From time to time on my Facebook page, I run a fun group called the ‘Taco Cleanse’. Basically it’s an accountability group to eat healthy meals but turn them into tacos. Healthy tacos! When doing my research, I came across this gem of a recipe which is ‘bulgur wheat vegan chorizo’. It has the texture of ground sausage, has a nice spicy kick and is very versatile!
Bulgur is low in fat, high in minerals like manganese, magnesium and iron, plus it’s a good source of plant-based protein. On top of this, bulgur wheat provides a very good dose of the dietary fiber you need for digestive and heart health — over 25 percent of your daily needs in every one-cup serving!
For a gluten free option, substitute quinoa and reduce the cooking time by about half.
Makes about 4 cups
Ingredients
- 3 cups water
- 1 cup plain tomato puree
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 1 Tablespoon olive oil or safflower oil
- 2 garlic cloves
- 1 jalapeno, seeds removed
- 1/2 yellow onion, coarsely chopped
- 2 tablespoons ground cumin
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups coarse wheat bulgur
Directions
- Puree everything in a blender except the bulgur and set aside.
- Lightly toast the bulgur in a large pot for 1 minute over medium-high heat, stirring constantly. Pour the contents of the blender into the pot and bring it to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes or until bulgur is done and liquid is absorbed.
