Mmm sweet, savoury, and then the punch comes

Sweet, and savoury, and spicy!

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 big carrot, peeled, in slices
• 1 red bell pepper, chopped
• 1/2 courgette, in quarter slices
• 150 gr quorn pieces
• 200 ml veggie broth (instant is fine)
• 1 pinch sage
• 1 pinch thyme
• tiny sprinkle of cinnamon
• 1/4 tsp ginger powder
• salt & pepper
• 1 round tsp Marmite
• 1 1/2 tsp sambal oelek (or to taste)
• 1 tsp agave syrup
• 2 tsp cornstarch + 2 tbsp water
• 125 gr (dry weight) bulgur

Instructions

1. Heat oil in a pot. Add onion and cook until it barely starts to turn transparent around the edges. Add the carrot and cook for a minute. Add the bell pepper and cook for another minute. Add the courgette and cook an additional minute before adding the quorn and let cook for a couple of minutes.
2. Add the broth, sage, thyme, cinnamon, ginger, Marmite, sambal oelek, agave, salt & pepper. Stir to combine well, bring to a simmer, and cook for 10 minutes.
3. Make a slurry with the cornstarch and water, add it to the pot and bring again to a simmer to thicken.
4. Meanwhile bring a small pot (about 4-5 times the bulgur’s volume) of veggie broth to the boil. Add the bulgur, cover, bring to a simmer and cook for 8 minutes (or according to packaging instructions). Drain and keep warm.
5. Serve the stew with the bulgur.

Makes 2 servings

Nutritional info

Calories: 453
Protein: 25 gr
Fat: 7 gr
Carbs: 73 gr