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Baked Seitan and Bulgur Kibbeh (Middle Eastern-Style Meatless Loaf) with Tomato and Onion


    Baked Seitan and Bulgur Kibbeh (Middle Eastern-Style Meatless Loaf) with Tomato and Onion

    (Pictured with Lower-Fat Taheena Sauce)


    A popular Middle Eastern dish with many variations, kibbeh is usually made with meat and bulgur wheat. Ground seitan and a few nontraditional ingredients provide a base for this delicious vegetarian kibbeh. Feel free to do as some modern chefs do, and experiment with adding dried fruit, pine nuts, and greens; layering with vegetables or lentils; and adding glazes, such as a pomegranate-molasses glaze. Kibbeh is best made ahead of time and served at room temperature.

    12 oz (340 g) seitan, drained well and cut into 1 in (2.5 cm) chunks
    1 medium onion, cut into 8 pieces
    1/2 cup (125 mL) medium-grind (#2) bulgur wheat, rinsed and drained
    1 small 4 oz (115 g) potato, peeled and grated
    2 Tbsp (30 mL) low-sodium soy sauce
    2 Tbsp (30 mL) low-sodium ketchup
    2 Tbsp (30 mL) nutritional yeast flakes
    1 Tbsp (15 mL) dried mint
    1 tsp (5 mL) ground cumin
    1/2 tsp (2 mL) garlic powder
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) allspice
    Freshly ground black pepper to taste


    2 medium tomatoes, thinly sliced
    1 small onion, thinly sliced
    Salt and freshly ground black pepper to taste
    1 Tbsp (15 mL) extra-virgin olive oil

    Preheat oven to 350 F (180 C).

    Process seitan chunks in food processor until they look like coarsely ground meat. Remove from food processor to bowl. Process onion in food processor (no need to wash processor bowl) until minced, then add ground seitan and process to a slightly finer texture.

    Mix onions and seitan together well with remaining ingredients (except toppings) in large bowl. Press mixture into 9 in (23 cm) round shallow baking dish with straight rim (such as a tart pan), lined with baking parchment cut to fit.

    Cut kibbeh carefully all the way through to bottom of dish in diamond pattern. Cover top with the tomato slices (in one layer) and scatter with sliced onion. Sprinkle lightly with salt and pepper to taste and drizzle with the olive oil. Bake for 1 hour.

    Place baking dish on cooling rack. Kibbeh firms up as it cools and can be reheated or eaten at room temperature. To serve kibbeh re-cut diamonds that were cut before baking and loosen sides with table knife. Serve with Lower-Fat Taheena Sauce, if you like.

    Serves 6.

    Each serving contains: 204 calories; 16 g protein; 3 g total fat (0.5 g sat. fat, 0 trans fat); 30 g carbohydrates; 6 g fibre; 276 mg sodium

    source: "Seitan", alive  #358, September 2012


    Baked Seitan and Bulgur Kibbeh (Middle Eastern-Style Meatless Loaf) with Tomato and Onion




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