Oven Roasted Tempeh and Vegetables 2 Recipe

Free Recipe Oven Roasted Tempeh and Vegetables 2

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Oven Roasted Tempeh and Vegetables 2 Recipe

1 pk Tempeh, cubed
1 ts Sage
3 tb Tamari
1/2 ts Black pepper
2 tb Oil 2
1/2 c Water
1/4 c Tamari
2 c Potatoes, cubed
1/4 c Flour
1 c Carrots, cubed
1/4 c Nutritional yeast
1/2 c Celeriac, cubed
1/4 c Tahini
3/4 c Celery, chopped
2 ts Basil
3/4 c Onions, coarsely chopped
1 ts Rosemary
3/4 c Mushrooms, halved
2 ts Marjoram
1/2 c Frozen peas

Oven Roasted Tempeh and Vegetables 2 Preparation

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

Cooking Temperature:

Recipe Serves: 1

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