Oven Roasted Tempeh And Vegetables
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Oven Roasted Tempeh And Vegetables
  Tempeh    Vegetables    Vegetarian  
Last updated 6/12/2012 1:02:25 AM. Recipe ID 25985. Report a problem with this recipe.
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      Title: Oven roasted tempeh and vegetables
 Categories: Main dish, 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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Recipe ID 25985 (Apr 03, 2005)

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