Wednesday, March 16, 2011

Gluten Free Wednesday: Oven Roasted Tempeh and Veggies

Happy Gluten Free Wednesday!  Today's lunch at work was a pretty easy choice:  I've found myself with tons of tempeh in my refrigerator again.  I'm not sure what's up with me lately, but I have not been in the mood for tempeh lately, or seitan for that matter ( I know, I know, not appropriate talk for Wednesdays!).  Come to think of it, I've not been eating a ton of "protein", even though I am sure I am getting a lot of it through the food I eat anyway.  I've just been wanting carbs and veggies.  Nothing wrong with that!  So, today I was craving something saucy like gravy, but was not in the mood for mashed potatoes and gravy, then thought back to this casserole-ish dish I've had a few times with chopped tempeh and veggies all baked in an herbed gravy.  Yum!  So, I set about making this dish, and besides all the prepping of the veggies, this dish was very quick to make and once everything was mixed together, it just went in the oven and baked till the veggies were cooked through.  Just keep in mind that the smaller you chop the veggies, the quicker this dish will cook. 

This is one of those nice hearty, comforty winter dishes where after you eat it, you feel so satisfied and nicely full.  And since it contains sage, it gives your home a nice, comforting, Thanksgiving-y smell.  It goes really well with a light salad on the side, and you meal's done! 

Oven Roasted Tempeh with Veggies

Roasted Tempeh & Baked Veggies in a Creamy Herbed Gravy

Serves 4-6

4 oz. tempeh, small diced
1 tablespoon gf tamari
1 tablespoon extra virgin olive oil

3 medium red potatoes, unpeeled, small diced, about 2 1/2 cups
2 medium carrots, small diced, about 1 cup
2 stalks celery, cut in thirds down the middle and chopped, about 1 cup
1 medium red onion, small diced, about 1 cup
10 small baby bella mushrooms, small diced, about 1 1/2 cups
3/4 cup frozen green peas
1 jalapeno pepper, minced

3 tablespoons olive oil
1/4 cup sorghum or brown rice flour
1/4 cup nutritional yeast
1/4 cup gf tamari
1/4 cup tahini
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 teaspoon rubbed sage
1/2 teaspoon crushed rosemary
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon chipotle powder
3 cups water

1.  Preheat the oven to 350 degrees.  In a small bowl, combine the chopped tempeh with the tablespoon each of the tamari and oil.  Toss to coat.  Place on a foil lined sheet tray and bake for about 10-15 minutes, or until the liquid is absorbed and the tempeh is emitting a pleasant nutty aroma.  At this point, remove the tempeh from the baking tray and place in a large bowl.
2.  In the meantime, begin preparing the gravy.  In a medium pot, place the oil over medium heat.  Once the oil is hot, add the flour and nutritional yeast and toast for about 2 minutes, whisking frequently.  Once the flour has turned a light brown, lower the heat and add the tamari and tahini.  Do not stir yet.  Now add the water and whisk until everything is combined and a thin sauce forms.  The gravy will thicken as it cooks.  Now add in all the herbs and spices: basil, marjoram, sage, rosemary, onion and garlic powder, black pepper and chipotle pepper powder.  Whisk to combine.  Periodically whisk the gravy and continue to cook until it is smooth and thick.
3.  While the gravy is cooking, prepare and chop all the veggies, placing them in the bowl with the cooked tempeh.  Once all the veggies are prepared, pour the gravy over top of them, plus the tempeh and stir all ingredients to coat. 
4.  Lightly oil a 9x13" pan and pour the gray covered mixture into the center.  Cover tightly with foil and bake for 30-45 minutes, or until a fork can easily pierce the potatoes.  (I find that if I chop everything pretty small, it takes about 30 minutes.)
5.  Remove the foil and allow to cool for at least ten minutes before serving. 
6.  Serve with a light salad on the side.



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