Good Tempeh, Mushroom and Potato Stew

I know the stew on the right doesn't look like much. However, it tastes fantastic. It's a recipe I adapted from The Garden of Vegan's Portobello Mushroom Bake, switching up an ingredient or two, adding a bit more liquid and lots more substance. The stewing liquid is a crazy mixture of peanut butter, balsamic vinegar, and Italian spices. I can't even figure-out what kind of cuisine it would be classified as. I guess calling it Good will just have to do.

Stewing Liquid
1/4 cup peanut or almond butter
2 tbsp oil
1/2 cup soya sauce (I prefer low sodium)
2 cups water
3 tbsp balsamic vinegar
1.5 tbsp agave nectar (alternatively brown sugar)
6 cloves garlic, chopped
3 tsp Italian seasoning.

Stewing Ingredients
1 1/2 cups mushrooms, halved
1/2 block tempeh, cubed
1 large potato, cubed (small cubes)
3/4 cup frozen green beans
1 medium onion, sliced into half moons

• Put stewing ingredients in oven safe dish
• Blend the stewing liquid in the blender and pour over stewing ingredients
• Bake for 60 minutes at 400 covered for the first 30 minutes, until the potatoes are cooked through
• (alternatively, it could be cooked about half the time on the stovetop. Just be sure to stir it gently so as not to crush the cubes of tempeh).