Oven Roasted Tempeh And Vegetables
Serves:
Ingredients:
1
pk
Tempeh, cubed
3
tb
Tamari
2
tb
Oil
1/4
c
Tamari
1/4
c
Flour
1/4
c
Nutritional yeast
1/4
c
Tahini
2
ts
Basil
1
ts
Rosemary
2
ts
Marjoram
1
ts
Sage
1/2
ts
Black pepper
2 1/2
c
Water
2
c
Potatoes, cubed
1
c
Carrots, cubed
1/2
c
Celeriac, cubed
3/4
c
Celery, chopped
3/4
c
Onions, coarsely chopped
3/4
c
Mushrooms, halved
1/2
c
Frozen peas
Method:
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, 1/4 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.