Instructions: Preheat oven to 350 degrees.

Combine the bulghur wheat, tofu, bread crumbs, salt, soy sauce, green onions, coriander, and thyme. Shape mixture into 1 1/2-inch balls. Bake on a cookie sheet sprayed with vegetable spray for 10 minutes on each side.

In a large skillet over medium-high heat, combine vegetable stock and 1 1/3 c apple juice; bring to a boil. Reduce heat to low; add carrots and cook 3 minutes. Add green pepper strips; cook 4 to 6 minutes longer, or until vegetables are tender-crisp. In small bowl. combine cornstarch and 3 tablespoons apple juice; blend well. Add to vegetable mixture; cook 2 to 3 minutes, or until thickened, stirring often. Add ground pepper; mix well.

To serve, spoon hot cooked rice onto large platter; place bulghur

"meat"balls on rice and pour hot vegetable mixture over "meat"balls.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.