Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Tempeh, cubed 1 ts Sage
3 tb Tamari 1/2 ts Black pepper
2 tb Oil 2 1/2 c Water
1/4 c Tamari 2 c Potatoes, cubed
1/4 c Flour 1 c Carrots, cubed
1/4 c Nutritional yeast 1/2 c Celeriac, cubed
1/4 c Tahini 3/4 c Celery, chopped
2 ts Basil 3/4 c Onions, coarsely chopped
1 ts Rosemary 3/4 c Mushrooms, halved
2 ts Marjoram 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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