Oven Roasted Tempeh & Vegetables
Oven Roasted Tempeh & Vegetables, a vegetarian recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Oven Roasted Tempeh & Vegetables
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
Method
- 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”.
More Vegetarian recipes
- Eggless Mayo (“Better ‘N Hellman’s”)
- Eggplant with Tofu
- Khatta Moong (Soured Lentils)
- Meatless Balls
- Missing Egg Sandwich
- New Potatoes with Peas & Coriander