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Oven Roasted Tempeh and Vegetables

Lovely casserole dish for those cold nights.

Posted by: Rhona
On:

Cuisine

Asian

Time

1 - 2 hrs

Skill Level

Confident

Serves

6

Courses etc.

Main Courses

You will need

IngredientAdd
1 tempeh cake, cut into cubes More products
2 tbsp olive oil

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5 tbsp tamari More products
4 tbsp rice flour More products
4 tbsp nutritional yeast flakes More products
4 tbsp tahini More products
2 tsp dried basil More products
2 tsp dried marjoram More products
1 tsp dried rosemary More products
1 tsp dried sage More products
sea salt and black pepper to taste
about 250g sweet potato, cubed More products
about 250g carrots, sliced More products
about 250g celeriac, cubed

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about 250g green squash, cubed

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about 250g onion, roughly chopped More products
about 250g chestnut mushrooms, halved More products
about 250g fresh or frozen peas

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Preheat oven to 400F or 200C.
  • Toss tempeh cubes in 1 tbsp olive oil and 1 tbsp tamari and bake on an oiled baking tray for 10 minutes.
  • Reduce heat to 350F or 180C.
  • In a small saucepan, whisk the remaining tbsp olive oil, 4 tbsp tamari with the flour, yeast flakes and tahini to form a smooth paste. Add the herbs and season to taste. Simmer on medium heat for 5 minutes. Add enough water to form a thin gravy and simmer for another 10 minutes before removing from the heat.
  • In an ovenproof casserole dish with lid, combine the prepared vegetables, except the mushrooms and peas with the gravy. Bake gently, covered for 45 minutes. Stir once or twice during cooking, adding water if needed.
  • Add the mushrooms and peas and cook for another 15 minutes, stirring occasionally.
  • Serve hot with a dollop of double cream or soy yoghurt and a wedge of lemon if you like.

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