Bulgur with Skillet Roasted Tempeh and Bok-choy



  • 1 cup sliced tempeh
  • 1 small bunch bok-choy
  • 6 oz mixed mushrooms (remini, portabella, oyster)
  • ½ cup sliced snow peas
  • 4-5 cloves garlic
  • ½ teaspoon chili paste
  • 2 tablespoons canola oil
  • salt to taste
  • ½ cup bulgur
  • 1 ½ cups water


  • Slice mushrooms thinly.  Add one table spoon of the canola oil and once hot, add sliced mushrooms and saute for about 5 minutes
  • Sauté snow peas and bok choy stems for about 5 minutes
  • Add bok choy leaves and sauté for one minute
  • Sauté garlic and set aside
  • Add the rest of the oil to the skillet and sauté tempeh for about 2-3 minutes about 1 ½ minutes on each side until tempeh strips are crisp and browned.
  • Add sauteed vegetables to the skillet with tempeh, add chili paste and salt and cook for another minute or two.
  • Wash bulgur thoroughly
  • In a covered sauce pan bring the water to boil.  Add bulgur and bring to a rolling boil
  • Reduce heat and cover and cook for about 15 minutes or until all water is absorbed.
  • Let stand covered for about 20 minutes
  • Transfer cooked bulgur to the vegetable skillet and mix well.  Season with salt
  • Yields: 2 servings

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