Oven Baked Tempeh
1 (8 ounce) package seasoned tempeh 1 cup diced zucchini 1 leek, sliced 1 tablespoon tamari 1 tomato, chopped 1 ½ teaspoons olive oil 2 cups baby carrots, halved 4 cloves garlic, minced ½ cup dry sherry ½ cup red bell pepper, chopped ⅓ cup shallots, chopped ⅛ teaspoon crushed red pepper flakes