Vegetarian Tabbouleh with Tahini and Sumac Sauce

Taboulé végé, sauce tahini et sumac

Discover our flavorful recipe for Vegetarian Tabbouleh with Tahini and Sumac Sauce. Packed with fresh ingredients and Middle Eastern spices, this dish is a vibrant and satisfying twist on a classic. Perfect for vegetarians and tahini lovers alike.

Preparation 20 min
Cooking 15 min
Portion 4

Nutrition Facts (per serving)



  • 1 L (4 cups) low sodium vegetable broth
  • 4 carrots, cut into sticks
  • 500 ml (2 cups) cooked bulgur wheat (or 1 cup raw)
  • 15 ml (1 tbsp) vegetable oil
  • Half an onion, chopped
  • One red bell pepper, diced
  • 2 GUSTA vegetarian sausages (we used the one with smoked paprika)
  • 500 ml (2 cups) fresh spinach, chopped


  • 125 ml (½ cup) tahini (sesame butter)
  • 80 ml (⅓ cup) carrot cooking water
  • Juice of half a lemon (or 30 mL / 2 tbsp.)
  • 15 ml (1 tbsp) sodium-reduced soy sauce
  • 5 ml (1 tsp) sumac

Garnish (optional)

  • Fresh mint, chopped
  • Walnuts, toasted


  1. In a large saucepan, bring vegetable broth to a boil and add carrots, cut lengthwise and widthwise.
  2. Simmer for 15 minutes.
  3. Meanwhile, in a skillet heated over medium high heat, sauté onions in oil for 3 minutes.
  4. Add peppers and sausages (cut in half lengthwise and widthwise) and continue cooking, turning sausages occasionally.
  5. Once the sausages are grilled, add the spinach and continue cooking for about 5 minutes or until the spinach is softened, then transfer to a bowl.
  6. Once the carrots are cooked, remove to water, making sure to keep the cooking water. You can save the cooking water for a soup. Grill the carrots on both sides in the still hot pan. Add a little oil if necessary. 
  7. In a small bowl, combine all sauce ingredients.
  8. In a bowl or plate, divide the cooked bulgur wheat, vegetable and sausage mixture and carrots. Add sauce and garnish if desired.
Créatrice culinaire