Rinse the bulgur wheat thoroughly under cold running water.
Bring the vegetable stock to a boil in a wide, heavy-bottomed pot.
Add the bulgur and a generous pinch of salt. Stir once.
Reduce heat to low, cover and cook until all liquid is absorbed and bulgur is tender, about 15–20 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Add the vegan butter and fluff with a fork until the butter is melted and distributed evenly.
Fold in the chopped parsley and adjust seasoning to taste.
Serve warm as a base for the stuffed eggplant and other main dishes.
