• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Oven Roasted Tempeh and Vegetables

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 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

 Directions

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"


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