Oven Roasted Tempeh & Vegetables

Servings: 1 Difficulty: Advanced
Hearty Mediterranean-style tempeh and vegetable casserole with a savory tahini gravy
Oven Roasted Tempeh & Vegetables recipe image

Oven Roasted Tempeh & Vegetables

Difficulty: Advanced
Servings: 1 Calories: 304.1

Description

This oven-roasted dish combines cubed tempeh and a variety of vegetables like potatoes, carrots, and celeriac in a flavorful tahini and tamari gravy. The ingredients are baked together until tender, creating a comforting and satisfying main course. It is a versatile vegetarian option that is rich in plant-based protein and herbs.

Ingredients

Directions

  1. Preheat oven to 400F (204C).
  2. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil.
  3. Bake on oiled cookie sheet for 12 minutes.
  4. Remove from oven & reduce heat to 350F (177C).
  5. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste.
  6. Whisk in the herbs.
  7. Simmer for 5 minutes.
  8. Whisk in enough water to form a thin gravy.
  9. Simmer for 10 minutes & remove from heat.
  10. In a 3-quart casserole or Dutch oven with lid,
  11. combine raw vegetables, except mushrooms & peas, with gravy.
  12. Stir.
  13. Bake gently, covered, for 45 minutes.
  14. Stir once or twice during cooking.
  15. Add water if needed.
  16. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes.
  17. Serve

Nutrition Facts

Servings 1


Amount Per Serving
Calories 304.1kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 72.1mg4%
Total Carbohydrate 50.5g17%
Dietary Fiber 9.2g37%
Sugars 8.9g
Protein 8.6g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tempeh, vegetables, mediterranean, vegan, vegetarian, oven roasted, tahini, tamari, potatoes, carrots, celeriac, mushrooms, herbs, main course, healthy, dinner
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