Oven roasted tempeh & vegetables
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pack | Tempeh, cubed |
3 | tablespoons | Tamari |
2 | tablespoons | Oil |
¼ | cup | Tamari |
¼ | cup | Flour |
¼ | cup | Nutritional yeast |
¼ | cup | Tahini |
2 | teaspoons | Basil |
1 | teaspoon | Rosemary |
2 | teaspoons | Marjoram |
1 | teaspoon | Sage |
½ | teaspoon | Black pepper |
2½ | cup | Water |
2 | cups | Potatoes, cubed |
1 | cup | Carrots, cubed |
½ | cup | Celeriac, cubed |
¾ | cup | Celery, chopped |
¾ | cup | Onions, coarsely chopped |
¾ | cup | Mushrooms, halved |
½ | cup | Frozen peas |
Directions
Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, ¼ c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy.
Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve.
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