AuthorLife and Health NetworkBulgur is a quick-cooking type of whole wheat, commonly used in Middle Eastern cooking, that has been cleaned, parboiled, dried and ground. This ground bulgur “meat” is a wonderful stand-in for ground beef in dishes like tacos, chili, casseroles, and “meat” sauces. One tip: It works especially well in our Corn & Green Chile Enchiladas. If taco seasoning isn’t for you, try mixing in another of your favorite seasonings!
Ingredients
Instructions
Preheat oven to 300°F.
Place bulgur wheat in a saucepan. Process the remaining ingredients (water, walnuts, onion, garlic, McKay’s Seasoning, salt) in a high-speed blender until smooth, then pour over the bulgur wheat. Cook over low heat for about 5 minutes, stirring frequently, while simmering. Turn off the heat and let it stand for about 20 minutes.
Spread evenly on a baking sheet covered with parchment paper and bake for about 1 hour, or until the burger is mostly dry. When done cooking, remove from oven and let it sit for about 30 minutes, then crumble it with your fingers. Since this recipe makes a large amount, place the desired portion in a skillet, then add water and seasoning for flavor.
Tip: Freeze the remaining bulgur in sandwich bags. When ready to use, heat the bulgur meat in a skillet, adding water and desired seasoning.
Serving Size ¼ cup Servings 24 * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 300°F.
Place bulgur wheat in a saucepan. Process the remaining ingredients (water, walnuts, onion, garlic, McKay’s Seasoning, salt) in a high-speed blender until smooth, then pour over the bulgur wheat. Cook over low heat for about 5 minutes, stirring frequently, while simmering. Turn off the heat and let it stand for about 20 minutes.
Spread evenly on a baking sheet covered with parchment paper and bake for about 1 hour, or until the burger is mostly dry. When done cooking, remove from oven and let it sit for about 30 minutes, then crumble it with your fingers. Since this recipe makes a large amount, place the desired portion in a skillet, then add water and seasoning for flavor.
Tip: Freeze the remaining bulgur in sandwich bags. When ready to use, heat the bulgur meat in a skillet, adding water and desired seasoning.
Great Recipe, I use it for tacos, and chili. for the chili if you put it in without re-hydrating it and it soaks up some of the excess fluid and some of the flavor.
For those who cannot use Bulgar Wheat, an alternative that might help would be using Oat Groats or Steel Cut Oats…it has about the same texture as the Bulgar Wheat, though of course not the same nutrition profile. Blessings!