Oven Roasted Tempeh And Vegetables

Servings: 1
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

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

Whisk 1 tb oil, 1/4 c tamari with flour, yeast and 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 and remove from heat.

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

‘The Big Carrot Vegetarian Cookbook’

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