Oven Roasted Tempeh And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Tempeh, cubed | |
| 3 | T | Tamari |
| 2 | T | Oil |
| 1/4 | c | Tamari |
| 1/4 | c | Flour |
| 1/4 | c | Nutritional yeast |
| 1/4 | c | Tahini |
| 2 | t | Basil |
| 1 | t | Rosemary |
| 2 | t | Marjoram |
| 1 | t | Sage |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1687
Calories From Fat: 511
Total Fat: 59.5g
Cholesterol: 0mg
Sodium: 7619.2mg
Potassium: 5711.6mg
Carbohydrates: 248.4g
Fiber: 39.6g
Sugar: 26.1g
Protein: 55.8g