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1
Bring broth and 2 cups water to a boil in large saucepan or stockpot.
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2
Add wine, garlic, lemon slices, thyme, and bay leaves, and reduce heat to medium.
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3
Boil 10 minutes.
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4
Add pearl onions, and season broth with salt and pepper, if desired.
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5
Cook 5 minutes.
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6
Add tempeh, mushrooms, carrots, and celery, and reduce heat to medium-low.
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7
Simmer, partially covered, 45 minutes.
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8
Add potatoes to pot, and cook 10 minutes.
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9
Stir in green beans, and cook 5 minutes more.
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10
Strain vegetables, and discard thyme sprigs, lemon slices, and bay leaves.
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11
Return broth to pot.
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12
Simmer over medium heat 6 to 10 minutes, or until liquid has reduced by about half (you should have 2 cups).
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13
Transfer liquid to measuring cup.
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14
Melt margarine in same pot.
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15
Stir in flour, and cook over medium heat 5 to 7 minutes, or until roux turns pale brown, stirring constantly.
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16
Add 2 cups hot broth, and cook 3 to 5 minutes, or until mixture thickens to sauce-like consistency.
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17
Stir in soy creamer, and cook 3 to 4 minutes more, or until sauce thickens again, stirring constantly.
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18
Add reserved vegetables, and season with salt and pepper, if desired.
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19
Cook 3 to 4 minutes, or until mixture is heated through.
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20
Serve sprinkled with parsley, if using, and garnished with lemon slices.
