This is a hearty, cholesterol-free dish that will keep you from ever missing eggs or hash again. Roadhouse Hash is so versatile, it is a great dish for breakfast, lunch, or dinner!
The bulgur is a wheat grain found in most grocery stores. It cooks just like rice, either on a stove top or in a rice cooker. It has a ground beef texture and natural nutty flavor.
I like to make large batches of bulgur in my rice cooker and keep it in the freezer to easily add to recipes.
Nutrition in Bulgur
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases.
In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.–LiveStrong
In addition to bulgur, this recipe is also packed with great fresh veggies and protein-packed red kidney beans. Vegetables include grated carrots, diced bell peppers, and green onions
What is tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
Other Great Vegan Breakfast Recipes Include:
- 1/4 cup veggie broth
- 1/2 cup carrots, grated
- 1/2 cup red or green bell peppers, diced
- 1/2 cup green onions, diced
- 1/2 tsp tumeric
- 1 cup red kidney beans
- 2 Tbsp nutritional yeast flakes
- 1/2 cup cooked bulgur
- 1 pkg tofu, firm
- 1 tsp salt
- 2 Tbsp Braggs Amino or soy sauce
- 2 Tbsp parsley flakes
Grate carrots (or purchase already grated), dice bell pepper and green onions.
If using canned kidney beans, drain and rinse them.
In large skillet, add veggie broth, onions, carrots, and bell peppers. Saute for 3-4 minutes.
Add tofu and all seasonings. Stir to incorporate well. If needed, add a little more veggie broth to keep from sticking.
Add cooked bulgur and kidney beans. Mix well and continue to cook for about 5 minutes . NOTE: Bulgur is a wheat grain found in most grocery stores. It cooks just like rice, either on a stove top or in a rice cooker. It has a ground beef texture and natural nutty flavor. What I like about it is that it soaks up the flavors of whatever sauces you are using it in. I use bulgur in many recipes, including chili beans, tacos, lasagna, no-meat loaf, and more. All of the mentioned recipes can be found on this blog by using the search bar above on the right. I like to make large batches in my rice cooker and keep it in the freezer to easily add to recipes.
Serve warm! I like it spooned over bulgur or brown rice.