500 ml vegetable stock
salt, pepper, nutmeg
50g cashew nuts
Stir bulgur in hot vegetable stock. Leave it in the water for 10 minutes.
Cut onion and tofu into cubes and fry both in some coconut oil.
Peel and slice up the carrots. Clean broccoli and mushrooms. Break the broccoli to florets, cut the mushrooms into four parts.
Add the carrot rings as soon as the
onions get glassily, add the broccoli 10 minutes
later and another 5 minutes later the mushrooms.
Depending on on how crispy you prefer your vegetables, fry them another 5 – 10 minutes at medium heat and stir the swollen bulgur.
Roast cashew nuts in a second pan without oil.
Spice your vegetable bulgur bowl with salt, pepper and nutmeg and crumble the roasted cashews.