This is one of the favourites during the retreats & oh so easy to make!
BULGUR WITH SEITAN & CARROTS
200 gram cooked bulgur (cook with 1,5 volume of water to 1 volume of grain)
100 gram seitan or tempeh for gluten free option
1 garlic clove
almonds (roasted lightly in pan & chopped)
soy sauce or coco aminos for gluten free option
pomegranate if in season
Stir fry the chopped carrots together with the leek in olive oil, add salt and let it cook on a low flame for 5 minutes. Separately sautéed the seitan in olive oil, add minced garlic and soy sauce. Mix the bulgur with the seitan and the veggies. Sprinkle with the roasted chopped almond, parsley and pomegranate.