Ingredients
- 4 mushrooms
- 1 tomato
- 1 celery stalk
- 1/2 onion
- 1/2 bulgur
- 1/2 carrot
- 1 c water
- 4 oz tempeh
- 2 tb oil
- 1 tb vinegar
- 1 tb lemon juice
- 1 tb soy sauce
- 1 1/2 ts honey
- 2 tb parsley (fresh)
- 1/2 ts dillweed
- 1/8 ts oregano
- 1 ds pepper (white)
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.
