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Bulghur Pilaf, Mock Lamb (P, TNT)
Source: My mother, Ruth Shapiro
Serves: 6

32oz. wheat meat, otherwise known as seitan (or any chicken-like flavor soy-based meat substitute)
1-1/2 cup bulghur/bulgur/burghul wheat (raw)
2 cups drained canned Italian style tomatoes
1 lb. sliced mushrooms
1 cup chopped onions
2 tbsp. olive oil
1 to 1-1/2 tsp. salt (or to taste)
1/2 tsp. black pepper
3 cloves garlic chopped
3/4 to 1 tsp. basil
3/4 to 1 tsp. oregano
1 bay leaf

Sauté or brown in oil onions, mushrooms and spices, then seitan (or protein substitute), add tomatoes. Cook over low heat for 20 minutes.

Rinse bulghur, squeeze excess water and add to onion mushroom tomato spice mixture. Remove bay leaf, cook final mixture at low heat until all liquid is absorbed.

Serve with tossed salad and crusty bread as a main vegetarian dish.

Poster's Notes: This recipe can be used with lamb as well.

I use something called wheat meat which I purchase at our natural food store--it comes in plastic bags here but in the States often comes in containers or little boxes. You can use any textured meat substitute you desire. There used to be a canned product made by Worthington vegetarian meats - we used all different flavors at the time - (mock fish, chicken nugget).

In Calgary we can only find the wheat meat product - everything seems to work well with this recipe - so feel free to be creative with your favorite meat substitute.

Spice amounts are not set in stone - feel free to use less or more salt basil and oregano if desired.

Posted by Meira Saks

Nutritional Info Per Serving: N/A