| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian , Veg1 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 6 |
oz |
Mixed vegetables; diced (eg. celery, |
|
|
; peppers, sweet |
|
|
; potato) |
| 1 |
|
8 ounces tin red kidney beans |
| 1 |
|
Clove garlic; crushed |
| 2 |
ts |
Chilli powder |
| 10 |
oz |
Chopped tinned tomatoes |
| 1 |
tb |
Tomato pur.e |
| 1/2 |
pt |
Vegetable stock |
| 2 |
oz |
Bulgar wheat |
| 1 |
tb |
Chopped fresh basil/parsley; (or 1 1/2tbsp if |
|
|
; dried) |
| 1 |
tb |
Shoyu; good quality soy |
|
|
; sauce |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1. Heat oil and gently fry the onion and vegetables until softened.
2. Add beans, garlic and spices and fry for 2 minutes.
3. Add tomatoes, tomato pur.e, stock and bulgar wheat. Simmer,
partially covered, for 15-20 minutes until the liquid has reduced and
thickened.
4. Stir in the shoyu and basil. Check seasoning and serve. Serve with
rice, pasta, jacket potato, a green salad and crusty bread or with
guacamole and tacos
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