Bulgur Risotto
Dinner
Use a deep pan as bulgur wheat will expand
Ingredients
1 cup bulgur wheat
1 can chickpeas
1 tbsp hemp oil
1 tbsp olive oil
6 garlic cloves
200 g mushrooms
230 g Baby plum tomatoes
190 g Broccoli
100 g frozen peas
15 g wholegrain mustard*
15 g coconut flesh
10 g nutritional yeast
30 g vegan mozzerella
300 g vegan quorn chicken pieces
30 g pumpkin& sunflower seed mix
1 veg stock cube
3 cup water
Directions
1.Toast seeds- in preheated oven at 180 for 5 mins
2.Heat oil in pan on meduim heat
3.Add mushrooms, 2-3mins
4.Add crushed garlic, 1 min
Add quorn pieces,2-3min
5.Add bulgur, stock with 3 cups water, chickpeas drained and rinsed, coconut butter, mustard & baby tomatoes
6.Bring to boil & then simmer on low heat for 20 mins
7.Stir in nutritional yeast, seeds & cheese before serving