Blanquette de Tempeh Recipe

Name: Blanquette de Tempeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

825

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Blanquette de Tempeh falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette de Tempeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions