Tempeh and Bulgur Salad

Recipe Ingredients

2 tablespoons	30ml	Oil
4 oz	113g	Tempeh - cubed
1/2		Onion - chopped
1/2 cup	118ml	Bulgur
4 cups	584g / 20oz	Mushrooms - chopped (large)
1 cup	237ml	Water
1 tablespoon	15ml	Soy sauce
1		Celery stalk - diced
1/2		Carrot - grated (large)
1		Tomato - diced
2 tablespoons	30ml	Fresh parsley - minced
1 tablespoon	15ml	Vinegar
1 tablespoon	15ml	Lemon juice
1 1/2 teaspoons	7.5ml	Honey
1/2 teaspoon	2.5ml	Dillweed
1/8 teaspoon	0.6ml	Oregano
1		White pepper

Recipe Instructions

Heat 1 tbs oil in a large skillet and saute 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.

Source:
The Tea Book by Sara Perry and Judith Ann Rose

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.