Healthy Bulgur & Chickpea Bowl with vegan feta
Packed with vitamins, this delicious bowl of cooked bulgur, steamed spinach, red chard and chickpeas is topped with lime hummus & homemade vegan feta. A tasty vegan lunch recipe.
Ingredients
For the vegan feta (alternatively: see tip)
For the bowls
Preparation
Step 1
For the vegan feta, cut the tofu into cubes and mix with the finely chopped garlic and the remaining ingredients for the marinade. Refrigerate until needed.
Step 2
Prepare the bulgur wheat according to the instructions on the package. Cut the chard into strips and sauté in 1 tsp each of heated sesame oil. Repeat with the spinach.
Step 3
To make the sauce, puree 150 g chickpeas with some lime zest, a little lime juice to taste and the coconut milk, heat, then add the tahini, soy sauce, pepper and turmeric.
Step 4
Fry the remaining chickpeas in 1 tsp heated sesame oil for about 2 minutes.
Step 5
Arrange the bulgur with the spinach, chard and remaining chickpeas and vegan feta in bowls, drizzle with the warm chickpea sauce and serve.
Tips
The vegan feta tastes even more flavourful if it has been marinated for several hours.
Use smoked tofu instead of the vegan feta and marinate with a little Kikkoman soy sauce.
Optional extra topping - kale chips! Simply tear 300 g of cleaned kale into pieces, mix with a seasoning of 3 tbsp olive oil, 1 tbsp tahini, some salt, spread on baking sheets lined with baking paper and bake in a preheated oven at 110°C for 30-35 minutes until crispy. In between open the oven door so that the steam can escape - this way the kale chips become wonderfully crispy. Otherwise, simply extend the baking time slightly and turn the chips in between.
Recipe-ID: 1046
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For the vegan feta, cut the tofu into cubes and mix with the finely chopped garlic and the remaining ingredients for the marinade. Refrigerate until needed.
Prepare the bulgur wheat according to the instructions on the package. Cut the chard into strips and sauté in 1 tsp each of heated sesame oil. Repeat with the spinach.
To make the sauce, puree 150 g chickpeas with some lime zest, a little lime juice to taste and the coconut milk, heat, then add the tahini, soy sauce, pepper and turmeric.
Fry the remaining chickpeas in 1 tsp heated sesame oil for about 2 minutes.
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