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 Vegetarian Cookbook"