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.

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