Oven Roasted Tempehandvegetables

Recipe: Oven Roasted Tempeh And Vegetables

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

Instructions

  1. Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes.
  2. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste.
  3. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy.
  4. 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.
  5. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking.
  6. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)