| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Appetizers, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 4 | oz | Tempeh; cubed |
| 1/2 | Onion; chopped | |
| 1/2 | c | Bulgur |
| 4 | lg | Mushrooms; chopped |
| 1 | c | Water |
| 1 | tb | Soy sauce |
| 1 | Celery stalk; diced | |
| 1/2 | lg | Carrot; grated |
| 1 | Tomato; diced | |
| 2 | tb | Fresh parsley; minced |
| 1 | tb | Vinegar |
| 1 | tb | Lemon juice |
| 1 1/2 | ts | Honey |
| 1/2 | ts | Dillweed |
| 1/8 | ts | Oregano |
| 1 | ds | White pepper |
INSTRUCTIONS
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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