Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

Browse by categories