| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Salads, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 4 | oz | Tempeh, cubed |
| 1/2 | Onion, chopped | |
| 1/2 | c | Bulgur |
| 4 | Mushrooms, chopped | |
| 1 | c | Water |
| 1 | T | Soy sauce |
| 1 | Celery stalk, diced | |
| 1/2 | Carrot, grated | |
| 1 | Tomato, diced | |
| 2 | T | Fresh parsley, minced |
| 1 | T | Vinegar |
| 1 | T | Lemon juice |
| 1 1/2 | t | Honey |
| 1/2 | t | Dillweed |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 91
Total Fat: 10.5g
Cholesterol: 0mg
Sodium: 161.1mg
Potassium: 452mg
Carbohydrates: 23.7g
Fiber: 4.7g
Sugar: 5g
Protein: 9.1g