Monday, August 10, 2009

Taco Veggie Meat

I did this all by myself and on a whim. Well, not really a whim, Savanah and I had planned the meal, but we then realized we were out of store bought veggie crumbles and had to improvise... and quickly. Enter bulgar wheat. Ahhhhhhhhhhhh, that is the sound of relief and knowing we can finally let go of ground beef veggie crumbles. Who knew?

So there we are trying to put dinner on the table and all went well. We made our own tortillas, cut up a tomato, shredded some cheese, diced a red onion, thee only thing left is the 'meat'. Have no fear, wanna be wing-it-er is here. So try this and adjust it to your own tastes and home. this recipe serves four with a wee bit left over for the next day.

2 cups bulgar wheat
3-4 cups boiling water
Olive oil
1/2-1 onion, chopped small
1 small can tomato sauce
3/4-1 cup water (more or less if needed)
1-2 T taco seasoning (post to follow)
Put the bulgar wheat in a glass bowl and add boiling water (about 1 inch to cover). While wheat is soaking up water heat up large skillet and oil to cover in a thin layer in bottom of pan. Add chopped onion and cook on low until soft and translucent.

Once wheat has soaked up enough water (15-20 minutes) transfer to a mesh strainer and squeeze out as much excess water as possible. Pour wheat into skillet with oil and onions. Stir to combine. Add tomato sauce, water and taco seasoning and stir until completely mixed together and heated through.

Taste to see if more spice is needed. If ready then serve with your meal. Good times.

1 comment:

Permission to Mother said...

I've never used bulgar wheat. Thanks for sharing this suggestion!