If you generally eat a healthy, wholesome and varied diet, you will be able to survive sweet and not-so-healthy temptations without any problems.
And the great thing is that it tastes really good - hot and cold 🙂
Ingredients for 4 portions
- 1 cup bulgur
- 2 cups vegetable stock
- 200 g smoked tofu, finely diced
- 2 tbsp soy sauce (e.g. tamari)
- 300 g soya shreds
- 1 onion, finely diced
- 1 clove of garlic, finely diced
- 1 small courgette, cut into half moons
- 1 handful of runner beans, washed and cut into bite-sized pieces
- 300 g fresh spinach leaves, or defrosted frozen
- 1 jar of chickpeas, drained and rinsed with water
- 1 jar of sweetcorn
- 1 tin of brown lentils
- 4 tbsp tomato puree
- 4-5 tbsp Arabic spice mix Baharat*
- ½ tbsp turmeric
- Salt and pepper
- some plant milk
- Frying oil
* Baharat is an Arabic spice mixture of paprika, pepper, cinnamon, coriander, cumin, nutmeg, cloves and cardamom, so you can also flavour with the individual spices.
Preparation
Cook the bulgur with the vegetable stock for approx. 10 mins until it is soft but still has a bite.
Meanwhile, fry the smoked tofu with a little frying oil in a small pan until crispy. Deglaze with the soya sauce, fry briefly and then put to one side.
Leave the soya noodles to soak according to the pack instructions and then fry in a pan with a little frying oil. Also put to one side.
Heat some frying oil in a large pan. Fry the onions in it, add the garlic and fry briefly. Add the courgette and runner beans and sauté. Add the spinach and mix in.
Now add the cooked bulgur, chickpeas, sweetcorn, brown lentils, diced smoked tofu and soya shreds, mix everything together and heat briefly.
Season to taste with tomato puree, baharat, turmeric, salt and pepper. Add enough plant-based milk and stock until the mixture is pleasantly creamy.
Tip: the whole thing even tastes great cold as a kind of salad!
Enjoy the flavour!
Your Katinka