Fresh Lemons



Portions: 4

Time: 1 hour with prep.

1 Lemon (rind and juice)

Vegan Filet Bits (ca. 350 g)

Lemon-pepper Spice (amounts as preferred)



Cherry Tomatoes


Vegetable Oil (neutral/flavourless)

Potatoes (ca. 3 medium ones pr. person)

Bulgur (2dl/0.8cups + double water)



Items needed: 1 glass/ceramic, oven cooking-pot w/lid or wrapped in aluminium foil, oven, 2 casseroles.

Step 1: Peel the potatoes, put them in a casserole, fill with water until the potatoes are covered and then some, sprinkle with salt. Put on max heat until it boils, then lower to medium heat and cover halfway with a lid and let it simmer.

Step 2: Set the oven-temperature to 225C/437F. Let it preheat until it reaches the set temperature before putting in the oven cooking-pot.

Step 3: Baste the oven cooking-pot with oil on the inside, both floor and walls. Place the filets inside.

Step 4: Rinse the lemon before peeling it with a potato-peeler. Take the peels and set them aside for later.

Cut the lemon in half, squeeze the juice out over the filets.

Step 5: Cover the filets with some oil (more oil makes them more savoury, less oil makes them crunchier/drier) and lemon-pepper. I recommend a lot, but I do like it spicy, so if you're less of a lemony spice enthusiast, I would just make sure all filets have some spice on them. Cover the pot with a lid or aluminum-foil.

Step 6: Measure out the bulgur and water. Put the water in a casserole, sprinkle with salt, put on max heat until it boils, before placing the bulgur in the pot and taking the pot off the heat. Place a lid on the casserole and wait 10 ish minutes.

Step 7: When the oven has reached temperature, place the cooking-pot with filets inside and let it bake for 30-45 minutes. Check on it periodically to see when it's done. 30 minutes is recommended minimum, but if you have a small pot with filets stacked atop each other, it could take longer.

Step 8: Rinse and cut salad, cucumber and tomatoes. Sprinkle with lemonjuice.

Step 9: Serve.