*See notes at the end of this recipe
2 cups bulgur wheat
1 cup water (additional water as needed for cooking)
1 cup tomato juice
1/2 medium onion cut in pieces
1 garlic clove, peeled
1 cup pecans
(Recipe also called for the following ingredients, but I omitted them and it was still fantastic!)
2 Tablespoons Vege-Sal
2 Tablespoons sorghum molasses
2 Tablespoons taco seasoning (for tacos)
Method: place bulgur in a medium to large kettle. Blend all other ingredients in a blender until smooth. Cook over medium heat for 15 minutes, stirring almost continuously, adding a little water as needed so it doesn’t stick or burn.
After 15 minutes, remove from heat and cover with lid for one hour. Use in place of ground beef for any/all recipes.
This freezes well and makes a large batch so one or two batches could make multiple meals.
*I’m trying to lower my cholesterol so I’m avoiding red meat as much as possible right now. I mixed this with sautéed vegetables and made individual Stromboli and pizza rolls. (I also made some with regular ground beef.) This morning I made the same combination of sautéed vegetables and bulgur burger and made a delicious breakfast wrap. This is absolutely the BEST ground beef substitute I’ve had to date. Our entire family was super impressed.
The bulgur burger is in the lower left hand corner. I prepped a few days worth of the wraps!