Ingredients
1 medium onion
Half a packet marinated tofu
2 mushrooms
Half a courgette
Two small peppers (orange and yellow)
Can of mixed beans, rinsed
Bulgur wheat
Vegan bouillon
Preparation
Make up at least 500ml (half a kettle) of vegetable stock using double the usual amount of bouillon.
Chop the onion and fry lightly in ‘good’ oil (flaxseed) in a large saucepan. Add the tofu and fry for a couple of minutes until the tofu starts to brown, then slice the courgette and mushrooms and add. While frying, chop both peppers (any way works, but lengthways gives a striking effect) and add to the pan. Throw in a pinch of chilli powder and cumin, plus coriander if you have any (I didn’t) as well as the rinsed beans; stir vigorously to spread the flavour.
After a few minutes add the stock, bring to the boil and reduce to a simmer. Add bulgur wheat and stir frequently for about 15 minutes, or until it has a risotto-like consistency. The end product is a nourishing, warming, low-GI, vegan dish that will make at least 2 servings and tastes great cold :)
