| 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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