The pomegranate molasses gave that sweet twang. chickpea always give nuttiness, but so did the Bulgar. Its nice warm, but its also good at room temperature as a salad, but do keep the mock lamb sitting on top, so not to go too soggy from the red chard, which by the way from the garden plot.
The seitan mock lamb was surprisingly succulent and so much superior than those from the supermarket. In fact I wish I had made this seitan mock meat for my vegan Plum and Lamb Curry.
I am sharing this Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan Seitan 'Lamb' Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen; and My Legume Love Affair #114 hosted by The Veg Hog. The challenge was initiated by Susan and hosted by Lisa's Kitchen.
Other Bulgar Wheat Recipes
Bulgar Borlotti Burgers
Middle Eastern Sweet Potato Kibbeh
Spiced Vegetable Stew
Pomegranate Molasses Bulgar, Chickpeas, Red Chard and Vegan 'Lamb'
Ingredients for the vegan 'lamb'
Follow this recipe for Jackfruit Seitan 'Steaks' or shop bought
Ingredients for the Pomegranate Molasses Bulgar, Chickpeas, Red Chard
3 tablespoons olive oil
2 teaspoons garam masala
2 vegan lamb steaks, homemade or shop bought, sliced
200g Bulgar wheat
1 x 400g tinned chickpeas, drained and rinsed
1 small red onion minced
1/2 teaspoon cayenne pepper
Salt and pepper to taste
1 garlic, crushed
Handful of red chard, the stalk sliced and the leafy part, shredded - keep apart
Juice from 1/2 lemon
2 tablespoons of pomegranate molasses
Mix 1 tablespoon of olive oil, with the garam masalas then generoulsy spread over the mock lamb meat slices and set aside for 15 minutes.
Boil water and pour over the Bulgar wheat. Let it stand for 15 minutes. Drain well.
Transfer to a large bowl, then stir in the chickpeas, minced red onion, cayenne pepper and season to taste with salt and pepper.
Heat the remaining oil in a wide pan, and saute both the garlic and the chopped red stalks from the chard until a little tender, then stir pan fry the sliced mock lamb pieces until golden, then stir in the shredded red chard and saute for a couple of minutes to wilt.
In a small bowl, whisk together the lemon juice and pomegranate molasses.
Carefully stir the sauteed chard and 'lamb' slices into the bulgar wheat, then drizzle the dressing over and stir carefully.
Taste and adjust seasoning if necessary, then serve.
Adapted from Bill Granger Every Day