YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 bell peppers, sliced
- 1 big head broccoli
- 2 cloves garlic, minced
- 150 ml white wine vinegar
- 1 cup bulgur
- 1 ts coriander seeds
- 1 ts cumin seeds
- 1 bunch fresh parsley, chopped
- 2x 4 tbs olive oil
- of a half lemon lemon juice
- to taste salt, pepper
- 4 bell peppers, sliced
- 1 big head broccoli
- 2 cloves garlic, minced
- 150 ml white wine vinegar
- 1 cup bulgur
- 1 ts coriander seeds
- 1 ts cumin seeds
- 1 bunch fresh parsley, chopped
- 2x 4 tbs olive oil
- of a half lemon lemon juice
- to taste salt, pepper
Directions
1. Pre-heat the over to 200 Celsius degree. Line a baking sheet with parchment paper.
2. Slice up the bell peppers and place them on the paper. Drizzle 5 tbs olive oil over them and coat them using your hands. Sprinkle them with salt, pepper and the minced garlic.
3. Roast them until they are tender and little dark in spots, for about 20 minutes.
4. When ready place them in a bowl, mix with coriander and cumin seeds, lemon juice, parsley and white wine vinegar. Set aside.
5. In a pan start to boil 2 cups of salted water and place the bulgur in it when it starts to boil. Remove from heat and cover. Let it rest until serving.
6. Meanwhile prepare your broccoli, cut it into smaller peaces. In a pan heat up the remaining olive oil and sauté the broccoli flowers over high heat for a few minutes. Then turn off the heat, add a little water and cover the pan, leaving the broccoli to soften. Add salt and pepper to taste. 7. When broccoli is fork tender, mix it in the bulgur. Season with parsley, lemon juice and a tiny dash of olive oil. Serve it with the bell peppers on top.
Vegan Hungarian Mushroom Ragu With Peas
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Photo: Imola Toth
