Table of Contents
Vegan and healthy: tomato bulgur with pak choi
Prepared quickly for the office
Our delicious vegan tomato bulgur with pak choi provides you with many important nutrients during your lunch break and keeps you full for a long time. It is rich in fiber and protein, among other things, and contains a lot of iron, magnesium and B vitamins. Pak choi provides plenty of vitamin C and beta-carotene. Together with the other ingredients, you get a quickly prepared, healthy meal. Enjoy without a guilty conscience!
30 minutes
light
Vegan
€ € € €
ingredients
for 4 servings
- salt
- 400 g Bulgur
- 3 tomatoes
- 1 1/2 lemons
- 2 sprigs of parsley
- Flower of Salt
- Pfeffer
- 4 tbsp olive oil
- 4 sprigs of basil
- 4 Baby-Pak Choi
- 2 tbsp peanut oil
- 4 tablespoons sweet and sour sauce
preparation
- Bring 650 ml of salted water to the boil and sprinkle in the bulgur, simmer for 1 minute, remove from the heat, cover and leave to swell for approx. 20 minutes. Then fluff it up with a fork.
- Meanwhile, wash, halve and deseed the tomatoes. Remove the stalks and cut the tomatoes into small cubes. Squeeze the lemons and mix the juice with the olive oil into the tomatoes and season with fleur de sel and pepper. Wash the basil and parsley, shake dry, pluck off the leaves and chop finely. Mix the bulgur, tomatoes and herbs and season to taste.
- Clean and wash the pak choi, cut in half and drain well. Heat the peanut oil in a large pan and sear the pak choi for 2-3 minutes on all sides. Dilute the sweet and sour sauce with 50 ml water and add to the vegetables. Cover and cook over a low to medium heat for approx. 5 minutes until al dente. Arrange on the tomato bulgur.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,218 kJ 530 kcal |
| fat | 16.0 g |
| carbohydrates | 77.0 g |
| protein | 16.0 g |
