60 min.
Preparation time
Gaps: no
Total: 60 min.
Servings
Serve: 4 persons
Weight Per Serving: 659g
Price Per Serving: 2.61$
453kcal
Nutrition
Calories: 453kcal
Protein: 17.21%
Fat: 14.02%
Carbs: 68.77%
Ingredients
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 0.5 teaspoon basil
- 0.5 teaspoon basil
- 4 servings pepper black
- 175 g bulgur
- 300 g broad beans drained canned (1 small tin )
- 1 can garbanzo beans drained
- 0.5 teaspoon optional: dill
- 4 garlic clove minced
- 1 juice of lemon
- 1 leek sliced
- 1 lemon grass fresh
- 0.5 teaspoon mint leaves
- 100 g mushrooms sliced
- 100 g mushrooms sliced
- 1 tablespoon olive oil
- 2 onion sliced
- 100 ml red wine
- 1 teaspoon penzey's southwest seasoning italian
- 100 g pkt spinach fresh frozen ( or some cubes)
- 400 ml veggie broth
- 1 tablespoon tomato paste
- 500 g tomatoes chopped (1 tin)
Equipment
- frying pan
- oven
- casserole dish
- aluminum foil
Directions
- Preheat oven to gas mark 4,.In a heavy based pan, heat half the oil and saut the onion and leeks with garlic for 5 minutes.
- Add the spinach until it wilts (if using frozen then add frozen ones and let them melt a bit).
- Add the tinned stuff the seasoning the bulgur wheat, wine vinegar and stock; mix well.Use remaining olive oil to lightly grease a casserole dish.
- Pour mixture into this dish. If using lemongrass, bruise lightly and put in mixture and cover with foil,.
- Bake for 40 minutes. Take out and stir. If not using lemongrass, mix the juice of the lemon into the pilaf at this stage.
- Serve with vegan Parmesan sprinkled over the top and black pepper.
Nutrition Facts
Properties
Nutrition Score
37.87782598708%
Flavonoids
Nutrients percent of daily need