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Tempeh and Bulgur Salad Recipe
Serves 4
Ingredients: 2 tbsp oil
4 oz tempeh, cubed
1/2 onion, chopped
1/2 cup bulgur
4 large mushrooms, chopped
1 cup water
1 tbsp soy sauce
1 celery stalk, diced
1/2 large carrot, grated
1 tomato, diced
2 tbsp fresh parsley, minced
1 tbsp vinegar
1 tbsp lemon juice
1 1/2 tsp honey
1/2 tsp dillweed
1/8 tsp oregano
1 dash white pepper
Instructions: 1. Heat 1 tbsp oil in a large skillet and saute tempeh, onion, bulgur and mushrooms for 3 to 4 minutes.
2. Add water and soy sauce.
3. Bring to a boil, cover, reduce heat and simmer 15 minutes.
4. Let cool to room temperature.
5. Combine with remaining ingredients & mix well.
6. Chill for at least 2 hours before serving.
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