Title: Oven Roasted Tempeh and Vegetables
Categories: Vegetarian
Yield: 1 Servings

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

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"

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