Tempeh & bulgur salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 4 | ounces | Tempeh, cubed |
| ½ | Onion, chopped | |
| ½ | cup | Bulgur |
| 4 | larges | Mushrooms, chopped |
| 1 | cup | Water |
| 1 | tablespoon | Soy sauce |
| 1 | Celery stalk, diced | |
| ½ | large | Carrot, grated |
| 1 | Tomato, diced | |
| 2 | tablespoons | Fresh minced parsley |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Lemon juice |
| 1½ | teaspoon | Honey |
| ½ | teaspoon | Dillweed |
| ⅛ | teaspoon | Oregano |
| 1 | dash | White pepper |
Directions
Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover, reduce heat & simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients & mix well. Chill for at least 2 hours before serving.
Frances Moore Lappe, "Diet for a Small Planet"