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Oven Roasted Tempeh and Vegetables

Recipe

Title:

Oven Roasted Tempeh and Vegetables

Categories:

Vegetarian

Yield:

1 servings

Ingredients

• 1 pk Tempeh, cubed
• 1 ts Sage
• 3 tb Tamari
• 1/2 ts Black pepper
• 2 tb Oil
• 2 1/2 c Water
• 1/4 c Tamari
• 2 c Potatoes, cubed
• 1/4 c Flour
• 1 c Carrots, cubed
• 1/4 c Nutritional yeast
• 1/2 c Celeriac, cubed
• 1/4 c Tahini
• 3/4 c Celery, chopped
• 2 ts Basil
• 3/4 c Onions, coarsely chopped
• 1 ts Rosemary
• 3/4 c Mushrooms, halved
• 2 ts Marjoram
• 1/2 c Frozen peas

Directions

1. Preheat oven to 400F.
2. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil.
3. Bake on oiled cookie sheet for 12 minutes.
4. Remove from oven & reduce heat to 350F.

Directions

1. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste.
2. Whisk in the herbs.
3. Simmer for 5 minutes.
4. Whisk in enough water to form a thin gravy.
5. Simmer for 10 minutes & remove from heat.

Directions

1. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy.
2. Stir.
3. Bake gently, covered, for 45 minutes.
4. Stir once or twice during cooking.
5. Add water if needed.
6. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes.
7. Serve.

Directions

1. "The Big Carrot Vegetarian Cookbook"

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