Oven Roasted Tempeh & Vegetables
Yield
4 servingsPrep
10 minCook
90 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
tempeh
cubed |
* |
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
soy sauce, tamari
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
nutritional yeast flakes
|
*
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
| 2 | teaspoons |
basil
|
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 2 | teaspoons |
marjoram
|
*
|
| 1 | teaspoon |
sage
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 2 ½ | cups |
water
|
|
| 2 | cups |
potatoes
cubed |
|
| 1 | cup |
carrots
cubed |
|
| ½ | cup |
celeriac root
cubed |
*
|
| ¾ | cup |
celery
chopped |
|
| ¾ | cup |
onions
coarsely chopped |
|
| ¾ | cup |
mushrooms
halved |
*
|
| ½ | cup |
green peas
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
tempeh
cubed |
* |
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
soy sauce, tamari
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
nutritional yeast flakes
|
*
|
| 59 | ml |
tahini (sesame paste)
|
*
|
| 1E+1 | ml |
basil
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 1E+1 | ml |
marjoram
|
*
|
| 5 | ml |
sage
|
*
|
| 2.5 | ml |
black pepper
|
|
| 591 | ml |
water
|
|
| 473 | ml |
potatoes
cubed |
|
| 237 | ml |
carrots
cubed |
|
| 118 | ml |
celeriac root
cubed |
*
|
| 177 | ml |
celery
chopped |
|
| 177 | ml |
onions
coarsely chopped |
|
| 177 | ml |
mushrooms
halved |
*
|
| 118 | ml |
green peas
frozen |
|
Directions
Preheat oven to 400℉ (200℃).
Toss tempeh cubes in 3 tablespoons tamari and 1 tablespoon olive oil.
Bake on oiled cookie sheet for 12 minutes.
Remove from oven and reduce heat to 350℉ (180℃).
Whisk 1 tablespoon oil, ¼ cup 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.
