Title: Tempeh & Bulgur Salad
Categories: Salad Appetizer Vegetarian
Yield: 4 Servings

2	tb	Oil
4	oz	Tempeh, cubed
1/2		Onion, chopped
1/2	c	Bulgur
4	lg	Mushrooms, chopped
1	c	Water
1	tb	Soy sauce
1		Celery stalk, diced
1/2	lg	Carrot, grated
1		Tomato, diced
2	tb	Fresh minced parsley
1	tb	Vinegar
1	tb	Lemon juice
1 1/2	ts	Honey
1/2	ts	Dillweed
1/8	ts	Oregano
1	ds	White pepper

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.

Frances Moore Lappe, "Diet for a Small Planet"

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