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.