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