Oven roasted tempeh and 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.

"The Big Carrot Vegetarian Cookbook"

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