Oven Roasted Tempeh & Vegetables Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: Tempeh, cubed
3 tbsp: Tamari,
2 tbsp: Oil,
1/4 cup: Tamari,
1/4 cup: Flour,
1/4 cup: Nutritional yeast,
1/4 cup: Tahini,
2 tsp: Basil,
1 tsp: Rosemary,
2 tsp: Marjoram,
1 tsp: Sage,
1/2 tsp: Black pepper,
2 1/2 cup: Water,
2 cup: Potatoes, cubed
1 cup: Carrots, cubed
1/2 cup: Celeriac, cubed
3/4 cup: Celery, chopped
3/4 cup: Onions, coarsely chopped
3/4 cup: Mushrooms, halved
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp