Oven Roasted Tempeh and Vegetables Recipe

Ingredients

• 1 tempeh cake, cut into cubes
• 2 tbsp olive oil
• 5 tbsp tamari
• 4 tbsp rice flour
• 4 tbsp nutritional yeast flakes
• 4 tbsp tahini
• 2 tsp dried basil
• 2 tsp dried marjoram
• 1 tsp dried rosemary
• 1 tsp dried sage
• sea salt and black pepper to taste
• about 250g sweet potato, cubed
• about 250g carrots, sliced
• about 250g celeriac, cubed
• about 250g green squash, cubed
• about 250g onion, roughly chopped
• about 250g chestnut mushrooms, halved
• about 250g fresh or frozen peas