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Oven Roasted Tempeh And Vegetables

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, C, E, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pk Tempeh, cubed

  2. 3 tb Tamari

  3. 2 tb Oil

  4. 1/4 c Tamari

  5. 1/4 c Flour

  6. 1/4 c Nutritional yeast

  7. 1/4 c Tahini

  8. 2 ts Basil

  9. 1 ts Rosemary

  10. 2 ts Marjoram

  11. 1 ts Sage

  12. 1/2 ts Black pepper

  13. 2 

  14. 1/2 c Water

  15. 2 c Potatoes, cubed

  16. 1 c Carrots, cubed

  17. 1/2 c Celeriac, cubed

  18. 3/4 c Celery, chopped

  19. 3/4 c Onions, coarsely chopped

  20. 3/4 c Mushrooms, halved

  21. 1/2 c Frozen peas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari and 1 tb olive oil.

  2. Bake on oiled cookie sheet for 12 minutes. Remove from oven and reduce heat to 350F.

  3. Whisk 1 tb 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.

  4. In a 3-quart casserole or Duch 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.

  5. Serve.

  6. ‘The Big Carrot Vegetarian Cookbook’ —–

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