- Servings : 4
- 10 ounce package tempeh, cubed
- 1 carrot, thinly chopped
- 2 stalks celery, chopped
- 1 small onion, minced
- 1 tablespoon oil
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/8 teaspoon nutmeg
- salt to taste
- 2 cups soy milk
- 2 tablespoons nutritional yeast
- 2 tablespoons whole wheat flour
Sauté cubed tempeh, carrot, celery, onion, and spices in oil over medium-high heat until tempeh is lightly browned. Stir often while sautéing.
Lower heat to medium and add soy milk, yeast, and flour. Stir until a thick sauce forms and turn off heat.
Serve hot over brown rice or pasta.
Cal. From Fat39%
Reprinted with permission from the author, Debra Wasserman.
Photograph © Debra Wasserman.