Bulgur vegetable pan

Ingredients for 3 servings:

• 250 g bulgur
• 1 tbsp vegetable broth, vegan
• n. B. Boiling water
• 3 m.-sized carrot(s)
• ½ stalk(s) leek
• 2 m.-large shallot(s)
• 1 clove(s) garlic with skin (press firmly once with the back of a knife)
• 2 tbsp vegetable oil or olive oil
• 1 piece(s) celeriac
• 1 m.-large parsley root(s) with green
• 4 dates
• ½ tsp, leveled salt
• Black pepper, freshly ground
• 3 tbsp fresh mixed herbs, including sprouts
• 1 m.-large lemon(s), untreated, grated peel
• ¼ tsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

fast food, our kids love it

Dissolve the vegetable stock in boiling water (according to the package instructions), pour it over the bulgur, and let it simmer for 10 minutes until the liquid is absorbed. Clean and chop the vegetables. Chop the dates. Heat a pan, heat the oil, and gradually add the vegetables to the pan according to the cooking times (shallot, garlic, carrots, parsley root, celery, leek). Sauté everything thoroughly, season, and taste. Finally, add the bulgur, dates, and herbs, and serve. Serve with crispy onions and sweet chili sauce for the kids. Tip: This dish is very versatile. Any vegetables you have on hand can be used. The spices and herbs can also be varied. Bulgur can be substituted for pre-cooked rice or couscous.