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Yummy bulgur salad

This is one of the favourites during the retreats & oh so easy to make!


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

3 carrots

1 leek

1 garlic clove

olive oil

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.

Enjoy :-)

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