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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Tempeh, cubed |
| 3 Esslöffel | Tamari |
| 2 Esslöffel | oil |
| 1/4 Tasse | Tamari |
| 1/4 Tasse | flour |
| 1/4 Tasse | Nutritional yeast |
| 1/4 Tasse | Tahini |
| 2 Teelöffel | basil |
| 1 Teelöffel | rosemary |
| 2 Teelöffel | marjoram |
| 1 Teelöffel | sage |
| 1/2 Teelöffel | black pepper |
| 2 1/2 Tasse | water |
| 2 Tasse | Potatoes cubes |
| 1 Tasse | carrots cubes |
| 1/2 Tasse | Celeriac cubes |
| 3/4 Tasse | celery chopped |
| 3/4 Tasse | Onions coarsely chopped |
| 3/4 Tasse | mushrooms halved |
| 1/2 Tasse | peas frozen |
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Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F.
Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat.
In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve.
"The Big Carrot Vegetarian Cookbook"
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