| 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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