Oven Roasted Tempeh & Vegetables

1 pk Tempeh, cubed

3 tb Tamari

2 tb Oil

1/4 c Tamari

1/4 c Flour

1/4 c Nutritional yeast

1/4 c Tahini

2 ts Basil

1 ts Rosemary

2 ts Marjoram

1 ts Sage

1/2 ts Black pepper

2 1/2 c Water

2 c Potatoes, cubed

1 c Carrots, cubed

1/2 c Celeriac, cubed

3/4 c Celery, chopped

3/4 c Onions, coarsely chopped

3/4 c Mushrooms, halved

1/2 c Frozen peas

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 Cookbook"