Recipe - Oven Roasted Tempeh And Vegetables

1 pack Tempeh, cubed
3 tablespoon Tamari
2 tablespoon Oil
One fourth cup Tamari
One fourth cup Flour
One fourth cup Nutritional yeast
One fourth cup Tahini
2 teaspoon Basil
1 teaspoon Rosemary
2 teaspoon Marjoram
1 teaspoon Sage
One half teaspoon Black pepper
2 One half cup Water
2 cup Potatoes, cubed
1 cup Carrots, cubed
One half cup Celeriac, cubed
Three fourths cup Celery, chopped
Three fourths cup Onions, coarsely chopped
Three fourths cup Mushrooms, halved
One half cup Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tablespoon tamari & 1 tablespoon olive oil.
Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat
to 350F.

Whisk 1 tablespoon oil, One fourth cup 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 3quart 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