Oriental-inspired vegetable bulgur pan

Ingredients for 2 servings:

• 150 g bulgur
• 300 ml water
• 2 tbsp tomato paste
• 1 large zucchini
• 1 small onion(s)
• 1 spring onion(s)
• 1 m.-sized carrot(s)
• 150 g mushrooms
• 2 m.-large tomato(s)
• a few stalks of parsley, flat
• 1 clove(s) garlic
• Chili flakes or 1 fresh chili pepper
• Coriander powder
• Cumin, ground
• n. B. herbs (e.g. herbs of Provence, thyme)
• some lemon juice
• some mint, dried
• salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious vegan main meal, but also delicious with fish and meat

Dice the onion, slice the spring onion into small rings, and mince the garlic. Quarter the zucchini, carrots, tomatoes, and mushrooms, and chop the parsley not too finely. Heat a small pot with a little oil (e.g., cold-pressed rapeseed oil or a good olive oil) and add the bulgur. Stir well and let it sweat slightly. Deglaze with 300 ml of water (sometimes I add a little vegetable stock or a splash of white wine). Stir, season well with salt, add a few chili flakes, and 2 tablespoons of tomato paste. Simmer over low heat, stirring occasionally. When there’s very little liquid left in the pot, turn off the heat, cover, and let it simmer. Stir occasionally to prevent sticking. Once the bulgur is simmering, heat a large pan with oil. Once it’s nice and hot, add the mushrooms and fry them briefly. When they are lightly browned, reduce the heat slightly and add the diced onion and spring onion, along with half of the crushed garlic, and stir well. Once they are lightly sautéed, add the zucchini and carrot pieces, season lightly with salt and pepper, and sauté. If there isn’t enough liquid, add a few tablespoons of water to the pan. Once the zucchini is translucent, add the tomatoes and 3/4 of the chopped parsley. Stir everything well and continue sautéing until everything is cooked. Now season well: some ground coriander, the cumin, the remaining garlic, and other herbs if desired, e.g., dried herbs de Provence. By now the bulgur should be done. Most of the liquid should be gone (it’s now a kind of porridge) and the bulgur should be cooked (taste it!). Now add the bulgur to the pan with the vegetables and stir well. Season again to taste. Depending on your desired spiciness, add more chili flakes, salt, pepper, a little lemon juice (this gives it the necessary kick), and more cumin. It’s even better if you add some dried mint. Give it a final stir, sprinkle with the remaining parsley, and serve. The quantities given make a main meal for 2 people or 4 servings as a side dish. You can also vary the vegetables: for example, you can use an eggplant instead of a zucchini, or half a zucchini. Bell peppers are also a tasty addition. If you want to spend a little more money, you can also sprinkle toasted pine nuts on top. It goes well with fresh flatbread and a dollop of yogurt, but it also goes perfectly with grilled food.