*  Exported from  MasterCook  *
 
                      OVEN ROASTED TEMPEH & VEGETABLES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Rosemary
    2       ts           Marjoram
    1       t            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
 
   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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