Bulgur and Tempeh Salad

Total servings: 4


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


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