Title: Oven roasted tempeh & vegetables
 Categories: Main dish, Vegetables
      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.