Bulgur and carrot roast

Ingredients for 4 servings:

• 250 g bulgur
• 500 ml vegetable stock
• 250 g carrot(s)
• 1 onion(s)
• 2 tbsp oil
• 3 tbsp soy flour or chickpea flour
• e.g. salt and pepper
• nutmeg
• 1 tbsp herbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

vegan – also suitable for patties

Cook the bulgur in the vegetable broth for about 15 minutes, until it’s completely dry and cooked through. Meanwhile, peel and finely dice the onion, and trim and finely grate the carrots. Heat the oil in a pan. Briefly sauté the onions, then add the grated carrots and sauté for about 3 more minutes. Transfer to a bowl and add the bulgur. Sprinkle the flour and spices over it and mix everything thoroughly. Then stir in the herbs. Form the mixture into a loaf on a baking sheet lined with baking paper and bake in a preheated oven at 180°C for 50-60 minutes.