Oven roasted tempeh & vegetables
Yield: 1 Servings
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 & 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
Instructions:
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.
