Blend first two ingredients until creamy.
Add the next six ingredients and blend. Pour the mixture into a 2 qt. saucepan. Add 2 1/2 cups water. Bring to boil. Add the bulger wheat. Return to boil. Lower heat to lowest setting and cook for approx. 15 minutes. Turn off heat and let mixture cool till thick. Pour evenly onto 2 non-stick cookie sheets. Bake at 200 degrees F. for 3 1/2 hours or till completely dehydrated, fluffing or crumbling the mixture every hour with a fork. Turn off the oven and let the crumbles cool thoroughly. (They will be dry and crunchy) Put them into an airtight container---they'll keep for weeks.
Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid. (Water, seasoned tomato juice, or broth) and cooking them over low heat until they have reached the desired consistency. However, there is no need to reconstitute them for chili or other recipes that contain liquids. (Adapted from Gloria Lawson, Caring Kitchens) Published in Tasty Vegan Delights. 2001
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|Serving Size: 1 Serving (491g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 128 (33%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 0mg||0 %|
|Sodium 328.1mg||11 %|
|Potassium 443.6mg||12 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 54g|
|Protein 15.3g||22 %|
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Calories per serving: 384
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