What I love about plant-rich cooking is that the sky is really the limit in learning about herbs, spices, cuisines, and techniques. For example, it’s entirely possible to smoke most vegetables including corn, green chilies, mushrooms, tomatoes, firm lettuce, garlic, onions – I could keep going! For this dish, we are visiting Columbia and using an interesting herb (or weed) called guascas that is available at specialty shops or online. Mexican oregano is a must to get the taste just right. Do not substitute Greek or Italian oregano.
For this recipe, I was also testing a new plant-based meat product, OZO® Plant-Based Ground Turkey. I think it was a great match. Don’t know about OZO® Plant-Based Ground Turkey? Click here to read my product review.
Guascas, Green Chili, Bean and Bulgur Soup
Ingredients
- 1/2 package OZO® ground turkey
- 1 tbsp neutral oil
- 1 clove garlic, minced
- 1/4 onion, minced
- 2 cups Better Than Bouillon Not Chicken Broth
- 2 tsp guascas herb
- 1 tsp Mexican oregano
- 3 shake Maggi
- 1 dash Kitchen Bouquet
- 1/4 cup smoked or canned Hatch chilies or similar
- 1 cup cooked navy beans
- 1 cup cooked bulgur
Instructions
- In a skillet, heat the oil over medium heat.Add the onions and saute until soft.Add the garlic and saute for 30 seconds.
- Add the OZO® ground turkey and saute until the grounds are drier but still a bit moist. They will lighten in color but may not brown. There may be some caramelization in the bottom of the heat. Lower heat to prevent burning.
- Add the broth to deglaze the pan.
- Add the beans and bulgur and cook just until warm.
- Divide into bowls and garnish with crushed tortillas, vegan feta or cotija cheese crumbles, and chopped cilantro.
Want more cooking ideas for eating less meat? Want to eat more plants? Let’s do it!
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