Tempeh En Croûte With Dilled “Cream" Sauce

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2 8-oz. pkgs. tempeh, cubed

1/4 tsp. crushed red pepper

4 cloves garlic, minced

1/2 cup chopped green bell pepper

1 1/2 cups chopped yellow onions

4 oz. portobello mushrooms, diced

1/2 cup dry vermouth or apple cider

1 cup hot onion broth

1/4 cup chopped flat-leaf parsley

2 Tbs. tamari sauce

1 10-oz. pkg. frozen chopped spinach, thawed

1 cup coarsely grated carrots

2 fresh plum tomatoes, diced

2/3 cup reserved onion broth

1/3 cup pine nuts

1 1/2 cups whole wheat flour

1/2 cup rolled oats

1/4 tsp. sea salt

2 1/2 tsp. baking powder (non-aluminum)

1/2 cup low-fat silken tofu

1 Tbs. olive oil

1 Tbs. brown rice syrup

1/3 cup ice water

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