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587 kcal
20 min.
Recipe for Bulgur with mexican-style soy cutlets
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587 kcal
1 kcal
587
27.9g
15.5g
82.4g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth1× cup (240 g)
- Peppers capsicum red0.75× piece (127.5 g)
- Sweetcorn, canned or frozen0.5× cup (85 g)
- Red kidney beans, canned, re-heated, drained4× tablespoon (60 g)
- Bulgur wheat0.33× cup (49.5 g)
- Soy cutlets1× portion (25 g)
- Parsley, fresh2× tablespoon (12 g)
- Smoked Paprika10× pinch (10 g)
- Olive oil1× tablespoon (10 g)
- Cumin4× pinch (4 g)
- Sweet paprika2× pinch (2 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Bulgur with mexican-style soy cutlets
1. Bring the broth to a boil, then add the bulgur and soy cutlets. Cook for 10 minutes.
2. Meanwhile, dice the bell pepper into small cubes. Drain the beans and corn.
3. Heat olive oil in a pan, then add the vegetables and spices. Mix and let it cook over medium heat for about 5 minutes.
4. After 10 minutes of cooking, remove the soy cutlets and cut them into smaller pieces, about 2 cm long. Add them to the vegetables.
5. Add the bulgur and the remaining broth to the pan. Mix everything and heat for about 2 minutes.
6. Serve the bulgur on a plate and sprinkle with chopped parsley.
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