Vegan tabouleh with kale
Vegan tabouleh with kale
Living the Green Life
I ate Tabouleh for the first time in Antwerp last month. I had no idea what I was going to be served but as it was the only vegetable choice on the me...
Macros(per serving)
826Kcal
Fat
34% (31 g)
Protein
12% (24 g)
Carbs
54% (113 g)
I ate Tabouleh for the first time in Antwerp last month. I had no idea what I was going to be served but as it was the only vegetable choice on the menu the choice was made quickly. Googled quickly (a parsley salad), because I don't like unexpected surprises! I am not the biggest fan of parsley. But hey, I have been able to get used to so many different, new flavors since in vegetable food. This should also work! A large plate with lots of greens, pomegranates and bulgur was the vegan tabouleh and it was really tasty! So I had to try this at home. Tabouleh comes to Lebanon and the basic ingredients for this recipe are parsley, bulgur, mint, onion, lemon and olive oil. I started working on this, but my version has become something different than the standard Lebanese tabouleh. In my variant I use quinoa (that seems not to be the intention) and together with the parsley I also use kale! Nevertheless, the end result is great and this is highly recommended!
Macros(per serving)
826Kcal
Fat
34% (31 g)
Protein
12% (24 g)
Carbs
54% (113 g)
Rate
Ingredients
Servings
Instructions
Difficulty
Easy
Prep time
15 min
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