Tempeh and Bulgur Salad

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Tempeh and Bulgur Salad

 

2 tablespoons oil

4 ounces tempeh, cubed

1/2 onion, chopped

1/2 cup bulgur

4 large mushrooms, chopped

1 cup water

1 tablespoon soy sauce

1 celery stalk, diced

1/2 large carrot, grated

1 tomato, diced

2 tablespoons fresh parsley, minced

1 tablespoon vinegar

1 tablespoon lemon juice

1 1/2 teaspoons honey

1/2 teaspoon dillweed

1/8 teaspoon oregano

1 dash white pepper

 

Heat 1 tbs oil in a large skillet and sauté tempeh, onion, bulgur and mushrooms

for 3 to 4 minutes. Add water and soy sauce. Bring to a boil, cover, reduce

heat and simmer 15 minutes.

Let cool to room temperature. Combine with remaining ingredients and mix well.

Chill for at least 2 hours before serving.

Serves 4.

 

 

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