Smoky Seitan and Aleppo-Pepper Bulgur Tabbouleh

Soak the bulgur in boiling water for 15 minutes until tender, then drain thoroughly.

In a mixing bowl, toss the cooked bulgur with diced cucumber, halved grape tomatoes, and finely minced shallot.

Add the diced seitan to the bowl.

Season the mixture with Aleppo pepper and a high-quality drizzle of olive oil. The Aleppo pepper will provide a gentle, fruity heat that complements the earthiness of the seitan.

Toss everything together until the ingredients are evenly coated.

Let the salad rest for 5 minutes so the flavors marry. Serve in a chilled bowl, garnished with an extra pinch of Aleppo pepper for visual impact.