Veggie No-Chicken Bulgur Bowl
with cranberries, yogurt sauce & courgette- Tarwe
- Soja
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Soja
- May contain traces of allergens
- Selderij
- Sesamzaad
- Pinda's
- Noten
These plant-based chicken pieces not only have the texture of real meat, but also the same essential nutrients: protein, iron and vitamin B12!
Ingredients
75 g
Bulgur
(Contains: Soja, May contain traces of allergens, Tarwe)
80 g
Vegan chicken pieces
(Contains: Soja)
½ piece
Courgette
1 piece
Tomato
5 g
Fresh flat leaf parsley & mint
(Contains: Selderij, May contain traces of allergens)
20 g
Dried cranberries
(Contains: Sesamzaad, Pinda's, Noten, May contain traces of allergens)
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Middle Eastern spice mix
10 g
Salted almonds
(Contains: Noten, Sesamzaad, May contain traces of allergens, Amandelnoten, Pinda's)
¼ piece
Lemon
½ piece
Romano pepper
25 g
Chopped onion
1 piece
Garlic
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
150 milliliters
Water
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
- Cook the bulgur for 10 - 12 minutes over medium heat, covered.
- Fluff through the bulgur with a fork and then set aside.
- Meanwhile, crush or mince the garlic. Slice the courgette into thin crescents. Dice the tomato and the Romano pepper. Cut the lemon into eight wedges.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette and Romano pepper with the garlic and onion for 8 - 10 minutes. Season to taste with salt and pepper.
- Finely chop the fresh herbs and transfer half to a small bowl. Add the yogurt and mix well to combine, seasoning to taste with salt and pepper.
- In a salad bowl, combine the tomato with the dried cranberries and the rest of the fresh herbs.
- Heat a drizzle of olive oil in another frying pan over high heat and fry the veggie chicken for 4 minutes until evenly browned.
- Reduce the heat to medium-high and add the honey and Middle Eastern spices, then fry for 1 - 2 more minutes.
- Transfer the bulgur, Romano pepper and courgette to the salad bowl and mix well to combine.
- To the salad bowl, add the juice of 1 lemon wedge per person and extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the bulgur in bowls and top with the veggie chicken.
- Drizzle with the yogurt sauce and garnish with the almonds. Serve with the rest of the lemon wedges alongside.
