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

1. Heat oil in skillet and saute tempeh until crisp and brown.
2. Remove from heat and set aside.
3. Repeat with baked tofu.
4. Keep warm until serving time, or reheat in oven.
5. Mix cornstarch into 1/4 cup wine or rice milk.
6. Place remaining liquid in saucepan, whisk in cornstarch mixture and heat over medium.
7. Bring to a boil, and add garlic, salt, cayenne, pepper and lemon juice.
8. Return to a boil, and cook for 2 minutes, stirring constantly.
9. Add cheese and, using generous handfuls at a time, stir into wine until cheese melts, about 6 minutes.
10. Repeat until cheese is gone.
11. Transfer cheese mixture to fondue pot or crockpot.
12. Keep fondue warm over alcohol burner or in crockpot on lowest setting.
13. 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)