| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 5 | Servings |
INGREDIENTS
| 1 | c | Bulghur wheat; cooked |
| 1/2 | c | Bread crumbs, whole wheat |
| 12 | oz | Tofu, soft |
| 1/2 | ts | Salt |
| 1 | ts | Soy sauce |
| 1/4 | c | Onions, green; chopped |
| 1/4 | ts | Coriander, ground |
| 1/4 | ts | Thyme leaves; dried |
| 1 3/4 | c | Apple juice, divided |
| 1 | c | Vegetable stock |
| 1 | c | Carrots; sliced |
| 1 | c | Bell pepper, green; cut in 1/4-inch strips |
| 4 | ts | Cornstarch |
| 1/2 | ts | Ground pepper |
| 2 1/2 | c | Rice; hot, cooked |
INSTRUCTIONS
Preheat oven to 350 degrees. Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side. In a large skillet over medium-high heat, combine vegetable stock and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl. combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well. To serve, spoon hot cooked rice onto large platter; place bulghur "meat"balls on rice and pour hot vegetable mixture over "meat"balls. Recipe by Dianne Smith. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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