Tempeh and bulgur salad

Yield: 4 Servings

Measure 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 parsley; minced
1 tablespoon Vinegar
1 tablespoon Lemon juice
1½ teaspoon Honey
½ teaspoon Dillweed
⅛ teaspoon Oregano
1 dash White pepper

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.

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