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Moroccan Quorn with Bulgar Wheat
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- 70 g onions, quartered
- 25 g olive oil
- 2 garlic cloves
- 10 g fresh root ginger, peeled, cut in round slices (2 mm)
- 350 g Quorn mince
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- 550 g water
- 250 g tinned chopped tomatoes
vegetable stock cube (for 0.5 l), crumbled
or 1 tsp vegetable stock paste, homemade
- 10 dried apricots, pitted, halved
- 200 g bulgar wheat
- 5 sprigs fresh mint, leaves only, chopped
- 1 dash olive oil
- 2 pinches fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- 30 g lemon juice
- per 1 portion
- 1267 kJ / 303 kcal
- 17.8 g
- 31 g
- 12 g
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