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Bulgur chili vegan mince pan

Bulgur chili vegan mince pan

Preparation time:
45 min
Difficulty level:

Nutritional values:

32 g
32 g
8 g


Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Onion (fresh)Onion (fresh)¼ (25 g)
Water, tap waterWater, tap water 50 ml
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt ⅓ Tablespoon
Chili powderChili powder 1 ⅓ g
CuminCumin ½ Tablespoon
Oregano (dried)Oregano (dried) ⅒ Teaspoon
Rapeseed oilRapeseed oil 1 Tablespoon
BulgurBulgur 20 g
Minced meat (vegetarian)Minced meat (vegetarian) 125 g
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 100 g
Soy yogurt (natural)Soy yogurt (natural) ½ Teaspoon
Chili pepper, hot pepper (fresh)Chili pepper, hot pepper (fresh)1 (5 g)


Step 1:
Heat oil in a large pot. Roughly chop the onion and cut the garlic into thin slices. Dice the peppers and halve the chilies.
Step 2:
Put everything together in the pot and stir fry until the onion is golden brown and the chilies are soft. Add spices and fry for 1 minute. Add minced meat and sauté for 3 minutes. Stir raw bulgur into the mixture.
Step 3:
Add tomatoes, salt and a little water to the pot and bring to a simmer. Stew for 30 minutes with the lid closed. Season with salt and pepper. Serve on a plate and top with yogurt.

Macronutrient distribution:

The recipe Bulgur chili vegan mince pan is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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