Vegan Fish Tabbouleh

Vegan Fish Tabbouleh is a refreshing and vibrant twist on the traditional Lebanese dish, featuring marinated jackfruit that mimics the texture of fish. This delightful salad is packed with fresh herbs, zesty lemon, and a medley of vegetables, making it a perfect light meal or side dish.

Ingredients

• Green jackfruit - 200 grams (canned in brine, drained and rinsed)
• Olive oil - 2 tablespoons
• Lemon juice - 2 tablespoons
• Garlic - 1 clove (minced)
• Cucumber - 100 grams (diced)
• Tomato - 100 grams (diced)
• Fresh parsley - 30 grams (finely chopped)
• Fresh mint - 15 grams (finely chopped)
• Bulgur wheat - 50 grams (dry)
• Water - 200 ml
• Salt - 1/2 teaspoon
• Black pepper - to taste

Steps

1. In a medium saucepan, combine the bulgur wheat, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
2. While the bulgur is cooking, prepare the jackfruit. In a bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Add the drained jackfruit and toss to coat. Let it marinate for about 10 minutes.
3. After marinating, use a fork to shred the jackfruit into smaller pieces to resemble fish. Set aside.
4. In a large mixing bowl, combine the cooked bulgur, diced cucumber, diced tomato, chopped parsley, and chopped mint. Mix well to combine.
5. Add the shredded jackfruit to the bulgur salad and gently fold everything together until evenly mixed. Adjust seasoning with additional salt and pepper if needed.
6. Serve the Vegan Fish Tabbouleh chilled or at room temperature, garnished with extra mint or parsley if desired.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables and herbs.

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