Looking for vegan spinach salad? So, do you want to try something really unique and different this time? Then I can’t wait to introduce you to an incredible flavor that you will try for the first time in your life. You will become addicted to it.
Turkish Style Vegan Spinach Salad with Bulgur Recipe
Are you tired of ordinary salads? Filling a vegan diet with excitement isn’t always as cost-prohibitive as you might think. Frankly, I can’t wait to prove it. Moreover, we got support from a cuisine full of flavor for you: Turkish cuisine!
This recipe, which is very famous especially in the Mediterranean region of the country and it is completely vegan. It is healthy, nutritious and very low in calories. Due to the swelling feature of the bulgur, it keeps you full for a long time.
Thanks to its incredible taste, I can already predict that you will exceed your portion limits in this dish. But at this point, I have to warn you.
As you know, bulgur has the property of swelling. In other words, this meal, which you eat only 1 portion, has the habit of increasing to 2 portions after 1 hour in your stomach. For this reason, it is beneficial to consume it in a controlled manner.
Now, without further ado, let’s take a look at the shopping list:
- Thin pounded bulgur
- Olive oil
- Pepper paste
- Dried basil
- Fresh red pepper
Vegan Spinach Salad with Bulgur Recipe (3 Servings)
Nutritional Facts (Per Serving)
Net Carb: 50g
Total Fat: 28g
Ingredients for Vegan Spinach Salad with Bulgur
Spinach (2 cups, boiled)
Fine bulgur / Thin pounded bulgur (1.5 cups)
Flour (0.7 cups)
Lukewarm water (1 cup)
Cumin (1 tsp)
Dried basil (2 tsp)
Garlic (4 cloves)
Red fresh pepper (2, large)
Pepper paste for dough (1 tsp, hot if possible)
Pepper paste sauce (2 tsp, hot if possible)
Olive oil (6 tbsp)
Salt to taste
Bring a relatively deep and wide tray or bowl to bring out this beauty. Pour the bulgur into it. Add enough water to exceed the bulgur and drain the water. We will clean the bulgur with this process because they are thin and we cannot wash them in the strainer. Now, pour 1 cup of lukewarm water on it and let it sit for 10 minutes in this way.
After 10 minutes, you will see that the bulgur has completely absorbed the water and the process will swell them. Now add 1 tsp of pepper paste and start kneading. Take a small bowl of water with you and continue kneading by wetting your hands frequently.
Add salt, cumin-dried basil to the mixture and mix them until all ingredients are combined. Start adding flour to the mixture in a controlled manner. Keep kneading by wetting your hands. Since the types of flours are different from each other, I recommend adding them in a controlled way, because the hard dough will affect your salad badly.
We are looking for a dough texture that is soft but not sticky.
Knead the dough for 5 minutes, wetting your hands frequently. Then collect to one side of the bowl. Now we’re going to break off pieces from them and shape them into pieces. Take a small piece and taste it. (This is safe and tasty) If salt is needed, add some more at this step.
Now break off pieces of the dough the size of a large hazelnut. Roll it with the palm of your hand and gently press the middle part with the tip of your finger. Continue this process by wetting your hands frequently, until the dough is finished.
It’s time to cook them. Add half a tablespoon of salt to the well-boiled water in a large pot. Put the dough grains you have shaped into it and boil it for 10 minutes. Strain the water and keep the bulgur balls in the strainer to make the sauce.
Tip: The salt step is very important. If the salt in the boiling water is less, the dough may fall apart from the boiling stage.
Before you start preparing the sauce, roast your red peppers in the oven or on the smallest part of your stove, peel the skins and cut them into julienne slices and keep them aside. Boil your spinach and crush your garlic. Get a large bowl that will use to serve your salad. Pour your olive oil into it. Then add the pepper paste. Mix the oil and pepper paste together. Add the garlic, salt and continue mixing.
Finally, add the peppers and spinach. Mix for the last time. Your sauce is now ready.
Add the bulgur balls to the sauce and mix gently until all the ingredients are combined. If your salad seems dry, feel free to add olive oil to it. Here is an unusual, unique, nutritious, delicious and vegan spinach salad that will amaze those who see it.
Quick tip, if you have the opportunity, use natural pomegranate syrup as a sauce and get to heaven.