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Oven Roasted Tempeh and Vegetables



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  • Cooking Time: N/A

Oven Roasted Tempeh and Vegetables

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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"


Ingredients:

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

Serves:

1 Servings

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