Meat Recipe Converting: Tomato Bulgur Soup with Tofu & Crumbles

Some recipes just rely on meat or meat products. You can't really make a steak vegetarian. A New England Clam Bake without the clams is missing something rather vital to the recipe. Sure, there are a lot of meat substitutes these days and still more being made, but really, becoming a vegetarian may just mean giving up your favourite foods, because there is no real substitute.

It's been six years since I left meat behind, and at this point, even shrimp has finally stopped calling to me. I've found myself using fewer of these meat substitutes as well. But limiting myself to JUST vegetarian recipes is not necessarily my only option. And in these posts, "Meat Recipe Converting", I will be taking very meat-laden dishes, and turning them into vegetarian lovelies.

These posts will focus on recipes that cannot be easily converted to vegetarian. They aren't ones where you substitute veggie broth for chicken. These are ones where the meat is a key part of the meal, and thus, converting requires creating almost a whole new recipe.

Algerian Green Wheat Soup with Meatballs becomes...

This recipe comes from a large book of soup recipes called Best Soups in the World, and it features soups from all over the world. I adore this book; it is complete with good food, interesting information, and classic chef snobbery. The recipe that caught my attention, Algerian Green Wheat Soup with Meatballs, is a meat-heavy tomato soup with one of my favourite underutilized grains: bulgur (substitute for the original freekeh, but eh).

Converting a recipe like this may look as easy as just replacing all of it with tofu or vegetables, but this uses two very different kinds of meat, and replicating that sort of texture/blend requires a bit of thought. And so...

Tomato Bulgur Soup with Tofu & Crumbles



THere are two aspects of this soup that need to be replaced:

1) The broth is chicken-based.
2) The main chunky parts of the soup are two meats, one grain.

As such, here are the ingredients I used:

1lb firm tofu
7tbsp unsalted butter OR oil
2 medium onions, chopped
2lbs ripe tomatoes, chopped OR 2 cans 14.5oz chopped tomatoes
1tsp cayenne pepper
1tsp salt, if even that (I'm sensitive to the taste of salt)
6 cups vegetable broth OR 6 cups water flavoured to taste with concentrated broth. Or any mixture thereof.
1 cup freekeh or course bulgur
2tbsps tomato paste
1 package Morningstar Farms Grillers Recipe Crumbles (one of the few meat subs I still buy; very versatile and great if you're too lazy to flavour and crumble tofu or tempeh)
Black pepper to taste

The instructions to follow are a shortened version of the original recipe:

1. Add onions, tomatoes, cayenne, and salt to butter or oil and cook, stirring, for 10 minutes. You can add the tofu at this stage as well if you like firmer tofu. Pour in cups of broth and increase heat to a simmer. If you didn't add the tofu to sautee, you can add it here as well, to let it soak up the flavour of the broth.

2. Similar to step 3 in the original recipe, however, don't throw away any of the solids. Also don't grind up your tofu if you added it in the first step at any point. Grind up all of the solids if you like a thicker soup; grind up half if you want a thinner soup and like having vegetable chunks in your soup. Return blended broth and solids to pot, heat until boiling, then add bulgur and tofu. Lower heat to simmer. Halfway through cooking the bulgur, add the recipe crumbles (you can just add these frozen, or you can brown them in a pan first). Cook until bulgur is ready (as the recipe says, tender but chewy).

And there you have it. I didn't make meatballs with the crumbles because I am embarrassingly bad at making meatballs, stuffed rolls, etc; they just fall apart in the broth for me. But if you're more talented than I am, I'm sure they'd come out fine. Also I'm sure freekeh would do just as well as bulgur, especially since freekeh is the original ingredient in the first place.

As for taste? Good! The tofu absorbed the flavour very well, and the crumbles make a good contrast to tofu's texture and flavour. The broth was good if a bit thick. The flavour was nice and hearty. Overall, it's a great comfort food, especially on a cold or dreary day. It stays decent as leftovers as well. And if you replace the butter with oil and sub the crumbles for something else (crumbled tempeh?), pretty sure it's vegan!

8/10 from me. Of course, you're welcome to try out the original meat recipe as well. I'm sure it's as good as the vegetarian recipe, if not better because it's, well, the original.

Tschuess.