Vegan bulgur vegetable salad

Ingredients for 2 servings:

• ½ cup bulgur
• ½ tsp vegetable stock powder
• 1 tbsp olive oil
• ¼ broccoli
• ½ zucchini
• 7 mushrooms
• 1 small onion(s)
• 3 tomatoes
• herbal salt
• 2 pinches of sugar
• 2 tbsp Balsamic vinegar, dark
• 1 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

delicious, warm, as a side dish and/or cold as a salad

Boil the bulgur with a cup of water and the vegetable stock for three minutes, then remove from the heat and let it swell for 10-15 minutes. Meanwhile, divide the broccoli into small florets, quarter and slice the zucchini, cut the tomato into small pieces, quarter the mushrooms, and dice the onion. Heat a pan with olive oil and first add the broccoli and mushrooms and fry briefly. Then add the zucchini. Season with herb salt and continue cooking until the vegetables are roughly tender. Then add the sugar and diced tomatoes, and shortly after, deglaze with balsamic vinegar and soy sauce. The tomatoes should cook down a bit, so don’t let the heat get too low. Then mix the vegetables into the cooked bulgur. Season with salt and pepper. Delicious either warm as a side dish or cold as a salad. Tip: If you like, you can make a little extra, as the salad is still delicious the next day.