Sesame Kohlrabi salad
with vegan chicken
Bulgur is gemaakt van gebroken tarwekorrels die eerst gestoomd en gedroogd worden. Het resultaat is een volkoren product vol vezels, ijzer en B-vitaminen.
Labels:
Extra groente
•Bron van vezels
•Plantaardig
Allergenen:
Soja
•Selderij
•Mosterd
•Tarwe
•Gluten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd25 minuten
oventijd25 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ stuk(s)
Koolrabi
½ stuk(s)
Wortel
80 gram
Vegan kipstukjes
(Bevat: Soja)
½ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
½ stuk(s)
Rode peper
½ stuk(s)
Limoen
75 gram
Bulgur
(Bevat: Tarwe, Gluten Kan bevatten: Soja)
90 ml
Kokosmelk
100 gram
Spinazie
¼ zakje(s)
Gele currykruiden
Zelf toevoegen
1 el
Olijfolie
½ stuk(s)
Zoutarm paddenstoelen- of groentebouillonblokje
1 tl
[Zoutarme] sojasaus
½ el
Water
Benodigdheden
•Pan
•Wok of hapjespan
•Hapjespan
Instructies
1
- Slice the carrot in thin crescents and the onion into half rings.
- Peel the kohlrabi and cut into thin matchsticks. Set aside a quarter of the kohlrabi for later use.
- Transfer the bulgur to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount). Bring to a boil and cook the bulgur for 10 minutes, or until done. Drain and set aside.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Bloom the curry powder and the yellow curry spices for 1 min.
- Add the carrot and onion and fry for 2 - 3 minutes.
- Deseed and finely chop the chilli pepper* and crush or mince the garlic.
- Add both to the wok and fry for 1 minute, then add the kohlrabi and fry for 2 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the veggie chicken for 4 minutes until lightly browned, then stir in the water (see pantry for amount).
- Fry for 1 more minute until the water has evaporated, then transfer to the vegetables, along with the coconut milk and soy sauce.
- Simmer for 2 - 3 minutes.
- Meanwhile, quarter the lime.
4
- Gradually stir the spinach into the curry. Allow to wilt and reduce, then squeeze a quarter lime per person directly into the curry.
- Serve the bulgur in bowls, topped with the curry and the reserved kohlrabi.
- Serve the rest of the lime wedges alongside.
