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 parsley; minced 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.
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