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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Something I whip up for myself at lunch a few days a week. Makes a heaping plate of food! Make sure you use vegan Worcestershire sauce and teriyaki sauce! Ingredients:
3/4 cup salted water |
1/3 cup dry bulgur wheat |
black pepper |
1 cup shredded savoy cabbage |
2 cloves garlic, chopped |
3-4 florets each broccoli and cauliflower, chopped |
1 1-cm slice vidalia onion, diced |
3 white mushrooms, sliced fairly thin |
good pinch of red pepper flakes |
about 2 tsp garlic powder |
1 plum tomato, chopped |
1/4 cup or so low-sodium teriyaki sauce |
few dashes worcestershire sauce |
Directions:
1. Bring salted water to boil in a small pot. Add bulgur wheat and a few cracks of black pepper.
2. Reduce heat and simmer 5 minutes. Cover pot, remove from heat and let stand 20 minutes.
3. Meanwhile, steam cabbage, garlic, broccoli and cauliflower 6 minutes.
4. Heat a large frying pan over high heat, spray with cooking spray.
5. Add onion and saute until golden.
6. Add mushrooms, red pepper flakes and garlic powder and cook, stirring, until everything begins to brown and become very fragrant, about 2-3 minutes.
7. Add tomato and cook another 1-2 minutes.
8. Add steamed veggies and toss together.
9. Pour in teriyaki sauce and Worcestershire, toss through to coat veggies.
10. Add cooked bulgur and stir to combine everything and slightly reduce sauce, 3-4 minutes.
11. Serve immediately.
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