Name: Oven Roasted Tempeh and 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

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Tom Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Vegetarian	1	Servings

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

INSTRUCTIONS

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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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