Side Pannel
Oven Roasted Tempeh and Vegetables
Oven Roasted Tempeh and Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
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"
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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