Autumn is here in all it’s glory and winter is on it’s way …. we are now looking for some warm and hearty food although I am still throwing together a light salad for lunch.
Have you ever tried cracked bulgur wheat? It is surprisingly like soya mince with a lot of texture and a gorgeous earthiness – perfect for a mince stew to go with some mash perhaps and greens? This is a simple recipe I concocted the other day using dried soya mince and bulgur wheat with a teaspoon of coffee! Try it and you will definitely add this to your winter menu.
Ingredients
3 tablespoons medium cracked bulgur wheat
1 cup dried soya mince (I use Neal’s Yard)
2 tablespoons oils
1 onion, sliced
3 cloves garlic, sliced
2 sticks celery, sliced
8-10 baby carrots or 2 medium carrots (slice large carrots)
200 grams button mushrooms (use any sort you prefer)
2 tablespoons soya sauce
1 teaspoon Herbes de Provence or mixed herbs
1 tablespoon tomato puree
1 teaspoon instant coffee
1-2 teaspoons cornflour mixed with a little cold water
Method
- Cook bulgur wheat in 1 cup water on low heat until water is absorbed
- Fry onion and garlic in oil until pale golden
- Add celery, carrots and mushrooms and fry for a few more minutes to release the flavours
- Add 600ml water and bring to boil
- Add cooked bulgur wheat, soya mince, herbs, tomato puree and soya sauce; cover and simmer gently for about 15 minutes
- Add instant coffee and cornflour paste – mix 2 teaspoons of cornflour but use only as much as necessary to thicken gravy
