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Tempeh and Bulgur Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 4 oz 113g Tempeh - cubed

  3. 1/2 Onion - chopped

  4. 1/2 cup 118ml Bulgur

  5. 4 cups 584g / 20oz Mushrooms - chopped (large)

  6. 1 cup 237ml Water

  7. 1 tablespoon 15ml Soy sauce

  8. 1 Celery stalk - diced

  9. 1/2 Carrot - grated (large)

  10. 1 Tomato - diced

  11. 2 tablespoons 30ml Fresh parsley - minced

  12. 1 tablespoon 15ml Vinegar

  13. 1 tablespoon 15ml Lemon juice

  14. 1 1/2 teaspoons 7 1/2ml Honey

  15. 1/2 teaspoon 2 1/2ml Dillweed

  16. 1/8 teaspoon 0.6ml Oregano

  17. 1 White pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. Let cool to room temperature. Combine with remaining ingredients and mix well. Chill for at least 2 hours before serving.

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