*  Exported from  MasterCook  *

                     Oven Roasted Tempeh & Vegetables

Recipe By     : The Big Carrot Vegetarian Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Pkg 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

  Preheat oven to 400 F. 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 350 F.
  
  Whisk 1 tb oil, 1/4 cup 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 qt casserole dish or Dutch 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.
  

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