Recipe - Tempeh And Bulgur Salad

2 tablespoon Oil
4 ounce Tempeh; cubed
One half Onion; chopped
One half cup Bulgur
4 lg Mushrooms; chopped
1 cup Water
1 tablespoon Soy sauce
1 Celery stalk; minced
One half lg Carrot; grated
1 Tomato; minced
2 tablespoon Fresh parsley; minced
1 tablespoon Vinegar
1 tablespoon Lemon juice
1 One half teaspoon Honey
One half teaspoon Dillweed
1/8 teaspoon Oregano
1 ds White pepper

Heat 1 tablespoon 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.