bulghur "meat"balls with fresh vegetable sauc

Categories
Vegetarian
Main dish
Yield
5 servings
MeasureIngredient
1 cup Bulghur wheat; cooked
½ cup Bread crumbs, whole wheat
12 ounces Tofu, soft
½ teaspoon Salt
1 teaspoon Soy sauce
¼ cup Onions, green; chopped
¼ teaspoon Coriander, ground
¼ teaspoon Thyme leaves; dried
1¾ cup Apple juice, divided
1 cup Vegetable stock
1 cup Carrots; sliced
1 cup Bell pepper, green; cut in 1/4-inch strips
4 teaspoons Cornstarch
½ teaspoon Ground pepper
2½ cup Rice; hot, cooked

Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1½-inch balls.

Bake on

a cookie sheet sprayed with vegetable spray for 10 minutes on each side.

In a large skillet over medium-high heat, combine vegetable stock and 1 ⅓ c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl.

combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well. To serve, spoon hot cooked rice onto large platter; place bulghur "meat"balls on rice and pour hot vegetable mixture over "meat"balls.

Recipe by Dianne Smith.

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