Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 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.