Bulgur and Tempeh Salad
Total servings: 4Recipe ingredients
| 100 g tempeh, cut in small cubes |
| 1/2 cup bulgur |
| 1 medium onion, chopped |
| 6 mushrooms, chopped |
| 1 Tbs soy sauce |
| 1 celery stalk, diced |
| 3 Tbs oil |
| 1 cup water |
| 1 medium carrot, grated |
| 1 tomato, diced |
| 1 Tbs fresh parsley, minced |
| 1 Tbs vinegar |
| 1/4 tsp oregano |
| salt and pepper to taste |
Recipe directions
Heat 1 Tbs oil in a large skillet and saute tempeh, onion, bulgur and mushrooms for 4 minutes.
Add water and soy sauce and bring a boil. Simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients and mix.
Vegan: Yes
Vegetarian: Yes
