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.
How To make Tempeh & Bulgur Salad's Videos
I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
If the thought of a Quinoa Salad doesn't exactly rock your world, you and I will probably be friends. But being fully aware of the nutritional benefits of quinoa, I decided it was high time to grow up and start getting excited about quinoa. Enter: My Favourite Quinoa Salad!
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How to make the best vegetarian chili of your life
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---------------------------------------------------------------------------------------------------------- KEY MOMENTS: 00:00 Introduction 00:29 Most vegetarian chili recipes are bad 00:49 Homemade chili powder is key 02:24 Sautéing the aromatics 03:35 Blooming the spices 03:57 Deglazing the pan 04:36 Adding the remaining ingredients 06:17 Simmering the chili 06:54 Finishing the chili 08:45 Meeting our chili expert 09:46 Chili taste test