Soy Cheese Fondue
- 1 lb. flavored tempeh, cubed
- 1 lb. baked tofu, cubed
- 3 Tbs. cornstarch
- 3 cups white wine or rice milk
- 2 tsp. of crushed garlic
- 1 tsp. salt
- 1/2 tsp. cayenne or to taste
- 1/2 tsp. freshly ground black pepper
- 2 Tbs. lemon juice
- 1 1/2 lb. soy cheese, shredded
- 1 loaf rye bread, cubed
- 1 loaf seven-grain bread, cubed
- 3- to 4-qt. combination raw and cooked vegetables for dipping such as carrot sticks, bell peppers, celery, radishes, baby carrots, broccoli pieces and sugar snap peas, cut into serving size
- Heat oil in skillet and saute tempeh until crisp and brown.
- Remove from heat and set aside.
- Repeat with baked tofu.
- Keep warm until serving time, or reheat in oven.
- Mix cornstarch into 1/4 cup wine or rice milk.
- Place remaining liquid in saucepan, whisk in cornstarch mixture and heat over medium.
- Bring to a boil, and add garlic, salt, cayenne, pepper and lemon juice.
- Return to a boil, and cook for 2 minutes, stirring constantly.
- Add cheese and, using generous handfuls at a time, stir into wine until cheese melts, about 6 minutes.
- Repeat until cheese is gone.
- Transfer cheese mixture to fondue pot or crockpot.
- Keep fondue warm over alcohol burner or in crockpot on lowest setting.
- Serve with accompaniments.
flavored tempeh, cornstarch, white wine, garlic, salt, cayenne, freshly ground black pepper, lemon juice, soy cheese, rye bread, bread, combination
Taken from www.vegetariantimes.com/recipe/soy-cheese-fondue/ (may not work)