Vegan Turkish Delight: A Sensory Explosion of Flavors and Textures for Your Morning Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup fine bulgur (for pilaf) 2 cups vegetable broth 1/4 cup olive oil 1 large red onion, finely diced 1 green bell pepper, diced 1 red bell pepper, diced 4 tomatoes, chopped 1/2 cup pitted Kalamata olives, halved 1/2 cup sun
• dried tomatoes, chopped 1 cup vegan feta cheese, crumbled 1/4 cup fresh dill, finely chopped 1/4 cup fresh parsley, finely chopped 1 cucumber, thinly sliced 2 cups cherry tomatoes, halved 8 slices whole wheat sourdough bread, toasted

Instructions

1. Begin by preparing the bulgur pilaf: In a medium saucepan, bring vegetable broth to a boil and add fine bulgur. Cover and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool. Next, prepare the vegetable medley by heating olive oil in a large skillet over medium heat. Add diced red onion, green bell pepper, and red bell pepper, sautéing for 5 7 minutes or until tender. Stir in chopped tomatoes, Kalamata olives, sun dried tomatoes, and half of the fresh herbs. Cook for an additional 3 minutes and set aside. Arrange the cooled bulgur pilaf on a large serving platter, followed by the vegetable medley. Sprinkle with crumbled vegan feta cheese, remaining fresh herbs, thinly sliced cucumber, and halved cherry tomatoes. Serve with toasted whole wheat sourdough bread on the side.

Chef’s Insight

The combination of flavors and textures in this dish truly transports you to the heart of Turkey, making it a must-try for vegan breakfast lovers.

Notes

Serve immediately for the best flavors and textures.