INGREDIENTS
2 cups
Basil, fresh
4 cloves
Garlic
1
Lemon, Juice of
8 oz
Tempeh
2 cups
Almond milk or other non dairy milk
1/4 cup
Coconut milk, full fat
2 1/3 cups
Vegetable broth
2 tbsp
Vegan butter
1 cup
Cornmeal, Yellow
5 tbsp
Nutritional yeast
3/4 tsp
Pepper
1 1/2 tsp
Salt
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Walnuts or pine nuts