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  Recipe Home » Main Course » Oven Roasted Tempeh & Vegetables
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  Oven Roasted Tempeh & Vegetables
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 196
Ingredients:
1 package Tempeh, cubed
3 tbsp Tamari
2 tbsp Oil
1/4 cup Tamari
1/4 cup Flour
1/4 cup Nutritional yeast
1/4 cup Tahini
2 tsp Basil
1 tsp Rosemary
2 tsp Marjoram
1 tsp Sage
1/2 tsp Black pepper
2 1/2 cup Water
2 cup Potatoes, cubed
1 cup Carrots, cubed
1/2 cup Celeriac, cubed
3/4 cup Celery, chopped
3/4 cup Onions, coarsely chopped
3/4 cup Mushrooms, halved
1/2 cup Frozen peas
Instructions:
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.
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