Channel your inner Julia Child to make this classic French dish sans veal, the meat that’s usually used. The cream sauce is made with a flavorful cooking broth and a roux, then finished with a little soy creamer. For a more traditional recipe that uses dairy, replace the margarine with butter and finish the sauce with heavy cream. Serve over rice or pasta.
1. Bring broth and 2 cups water to a boil in large saucepan or stockpot. Add wine, garlic, lemon slices, thyme, and bay leaves, and reduce heat to medium. Boil 10 minutes. Add pearl onions, and season broth with salt and pepper, if desired. Cook 5 minutes. Add tempeh, mushrooms, carrots, and celery, and reduce heat to medium-low. Simmer, partially covered, 45 minutes.
2. Add potatoes to pot, and cook 10 minutes. Stir in green beans, and cook 5 minutes more.
3. Strain vegetables, and discard thyme sprigs, lemon slices, and bay leaves. Return broth to pot. Simmer over medium heat 6 to 10 minutes, or until liquid has reduced by about half (you should have 2 cups). Transfer liquid to measuring cup.
4. Melt margarine in same pot. Stir in flour, and cook over medium heat 5 to 7 minutes, or until roux turns pale brown, stirring constantly. Add 2 cups hot broth, and cook 3 to 5 minutes, or until mixture thickens to sauce-like consistency. Stir in soy creamer, and cook 3 to 4 minutes more, or until sauce thickens again, stirring constantly. Add reserved vegetables, and season with salt and pepper, if desired. Cook 3 to 4 minutes, or until mixture is heated through. Serve sprinkled with parsley, if using, and garnished with lemon slices.