Oven Roasted Tempeh And Vegetables
Description
A comforting and flavorful dish featuring cubed tempeh roasted with a medley of root vegetables and greens. The vegetables are baked in a rich, herbed gravy made with tamari, tahini, and nutritional yeast for a savory, umami-rich profile. Perfect for a satisfying lunch or dinner, this recipe offers a hearty, plant-based meal that is both nourishing and delicious.Directions
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Preheat oven to 400°F (204°C).
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Toss tempeh cubes in tamari and oil.
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Bake on an oiled cookie sheet for 12 minutes.
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Remove from oven and reduce heat to 350°F (177°C).
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Whisk oil, tamari, flour, nutritional yeast, and tahini to form a smooth paste.
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Whisk in the herbs (sage, basil, rosemary, marjoram, and black pepper).
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Simmer for 5 minutes.
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Whisk in enough water to form a thin gravy.
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Simmer for 10 minutes and remove from heat.
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In a 3-quart casserole dish with lid, combine raw vegetables (except mushrooms and peas) with the gravy.
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Stir well.
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Bake gently, covered, for 45 minutes.
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Stir once or twice during cooking. Add water if needed.
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Add mushrooms and peas and cook, occasionally stirring, for another 15 minutes.
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Serve.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 2g10%
- Sodium 850mg36%
- Total Carbohydrate 55g19%
- Dietary Fiber 12g48%
- Sugars 4g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
tempeh, vegetables, oven roasted, mediterranean, vegan, gravy, potatoes, carrots, celeriac, mushrooms, herbs, tahini, nutritional yeast, comfort food
