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Tempeh & Bulgur Salad

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Submitted by glo2228

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

3 hrs

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 115.6
OUNCES ML/G TEMPEH
cubed
½ 0.5
EACH EACH ONIONS
chopped
½ 118
4 4
LARGE LARGE MUSHROOMS
chopped
1 237
CUP ML WATER
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 1
STALK STALK CELERY
diced *
½ 0.5
LARGE LARGE CARROTS
grated
1 1
EACH EACH TOMATOES
diced
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
1 15
TABLESPOON ML VINEGAR
1 15
TABLESPOON ML LEMON JUICE
1 ½ 7.5
TEASPOONS ML HONEY
½ 2.5
TEASPOON ML DILL WEED
0.6
TEASPOON ML OREGANO
1 1
DASH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 186 44% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 229mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 15g
Vitamin A 38% Vitamin C 16%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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