Quench MagazineOven Roasted Tempeh & Vegetables | Vegetarian | Quench Magazine
Bake crispy tempeh and simmer flavorful veggies in a savory gravy for a hearty, herb-infused vegetarian dish.
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Cooking tools:
- Dutch oven
- Oven
- Baking sheet
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 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
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