Leftover tabbouleh sandwiches: Spread wrap with hummus, layer of tabbouleh, sweet pickle relish, thinly sliced cucumbers, and some lettuce. Makes a quick sandwich. Cookbook: Everything Vegan by Jolinda Hackett. Ingredients: 1 1/4 cup boiling water 1 cup bulgur 3 Tbl olive oil 1/4 cup lemon juice 1 tsp garlic powder sea salt to taste black … [Read more…]
This is a recipe for making your own meat crumbles. You can also swap out the seasoning for chili powder for chili or taco seasoning for tacos. Ingredients: 1 cup bulgur wheat 1 1/4 cups water 1/2 cup walnuts, ground 1 Tbl dried onion flakes 1/2 tsp garlic powder 1 Tbl nutritional yeast 1/2 tsp … [Read more…]
Cookbook: Supermarket Vegan by Donna Klein Ingredients: 4 Tbl olive oil 1/2 cup onion, chopped 1 cup bulgur 2 large garlic cloves, minced 1 14.5 ounce can stewed tomatoes, juices included 1 1/2 cup water, plus additional if necessary 1 tsp salt, or to taste black pepper to taste 1/2 cup mint, chopped 1/4 cup … [Read more…]
These meatless veggie balls are perfect with Marinara sauce on hot sub sandwiches. Cookbook: Plant Pure Nation by Kim Campbell Ingredients: 1/2 cup bulgur 1 cup water 1 onion, diced 1 celery stalk, dices 1/2 cup walnuts, chopped fine 1 14 ounce block extra-frim tofu, drained 1 Tbl tamari 1 1/2 c whole wheat bread … [Read more…]
Honeydew or mango can replace the cantaloupe, if desired. For an even sweeter salad, add up to 2 tablespoons of raisins, currants, or chopped dried apricots. Cookbook: Supermarket Vegan by Donna Klein Ingredients: 3/4 cup orange juice 2 Tbl lemon juice 2 Tbl water 1 cup fine-grain bulgur 2 Tbl olive oil 1 Tbl red … [Read more…]