Oven Roasted Tempeh and Vegetables

100 minutes Prep: 10 minutes Cook: 90 minutes

244 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	package	tempeh	cubed
3	tablespoons	soy sauce, tamari
2	tablespoons	vegetable oil
1/4	cup	soy sauce, tamari
1/4	cup	flour, all-purpose
1/4	cup	nutritional yeast
1/4	cup	tahini
2	teaspoons	basil
1	teaspoon	rosemary leaves
2	teaspoons	marjoram
1	teaspoon	sage
1/2	teaspoon	black pepper
2 1/2	cups	water
2	cups	potatoes	cubed
1	cup	carrots	cubed
1/2	cup	celeriac root	cubed
3/4	cup	celery	chopped
3/4	cup	onions	coarsely chopped
3/4	cup	mushrooms	halved
1/2	cup	green peas	frozen

Directions

Preheat oven to 400F.

Toss tempeh cubes in 3 tb tamari and 1 tb olive oil.

Bake on oiled cookie sheet for 12 minutes.

Remove from oven and reduce heat to 350F.

Whisk 1 tb oil, 1/4 c tamari with flour, yeast and 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 and remove from heat.

In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms and peas, with gravy.

Stir. Bake gently, covered, for 45 minutes.

Stir once or twice during cooking. Add water if needed.

Add mushrooms and peas and cook, occasionally stirring, for another 15 minutes.

Serve.

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Nutrition Facts

Serving Size 306g

Amount per Serving

Calories 244 42% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 850mg	35%
Total Carbohydrate 27.0g	9%
Dietary Fiber 3.0g	14%
Sugars 4.0g
Protein 12.0g	24%

Vitamin A	114%		Vitamin C	15%
Calcium	9%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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