Blanquette de Tempeh

Name: Blanquette de Tempeh
Ingredients: 4 cups low-sodium vegetable broth or mushroom broth; 1/2 cup white wine; 2 cloves garlic, minced; 2 lemon slices, plus more for garnish; 3 large sprigs fresh thyme; 2 bay leaves; 2 cups frozen pearl onions; 2 8-oz. pkgs. three-grain tempeh, each block cut into 12 cubes; 8 oz. button or cremini mushrooms, halved (2 cups); 2 large carrots, halved and cut into 1/2-inch-thick slices (1 cup); 3 ribs celery, cut into 1/2-inch-thick slices; 12 oz. red boiling potatoes, peeled and quartered lengthwise; 2 cups fresh or frozen green beans, trimmed; 3 Tbs. nonhydrogenated vegan margarine; 3 Tbs. all-purpose flour; 1 cup soy creamer; 1/4 cup chopped fresh parsley for sprinkling, optional

17 ingredients

20 steps

Ingredients

4 cups low-sodium vegetable broth or mushroom broth
1/2 cup white wine
2 cloves garlic, minced
2 lemon slices, plus more for garnish
3 large sprigs fresh thyme
2 bay leaves
2 cups frozen pearl onions
2 8-oz. pkgs. three-grain tempeh, each block cut into 12 cubes
8 oz. button or cremini mushrooms, halved (2 cups)
2 large carrots, halved and cut into 1/2-inch-thick slices (1 cup)
3 ribs celery, cut into 1/2-inch-thick slices
12 oz. red boiling potatoes, peeled and quartered lengthwise
2 cups fresh or frozen green beans, trimmed
3 Tbs. nonhydrogenated vegan margarine
3 Tbs. all-purpose flour
1 cup soy creamer
1/4 cup chopped fresh parsley for sprinkling, optional

Directions

1

Bring broth and 2 cups water to a boil in large saucepan or stockpot.
2

Add wine, garlic, lemon slices, thyme, and bay leaves, and reduce heat to medium.
3

Boil 10 minutes.
4

Add pearl onions, and season broth with salt and pepper, if desired.
5

Cook 5 minutes.
6

Add tempeh, mushrooms, carrots, and celery, and reduce heat to medium-low.
7

Simmer, partially covered, 45 minutes.
8

Add potatoes to pot, and cook 10 minutes.
9

Stir in green beans, and cook 5 minutes more.
10

Strain vegetables, and discard thyme sprigs, lemon slices, and bay leaves.
11

Return broth to pot.
12

Simmer over medium heat 6 to 10 minutes, or until liquid has reduced by about half (you should have 2 cups).
13

Transfer liquid to measuring cup.
14

Melt margarine in same pot.
15

Stir in flour, and cook over medium heat 5 to 7 minutes, or until roux turns pale brown, stirring constantly.
16

Add 2 cups hot broth, and cook 3 to 5 minutes, or until mixture thickens to sauce-like consistency.
17

Stir in soy creamer, and cook 3 to 4 minutes more, or until sauce thickens again, stirring constantly.
18

Add reserved vegetables, and season with salt and pepper, if desired.
19

Cook 3 to 4 minutes, or until mixture is heated through.
20

Serve sprinkled with parsley, if using, and garnished with lemon slices.