A yummy stew with golden potatoes baked on top, a vegan, rendition of all-American comfort food—what more could you ask for during this cool fall weather?
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 arrowroot. Cook a few minutes, stirring with a wooden spoon so the arrowroot coats the onions and carrots.
Add the liquid, stirring continuously. The gravy will thicken into a sauce: if it becomes too thick, add more broth 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.
Switch the oven to broil. Broil until the potatoes are golden brown on top, about 5 minutes.