic in another pan in 1 tbsp olive oil on a medium heat, stirring occasionally.
The pattypan are ready when they are tender and lightly caramelised. In a third, small pan cover the shelled broad beans with water, bring to the boil and simmer for 3 mins or until the beans are cooked. Drain into a sieve or colander and run the beans under cold water.
When the bulgur wheat, pattypan and beans are all ready combine them and add a final drizzle of tbsp olive oil, the lemon juice to taste, the mint, salt and plenty of ground black pepper.
We served with a corn cob on the side.
What Vegan MOFO means to me.
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.