Vegan

For the vegetables:, 12 oz tempeh (cut in 1 inch squares), ½ cup vegetable oil, 1 cup onions

For the white sauce:, 4 tbsp vegan butter (use Earth Balance), 4 tbsp rice flour, 2 cups rice

1 tsp turmeric powder (or a few strands of saffron), 4 cups vegetable broth, 4 tbsp olive oil,