Ingredients Jump to Instructions ↓

  1. 1 cup Bulghur wheat; cooked

  2. cup Bread crumbs, whole wheat

  3. 12 ounces Tofu, soft

  4. teaspoon Salt

  5. 1 teaspoon Soy sauce

  6. cup Onions, green; chopped

  7. teaspoon Coriander, ground

  8. teaspoon Thyme leaves; dried

  9. 1 3/4 cup Apple juice, divided

  10. 1 cup Vegetable stock

  11. 1 cup Carrots; sliced

  12. 1 cup Bell pepper, green; cut in 1/4-inch strips

  13. 4 teaspoons Cornstarch

  14. teaspoon Ground pepper

  15. 2 1/2 cup Rice; hot, cooked

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1½-inch balls.

  3. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side.

  4. In a large skillet over medium-high heat, combine vegetable stock and 1 ⅓ 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.

  5. 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.

  6. Recipe by Dianne Smith.


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