Tempeh & Bulgur Salad

Ingredients

30 ml oil
80 gr tempeh
1/2 onion
1/2 bulgur
4 mushrooms
240 ml water
16 ml soy sauce
1 celery stalk
1/2 carrot
1 tomato
3 gr parsley
16 ml vinegar
16 ml lemon juice
7 ml honey
1 gr dillweed
1 gr oregano
1 gr pepper

Instructions

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.