From veggie baby recipe book, I've never done veg gravy with it though.
"The texture of bulghar wheat is ideal for a shepherd's pie and adds extra nutrition to this tasty vegetarian version of a nursery favourite. Makes 6-8 portions.
50 g/2 oz bulghar wheat
2 medium courgettes, wiped, trimmed and diced
450 g/1 lb potatoes, peeled and cubed
a little butter and milk, for mashing
1 carrot, peeled and diced
30 ml/2 tablespoons vegetable oil
2 tablespoons chopped fresh parsley
1 onion, finely chopped
200 g/7 oz can chopped tomatoes
1 clove garlic, finely chopped
30 ml/2 tablespoons tomato puree
175 g/6 oz button mushrooms, wiped and quartered
175 ml/6 fl oz vegetable stock
100 g/4 oz Cheddar cheese, grated
Place the bulghar wheat in a bowl, cover with boiling water and leave to stand for 15 minutes, or until the grain has absorbed the liquid. Stir well with a fork to fluff up. Boil the potatoes for about 15 minutes or until tender, drain and mash with a little butter and milk. Heat the oil, add the onion and garlic and fry until softened but not browned. Add the mushrooms, courgettes and carrot and continue frying for 2 minutes. Stir in the parsley, tomatoes, tomato puree and stock. Bring to the boil, cover and simmer until the vegetables are tender, about 15 minutes. Add the soaked bulghar wheat to the vegetables, stir and continue cooking for 5 minutes. Transfer the mixture to a shallow ovenproof dish and spread the mashed potato evenly on top, roughening the surface with a fork. Sprinkle the cheese over the top and bake in an oven preheated to 400°F (200°C) Gas Mark 6 for 30 minutes, or until golden. Serve with vegetarian gravy."