Summary

Ingredients

• 0.5 ½ cup bulgur
• 0.5 teaspoon ½ vegetable stock powder
• 1 tablespoon olive oil
• 0.25 ¼ broccoli
• 0.5 ½ zucchini
• 7 mushrooms
• 1 small onion (s)
• 3 tomato (s)
• Seasoned Salt
• 2 pinch (s) sugar
• 2 tablespoon balsamic vinegar, dark
• 1 tablespoon soy sauce
• salt and pepper

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Instructions

1. Bring the bulgur to the boil with a cup of water and the vegetable stock for three minutes, then remove from the heat and let it soak for 10-15 minutes.
2. Meanwhile, cut the broccoli into small florets, quarter and slice the zucchini and the tomato into small pieces, quarter the mushrooms and dice the onion.
3. Heat a pan with olive oil and first add the broccoli and mushrooms and fry them briefly. Then add the zucchini as well. Season with herb salt and continue cooking until the vegetables have roughly reached the desired firmness. Then add the sugar and the tomato cubes and shortly afterwards deglaze with the balsamic vinegar and soy sauce. The tomatoes should boil over a bit, so don`t let the heat get too low. Then mix the vegetables into the cooked bulgur. Season to taste with salt and pepper.
4. Either warm as a side dish or cold as a salad, very tasty.
5. Tip: If you want, you are welcome to prepare a little more, as the salad is still very tasty the next day.