A recipe for Oven Roasted Tempeh and Vegetables. Follow the simple recipe instructions for Oven Roasted Tempeh and Vegetables shared by other home cooking experts.
Ingredients
1 pkg. Tempeh, cubed3 Tbs. Tamari
2 Tbs. Oil
1/4 c. Tamari
1/4 c. Flour
1/4 c. Nutritional yeast
1/4 c. Tahini
2 Tsp. Basil
1 Tsp. Rosemary
2 Tsp. Marjoram
1 Tsp. Sage
1/2 Tsp. 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
Directions
Preheat oven to 400F. Toss tempeh cubes in 3 Tbs. tamari and 1 Tbs. olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven and reduce heat to 350F. Whisk 1 Tbs. 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 Dutch 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
