Oven Roasted Tempeh& Vegetables

* Exported from MasterCook *

OVEN ROASTED TEMPEH & VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Rosemary
2 ts Marjoram
1 t 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

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.

"The Big Carrot Vegetarian Cookbook"



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