Hello October! I hope you had a great start of the new month! I already miss summer… The lovely hot weather and the abundance of insanely delicious fresh summer fruits and veggies. Thankfully autumn started with a gorgeous sunny weather here. And I’m starting to enjoy the beauty of this season. So, let me inspire you with one of our favorite vegan autumn salads at home: Bulgur salad with mangold leaves, cauliflower, carrots and red onion. All veggies are fresh and so delicious. I usually top this gorgeousness with vegan cheese and hemp seeds and it tastes so incredibly good : )
Ingredients for Bulgur salad with mangold, cauliflower, carrots, red onion and hemp seeds:
Serves 2 (as a main course)
1 cup bulgur
7 -8 fresh mangold leaves, shredded
1 cup cauliflower, chopped
2 carrots, cut into stripes
vegan cheese, cut into thin slices
1 small red onion, sliced
1 tbsp. extra virgin oil
freshly squeezed lemon juice (from 1 lemon)
1 tbsp. hemps seeds
1/2 tsp. ras el hanut
salt to taste
Instructions for Bulgur salad with mangold, cauliflower, carrots, red onion and hemp seeds:
1. Combine the bulgur, the salt and ras el hanut in a large bowl and poor bowling water. Cover the mixture and set aside for 20-25 minutes until the water is absorbed.
2. Mix the cooked bulgur with the shredded mangold leaves, chopped cauliflowers, sliced carrots and red onion.
3. Season with freshly squeezed lemon juice and more salt if desired.
4. Top this lovely autumn bulgur salad with hemp seeds and thin slices of vegan cheese. Serve cold and enjoy : )
This vegan beauty is such a quick and easy main course salad, perfect for lunch and dinner. And it brings some lovely autumn vibes at home : )
Photo credit: Tofobo Family ©