Tempeh and White Sauce

Tempeh and White Sauce is another vegan recipe from Shemirah’s collection.

Serves 4-6

This is a great way to enjoy tempeh!

Tempeh and White Sauce Ingredients and Preparation:

Cook a 1 lb. package of your favorite pasta to enjoy with this crunchilicious taste pleaser. Remember to serve with fresh salad!

One onion, chopped
One clove garlic, crushed
1 tsp. olive oil
Sauté onion & garlic in olive oil

One brick tempeh, steamed for 20 minutes. Let tempeh cool then cut into 1” squares and toss in herb mixture below:
1 tsp. salt
½ tsp. pepper
¼ tsp. each: parsley, oregano, dill, paprika *
*(or try other combinations you already use and enjoy)
Fry squares in ¼ to ½ cup olive oil (this is probably why this dish tastes sooooo gooooood!)

White Sauce: 
1 Tbsp. Non-dairy margarine
1 Tbsp. Unbleached white flour
1/4 tsp. sea salt
1 cup vegan milk

Melt margarine in saucepan over low heat. Blend in flour & salt. Add milk all at once. Cook quickly, stirring constantly until thick and bubbly. Remove from heat. If margarine separates out, it’s cooked too long. You may add more milk and stir.

Return to Shemirah’s Entrée Recipes
Return to Shemirah’s Recipes

About Shemirah:

Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.

“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.

Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.

Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.

Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.

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