Vegetarian Steak - Here’s the ‘How-to’
I just thought: I’ve devised and written the recipe for the vegetarian dish wrapped in roasted peppers (see below), so why not just put it up? I use the words ‘How-to’ because that’s what I call instructions in my children’s book Lookit Cookit. It’s so much more encouraging than a list of details.
Vegetarian Steak
First roast 2-3 long romano peppers (shorter ones will do, but the long ones are easier). Cut them open and put them on a sheet of baking paper with a little olive oil, salt and pepper, and cook for 25 minutes in a hot oven. Cool a little then peel off the skins (they will come off easily).
While this is cooking, peel and chop an onion and saute it in a frying pan in a little olive oil. Add a cupful of fine bulghur wheat and two cups of vegetable stock. Bring it to the boil, stir the mixture and cover the pan. Turn off the heat. After about ten minutes the bulghur will have absorbed the liquid.
If you want to make it more tasty, add some nuts, raisins, fried mushrooms or cubes of aubergine.
To assemble the dish pile some of the bulghur in the centre of a plate and flatten the top. (If you have a ‘cooking ring’ this is ideal for making a perfect circle, but since ‘steak’ isn’t circular, it doesn’t really matter). Cut the roasted peppers into strips and wrap them around the bulghur and over the top, making sure it is all covered. Brush with a little olive oil.
You can serve this warm, or prepare it in advance and reheat it, covered, in the microwave for 1-2 minutes.












