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"