Coloured Bulgour

1 comment

A chilly idea … and very summery!

250 gr bulgour
1 package of red tofu
1 or 2 vegetable sausages (soy or seitan)
2 small zucchini
1 carrot
1 / 2 can of sweet corn
1 clove garlic, grated or cut into two
whole pine nuts
walnuts and almonds, in pieces
1 tablespoon of tahini
oregano, thyme, marjoram, mint and basil, fresh
soy sauce
extra virgin olive oil
1 / 2 teaspoon of toasted sesame oil (optional, since you cannot find it everywhere)

Cook the bulgour in boiling salted water (twice the volume of bulgour) for 10 min.
Meanwhile, cut vegetables, tofu and sausage into small pieces and combine all ingredients in a bowl. Leave it there a few minutes.
When the boulgour is done, pour it into the bowl, add oil and soy sauce, let it cool and serve cool or at room temperature.
Nothing could be easier for a light lunch… and flavoured of summer!

Chef: ACE from VeganBlog

  1. heidi 6 July 2011 at 13:31

    so summery and coloured indeed! I like the idea of adding tahine, gives a dlicious hint of creaminess

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network