Tempeh and Bulgur Salad

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3 hours Prep: 15 minutes Cook: 20 minutes

186 calories per serving view nutrition facts

Ingredients

2	tablespoons	vegetable oil
4	ounces	tempeh	cubed
1/2	each	onion	chopped
1/2	cup	bulgur
4	large	mushrooms	chopped
1	cup	water
1	tablespoon	soy sauce
1	stalk	celery	diced
1/2	large	carrot	grated
1	each	tomato	diced
2	tablespoons	parsley leaves	fresh, minced
1	tablespoon	vinegar
1	tablespoon	lemon juice
1 1/2	teaspoons	honey
1/2	teaspoon	dill weed
1/8	teaspoon	oregano
1	dash	white pepper

Directions

Heat 1 tablespoon 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.

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