Moroccan Quorn with Bulgar Wheat

Spiced Quorn

• 70 g onions, quartered
• 25 g olive oil
• 2 garlic cloves
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 350 g Quorn mince
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp ground cinnamon
• 2 tsp ground turmeric
• 550 g water
• 250 g tinned chopped tomatoes
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 tsp vegetable stock paste, homemade
• 10 dried apricots, pitted, halved

Bulgar Wheat

• 200 g bulgar wheat
• 5 sprigs fresh mint, leaves only, chopped
• 1 dash olive oil
• 2 pinches fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 30 g lemon juice