Yield: 1 Servings
Measure | 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 |
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.