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1
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Melt butter an olive oil together in an ovenproof Dutch oven over medium heat.
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2
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Break the seaweed into 1 inch pieces, and add to Dutch oven along with garlic, ginger root, and rosemary. Saute' for 2 minutes.
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3
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Arrange the tempeh in a layer on top.
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4
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Whisk together water, soy sauce, and maple syrup in a small bowl. Pour over tempeh.
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5
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Layer on the tempeh in this order: onions, squash, parsnips, carrots. Sprinkle with coarse salt. Cover and bring to a boil. Transfer to preheated oven and bake at 400F until vegetables are tender, about 25 minutes. With a slotted spoon, transfer vegetables and tempeh to a serving bowl. Drain back any juices into the Dutch oven and place over medium heat.
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6
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Combine cold water, soy sauce, and cornstarch into a small bowl and mix until dissolved. Whisk into the juices. Simmer, stirring constantly, until sauce thickens. Pour sauce over the tempeh and vegetables. If desired, gently fold in 2 thinly sliced green onions. Serve immediately over rice or bulgur.
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