A yummy stew with golden potatoes baked on top, a vegetarian, if fact vegan, rendition of all-American comfort food—what more could you ask for during this cool fall weather?
Get the garlic roasting in the oven, and cook the potatoes. Save some of the potato cooking water and any coconut milk for the gravy sauce. Plump the tempeh in boiling tamari-spiked water.
8 ounces tempeh
1 tablespoon tamari soy sauce
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 large carrots, cut in ½-inch dice
2 tablespoons whole-wheat flour
1 cup liquid (vegetable stock, leftover coconut milk and/or tempeh tamari water)
1 1/2 teaspoon poultry seasoning or ½ teaspoon each sage, thyme and marjoram
1 cup frozen peas
1 1/2 cups cooked spaghetti squash or butternut squash
Pinch cayenne pepper
Make the Roasted Garlic Mashed Potatoes and set aside.
Put the tempeh in a saucepan and just cover with water by about ½ inch. Add the tamari and cook the tempeh for about 10 minutes to “plump”. Remove from water and allow to cool. Cut into 1/2-inch cubes.
Heat the oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the flour. Cook a few minutes, stirring with a wooden spoon so the flour coats the onions and carrots. Add the liquid, stirring continuously. The gravy will thicken into a sauce: if it becomes too thick, add more stock or potato water. Stir in the poultry seasoning or dried herbs. Add the peas and squash and reserved cubes of tempeh. Season to taste with salt and cayenne.
Preheat oven to 375° F. Lightly oil a 9 x 13-inch casserole pan. Spread the vegetables and gravy in the pan. Top with the mashed potatoes. Bake 20 minutes.
Switch the oven to broil. Broil until the potatoes are golden brown on top.
Makes 6 to 8 servings.