Tempeh & Bulgur Salad
Yield
4 servingsPrep
15 minCook
20 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
tempeh
cubed |
|
| ½ | each |
onions
chopped |
|
| ½ | cup |
cracked wheat (bulgur)
|
|
| 4 | large |
mushrooms
chopped |
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | stalk |
celery
diced |
*
|
| ½ | large |
carrots
grated |
|
| 1 | each |
tomatoes
diced |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 ½ | teaspoons |
honey
|
|
| ½ | teaspoon |
dill weed
|
|
| ⅛ | teaspoon |
oregano
|
|
| 1 | dash |
white pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
tempeh
cubed |
|
| 0.5 | each |
onions
chopped |
|
| 118 | ml |
cracked wheat (bulgur)
|
|
| 4 | large |
mushrooms
chopped |
|
| 237 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | stalk |
celery
diced |
*
|
| 0.5 | large |
carrots
grated |
|
| 1 | each |
tomatoes
diced |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
lemon juice
|
|
| 7.5 | ml |
honey
|
|
| 2.5 | ml |
dill weed
|
|
| 0.6 | ml |
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.
