The Bulgur Salad is currently one of our favourite recipes, so we wanted to share this with you
as our first online recipe. It's also easy and quick to prepare.
It can be a hot meal when eaten directly after preparation. Or you can put it into the refrigerator for about an hour and let it cool down to serve it as a cool dish (more like a real salad).
If you made more than what was needed for a meal, you can just put it into the fridge again and it will stay fresh for about 2-3 days if kept cool.
Let's get started with the ...
Some Notes on the ingredients: Make sure to use a vegetable stock, as the bulgur should not taste like meat. If you like to add meat and its taste you can do so later by adding meat strips. We prefer vegetable stock of "Seitenbacher". We are also very picky about the curry paste we use. We only use "Panang" style curry paste. You can buy it online, just google for it. As for the mayonnaise we mostly use the vegan mayonnaise from Edeka as it fits our taste perfectly. You may want to try out different ingredients to find the perfect ones for you.
Put the bulgur into a pot. Most packages of bulgur come with 500mg, so just take half a package or use a scale.
Now fill 500ml of water into a measuring jug. Add double the amount of vegetable stock for 500ml water in. Also add the tablespoon of curry paste. Mix it all up and then put it into the pot with the bulgur.
Let the bulgur boil and then keep cooking it at a low temperature. Stir it occasionally so it won't stick to the bottom. After about 10 minutes it should be ready. You can verify that by checking that the water is almost gone.
While waiting for the bulgur, prepare the vegetables. Wash and clean up your vegetables before preparing them. The cucumber can be cut in half and then sliced. Remove the green core part of the tomatoes and slice them, too. The green onions can be easily cut with a food scissor or a knife if you prefer that. The normal onions of course need to be peeled before dicing them. Finally put everything into a big bowl.
This step is optional. If you like to add some form of meat to the salad
you can add some vegan meat strips or chicken meat strips to the bulgur salad.
Put the meat strips into a frying pan with some oil and fry them at high temperature to make them crispy.
Season the meat strips with salt and garlic when they are almost ready. Use fresh garlic if possible as it will taste better than minced garlic. If you are in a hurry or don't have any fresh garlic at hand, you can of course revert to using minced garlic.
We prefer using vegan meat strips for this recipe since we are quite used to it and like the way they fit into the meal. Chicken meat strips will also taste very good in this, but we recommend using only about 250g of chicken and not the complete 500g a usual package contains. Other meat is not recommended as it will not fit the overall taste of the meal.
Everything should be ready to mix together now. Add the boiled bulgur to the bowl with the vegetables.
If you chose to add in the vegan meat strips also put them into the bowl. Finally add the tube of tomato puree
and the glass of vegan mayonnaise.
Now stir everything up for about two minutes. Make sure the tomato puree and mayonnaise are well spread. If you want it to be a cold meal you can put it into the fridge for about an hour before eating.
And that's it! All we have left to say is:
Bon Appétit =)