Tempeh & Bulgur Salad

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.