|Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.|
Our wholegrain quinoa is smoked over oak and beech by Rob Morton at his Norfolk smokehouse and is perfect for adding deep smoky flavours to your meal.
Rachel, a former chartered environmentalist, founded Greenhouse after completing a vegan cooking diploma at Demuth's Cookery School. At pop-up restaurants and chef's tables in Bristol & beyond Rachel's dishes celebrate seasonal produce and prioritize vegetables as the main event. She takes delight in using organic and locally grown produce; even the flours, grains and pulses are grown in the UK (via Hodmedod!).
Makes approx 20 kibbeh
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