Tempeh & Bulgur Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
4 ounce: Tempeh, cubed
1/2: Onion, chopped
1/2 cup: Bulgur,
4 large: Mushrooms, chopped
1 cup: Water,
1 tbsp: Soy sauce,
1: Celery stalk, diced
1/2 large: Carrot, grated
1: Tomato, diced
2 tbsp: Fresh parsley, minced
1 tbsp: Vinegar,
1 tbsp: Lemon juice,
1 1/2 tsp: Honey,
1/2 tsp: Dillweed,
1/8 tsp: Oregano,
1 dash: White pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp