Spicy bulgur vegetable stir-fry

Ingredients for 4 servings:

• 200 g bulgur
• 1 tsp vegetable stock powder
• 200 g smoked tofu
• 1 large bell pepper(s)
• 1 large zucchini
• 1 eggplant(s)
• 2 carrots
• 2 garlic cloves
• 200 g leaf spinach, frozen
• 1 large onion(s)
• 1 tbsp tomato paste
• 1 tbsp chili paste
• 200 ml vegetable stock
• salt and pepper
• Parsley
• cumin
• Paprika powder, sweet
• Spice mix (meat and gyro seasoning)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Cook the bulgur with 2 parts water and the vegetable stock. Dice the smoked tofu and eggplant, cut the zucchini into half-moons, chunk the bell pepper and garlic, and slice the carrots. Dice the onion and fry it in a little oil (I like to use rapeseed oil) in a deep pan or large pot. Add the tomato paste and continue frying until the onion is translucent. Then add all the vegetables and the tofu. Cover and cook on medium heat for 5 minutes. Add the vegetable stock and chili paste. Season to taste, then cover and cook for another 10 minutes. Finally, add the bulgur, mix, and let it stand for a while. Adjust the seasoning if necessary.