Oven Roasted Tempeh & Vegetables

This vegetarian casserole gives tempeh the treatment it deserves. The cubes get pre-roasted in tamari and oil until golden and chewy, then join potatoes, carrots, celeriac, and celery in a from-scratch gravy made with tahini, nutritional yeast, flour, and a generous blend of sage, rosemary, marjoram, and basil.

The tahini-nutritional yeast gravy is what makes this dish work for plant-based eaters who miss the richness of a traditional roast dinner. Tahini adds a creamy, nutty body while nutritional yeast brings a cheesy, umami depth that tricks your brain into thinking there’s dairy or meat stock involved. There isn’t.

Pre-roasting the tempeh at higher heat before adding it to the casserole is a step worth following. Raw tempeh can taste bitter and bland. That initial 12 minutes at 400°F (200°C) with tamari caramelizes the surface, firms up the texture, and drives off any bitterness, giving you golden cubes with real flavor before they even meet the gravy.

Kitchen Tips

• Add mushrooms and peas last as directed. They cook quickly and turn mushy if they spend the full 45 minutes in the oven. The final 15 minutes is enough.
• Check the liquid level during baking and add water if it looks dry. The root vegetables absorb gravy as they cook, and a dry casserole is a sad casserole.
• Use celeriac if you can find it. It adds an earthy, celery-like depth that regular celery stalks can’t match.

Variations

• Add cubed butternut squash for a sweeter, more colorful root vegetable mix.
• Serve over brown rice or mashed potatoes for a more substantial plate.